Vegan Holiday Cooking Demonstration

On Sunday I gave a holiday cooking demonstration for the Northern Connecticut Vegetarian Society  featuring quick and easy hors d'ouevres made from polenta.  The recipes are gluten-free, vegan, and delicious.

Sliced polenta can be grilled or baked in the oven, then used as a base for canapes.  Alternatively, you can spread the polenta in a pizza pan for a gluten-free crust and bake it in the oven topped with sauce and Daiya cheese.  You can also use it layered in place of noodles for your favorite lasagna recipe.

I used it three ways topping the polenta wedges with Pumpkin Seed Pesto and Roasted Red Pepper Coulis and diced red pepper, as a tart with pumpkin seed pesto and grape tomato halves, and in a pesto lasagna.  Perfectly festive for Christmas.  Dig in!