I love snacking, and I’m always trying to come up with quick and easy foods to create. Especially vegan and vegetarian dishes that are portable and easy to eat on the run.
Polenta is such a versatile food which can be made sweet or savoury. It can be used to make ‘fries’ or sweetened to make desserts.
For these Polenta snacks I used pre-firmed Polenta which can be purchased in the pasta section of your local supermarket.
You will need:
Half a polenta slab cut into fingers
1/2 container Chris’ Spiced Roasted Carrot and Turmeric Dip
3/4 cup Gluten Free bread crumbs
Slather each finger in the dip- I used a spoon to make this easier and then dunk them in the bread crumbs so they are completely covered.
Place them on a baking tray lined with baking paper.
Bake in a fan forced oven at 180 degrees for 20 mins to half an hour until the fingers are browned.
Leave to cool once cooked and then enjoy them dipped into more of Chris’ Dip or a plain Greek yoghurt.
I made these gluten free to tie in with the dip and I also had a friend coming over who was gluten intolerant.
These would work well with quinoa instead of the breadcrumbs or even a cheese mixed in with the breadcrumbs.
These can be enjoyed warmed or cold. For pre-heating do this in an oven as a microwave will leave them soggy.
Have you tried the new range of Chris’ Dips?
My favourite at the moment is the Spiced Roasted Carrot and Turmeric.
It is FULL of flavour and very moreish. It’s safe to say I’ve eaten the entire container.
The great thing about the Chris’ Dips range is they taste like you’ve just made them yourself. Fresh, light, delicious and full of all the good stuff; for example the carrot is actually visible in the dip- and it’s only 39 calories per serve!
I wanted to create something warm and tasty, yet healthy- to feel good about what I was eating!
These take no time to make and you can add whatever pizza toppings you prefer or what suits your dietary needs.
I sliced a green capsicum in half and used Chris’ Spiced Roasted Carrot and Turmeric dip as my base, topped with sundried tomato and grated Bio Cheese.
Bake in a preheated fan forced oven at 180 degrees for 15 minutes.
These are healthy, full of flavour, vegan and vegetarian, gluten free, dairy free, low in saturated fat, and perfect as a snack or as an entrée.
They would work well at a party too, and make simple finger-food.
I love Chris’ Down 2 Earth range, it’s great for the health conscious and next on my list is their Japanese Eggplant and Miso dip!
Best get creating!