Have you ever heard of Tarantula Cookies or Polenta Collards? These may sound like exotic dishes from far-off lands, but they are actually vegetarian recipes that you can make right in the comfort of your own kitchen. Let’s dive in and discover some exciting new flavors!
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup black sesame seeds
- Preheat the oven to 350 degrees F.
- In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually mix in the dry ingredients until a dough forms.
- Fold in the chocolate chips and black sesame seeds until thoroughly combined.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Use a tablespoon or cookie scoop to form 1-inch dough balls and place them onto the lined baking sheet.
- Press each dough ball down slightly with your palm to flatten slightly.
- Bake the tarantula cookies at 350 degrees F for 10-12 minutes until firm but slightly soft in the center.
- Allow to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
- 1 lb. collard greens, washed and chopped
- 1 cup instant polenta
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- In a large saucepan, bring the vegetable broth to a boil over medium-high heat.
- Add the instant polenta and whisk together continuously for 3-5 minutes until thickened.
- Stir in the grated Parmesan cheese and salt and pepper to taste.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic and sauté for 2-3 minutes until fragrant.
- Add the chopped collard greens to the skillet and cook for another 5-7 minutes until wilted.
- Divide the cooked polenta between four serving bowls.
- Top with the sautéed collard greens and serve hot.
FAQ: Can I Make These Recipes Vegan?
Absolutely! You can easily make the Tarantula Cookies vegan by swapping out the butter and egg for vegan substitutes, such as coconut oil and flaxseed meal, respectively. For the Polenta Collards, you can use vegetable broth instead of chicken broth (if the recipe calls for it) and omit the Parmesan cheese or find vegan alternatives at your local grocery store.
Recommended Product: Vegetarian and Vegan Bible
If you’re looking for more delicious vegetarian and vegan recipe ideas, we highly recommend the Vegetarian and Vegan Bible by Nicola Graimes. This comprehensive cookbook covers everything from appetizers and soups to entrées and desserts, and it’s perfect for both seasoned vegetarians and those new to the lifestyle. Order your copy today!
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