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A fiery, red-headed newbie Vegan who loves wine, food, reading, writing, and all things curious.

Tuesday, October 11, 2011

Vegan Pumpkin Polenta, Roasted Mushrooms, Black Bean Sweet Potato Salad

Today is a special day, my anniversary. I wanted to make a savory dinner recipe from The Blooming Platter, as I think Betsy DiJulio has some of most creative, mouth-watering dishes in the vegan blogosphere. However, time got away from me and I couldn't get to the store for ingredients. (That recipe is bookmarked and plan to make it very soon I promise!)

Hubs was very happy with his dinner though. I've been having a craving for creamy polenta and since I am on a pumpkin kick...why not combine the two?

Pumpkin Polenta & Roasted Mushrooms

Black Bean Sweet Potato Salad
(Bear with these photos just a little longer.  I am still reading my copy of Plate To Pixel)

Pumpkin Polenta & Roasted Mushrooms
(Recipe serves 6)

4 Cups Mushrooms, ( I used Cremini, Shitake, Portabella, and Oyster) coarsely chopped
2 Tbsp olive oil
4 Garlic Cloves, smashed and minced
1 Tbsp Fresh Sage, chopped
1 Tsp Salt
1 Tsp Black Pepper
1 Cup Pumpkin Puree
3 Cups Vegetable Stock, plus 1/4 Cup
1/4 Tsp Nutmeg
1/2 Tsp Cinnamon
1 Cup Quick-Cooking Polenta
1/2 Tsp Red Pepper Flakes
1 Tbsp Earth Balance Spread
1 Tbsp Maple Syrup


1. Preheat oven to 425 degree F. Toss the mushrooms with oil, garlic, sage, salt, pepper. Let sit for about 5 minutes and then put in a roasting pan and roast for 30 mins, stirring halfway through.
2. In a small pan, heat pumpkin puree with 1/4 Cup Veggie Stock, nutmeg and cinnamon. In a large pot, bring 3 cups vegetable stock to a boil and whisk in polenta, and red pepper flakes. Whisk constantly, until polenta is nice and thick and boiling. Stir in Earth Balance and maple syrup till smooth. Turn off heat.

Plate up the polenta with some roasted mushrooms on top. Oh this is so good, I am drooling while writing this blog thinking about going back for seconds.

Black Bean Sweet Potato Salad
(Recipe serves 4)

2 Large Sweet Potatoes, peeled, and cut into 1/4" cubes
1 Can of Black Beans, drained and rinsed
1 Large Green Bell Pepper, diced
1/2 Cup Green Onions, sliced thin
1/2 Cup Roasted Red Peppers, sliced thin
1 Tsp Salt
1 Tsp Pepper
1 Tsp Cumin
2 Tbsp Fresh Lime Juice
1 Tbsp Pepitas


1. Preheat oven to 425 degrees F. Put sweet potatoes on large baking sheet, sprinkled with a pinch of salt and pepper. Roast for 30 minutes.
2. In a large bowl combine the rest of the ingredients. When the potatoes are done, add them to the bowl and combine everything together.

I garnished with a few extra pepitas.

Both dishes would be great on their own!


  1. Black bean and sweet potato salad? LOVE IT!

  2. Happy Anniversary! :)
    Your dishes look very yummy! I love making black bean sweet potato enchiladas, so I know your salad must be good! ;)
    Enjoy your special day!

  3. PS: Check out my site, I gave you an award for your blog! ;)

  4. Happy Anniversary, Farrah!

    Both dishes look and sound delicious.

  5. Awww Thanks everyone!
    Val thank you for the award. I will be paying forward for sure.