Increasing proteins in dishes for Vegans/LactointollerantVegetarians: Polenta ( Recipe and how to photos) with roasted vegetables; "Cream" of tomato soup; Split pea soup,

The weather is blazing in Los Angeles right now, it is 90F in my back garden!! and it is still just the second week in January, we are also heading towards a major drought as snow pack has not happened yet.
With this in mind I am busy making dishes which can be easily prepared by my clients at their homes.
I myself am a lactointollerant-vegetarian ( cannot digest milk or it's products except live plain yogurt, cream and butter) and so are 3 of my clients, that is why I am making some polenta with just water and cornmeal, with garlic, onions, scallions and cooked chickpeas.
The client my broil or fry the polenta triangles at home and serve them with the roasted vegetables ( beets, Yukon gold potatoes, onions, mushrooms).

Also a fabulous "Creamed" tomato soup finished with coconut milk

A hearty split pea soup with carrots, celery and potatoes, with mint..this is great served at room temp with a dollop of plain live yogurt.

Here is the menu so far:

Own grown sprouts, they take 5 days from an overnight soaking..green peas, lentils, chickpeas and sunflower seeds. Do NOT sprout black "turtle" beans nor Red Kidney beans as these are poisonous raw.

Heat 6 cups water to boil add, 4 tbsp olive oil, 1 cup minced onion, bring to boil then whisk in 2 cups med grind cornmeal, keep whisking to avoid lumps and keep on boil. Stir well with a wooden spoon for 5 mins, then reduce heat and add 1/2 cup frozen defrosted sweet corn and 1 cup cooked chickpeas, stir well and cook for further 10 mins until the mix leaves the side of the pan. Stir in 1 cup minced scallion,

Freshly cooked chickpeas, if using canned rinsed well and drain before adding

pour into a well oiled cookie sheet/shallow dish, smooth the surface and allow to firm up..approx 30 mins

When cold and firm, flip onto a cookie sheet lined with parchment and dusted with cornmeal

Cut into desired shapes..this is great fried or drizzled with oil and baked/grilled. You may also add chilies or herbs and spices to the mix as it is cooking.

 

Split pea soup boiling...try and soak overnight in clean water, then bring to boil from cold, no seasonings, when white foam forms on surface, drain the entire pan full in a colander and wash well then return to stove in cold water or stock, add veggies and any herbs and cook for 1 - 1/2 hours on high simmer until peas fall apart. This should prevent and problems later with intestinal gas (the white foam is the enzyme that causes internal gas)