Check 'em out at Vegan.com. Erik's gathered a list of the top 10 vegan recipes of the year. You'll see my Moroccan Phyllo Rolls with Balsamic Maple Sauce on the list. Just another reminder for you guys to make them, okay? No excuses, the recipe is right there!
And, you might want to know that the Balsamic Maple Sauce works wonders on just about anything! Veg, grains, sandwiches, drizzled on casseroles, pizza, tofu, seitan, salads, on and on and on. Make it, yeah?!
And, more proof that this sauce is scrumptious, here's the Balsamic Maple Sauce drizzled on a dish of roasted vegetables and polenta. Roasted polenta?... What, you say? Oh yes, roasting makes everything taste better, don't you know! And, I decided to expand on my idea of Polenta Croutons from ed&bv, and instead cut the polenta in larger pieces, and add to the roasted veggies about 1/3 of the way through the cooking time. The veggies include fennel (SO freaking good roasted), zucchini, mushrooms, and red/orange bell pepper (all tossed of course in e-v olive oil, and with s & p - fresh herbs tossed in would also be fab).
Now, I used those tubes of polenta you see and think "what would I do with this?"... or worse, you buy, and look at in your pantry week after week thinking "now what will I do with this?". I've been there too... AND I've eaten that polenta in some unappetizing forms. Now, I either roast it in large cubes, as above... OR make polenta croutons (nibbly good!), OR make "Polenta Pancakes" (from ed&bv, these are EASY). Grilling it is also an excellent option - esp in the summer!Now, go make yourself some top 10 food folks... and please, don't let anyone see you licking the Balsamic Maple Sauce off your plate - or your fingers. (doesn't mean you can't do it - just be discreet, okay?) :)
