Tuesday, September 24, 2013

Vegan Mofo Day 24: Baked Polenta & Pumpkin Tempeh Curry

Day 24!
Hello beautiful fall and libra season!
I am beyond better now, but it has been hard to talk. My throat hurts. Con of such a great voice. As many know, I adore the raspier quality and have been researching ways to continue articulating in this Jessica Rabbit manner. Seriously....
I went inside Trader Joe's with a certain idea in mind- an autumn curry! With pumpkins outside everywhere and folks wearing orange like it's the new black (TV pun intended), I wanted- no craved! pumpkin today. Maybe because I hadn't eaten all day. Bad. Bad. BAD! Yes, I know. It'll never happen again. Eat breakfast.
So pumpkin curry on my starving mind, I thought originally of a brown/basmati rice or quinoa pairing. But polenta's $1.99 goodness came along and stopped routine safety dish. Now I usually have the Bob Mills kind of polenta. The one where you add boiled water and eat it breakfast grits style inside of a huge ole bowl. A long, long time ago, I do recall making polenta pasta with cheese and sauce....

Looking all fancy.
Firm golden black speckled polenta rounds are baked and valiantly take divine pummeling from the rich, luxurious pumpkin tempeh curry, aromatic fragrance and creamy extravagance plated nicely with a side of broccoli pride. The pumpkin tempeh curry is unlike my first pumpkin Middle Eastern inspired dish. And not just because of the tempeh. The addition of pumpkin pie spice makes this latest thick, syrupy pumpkin curry wickedly delicious, coating spoon and polenta like a sophisticated caramel sauce, yummy concoction a solid opening act to autumn flavor. This was easily one of my finest vegan presentations and is worthy of repeating.

Baked Polenta Ingredients and Preparation

1/2 polenta, cut into six discs
1 tablespoon olive oil
1 teaspoon Italian Seasoning
1 teaspoon turmeric
1 teaspoon garlic salt
1/4 teaspoon black pepper

Preheat oven to 350 degrees.
Oil a cookie sheet.
Brush each side of the polenta with olive oil, Italian seasoning, turmeric, garlic salt, and black pepper.

Bake for 20 minutes- flipping them over in between.
Pumpkin Tempeh Curry Ingredients and Preparation

1 tablespoon olive oil
1/2 block tempeh, diced
1 teaspoon curry powder
1/4 cup red onion, chopped
1/2 cup pumpkin puree
1/2 cup lite coconut milk
1 teaspoon pumpkin pie spice
1/2 teaspoon cumin
1/2 teaspoon turmeric
garlic salt

Cook tempeh in olive oil for a good 13 minutes- flipping over every few minutes.
Stir in red onions & pumpkin puree.
Stir in lite coconut milk, pumpkin pie spice, cumin, turmeric, & garlic salt. Add a pinch of extra curry powder if desired.
Bring to a simmer & allow curry to thicken.
Pour curry over polenta & serve with your favorite steamed veggies!


  1. This is gorgeous and looks delicious! Not only am I making this dishe this week, but I also linked to it on my vegan blog: questingadventures.blogger.com

    1. Thank you so much Stephanie for your wonderful compliments! I hope you give it a try. Definitely has the taste of the season. Definitely will be checking out your vegan adventures blog! :)