{"id":1616256,"date":"2024-01-14T23:26:01","date_gmt":"2024-01-15T04:26:01","guid":{"rendered":"https:\/\/divine.ca\/?p=1616256"},"modified":"2024-01-14T23:33:59","modified_gmt":"2024-01-15T04:33:59","slug":"traveling-taste-buds-emirates-vegan-polenta-cake","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/traveling-taste-buds-emirates-vegan-polenta-cake\/","title":{"rendered":"Traveling Taste Buds: Emirates Vegan Polenta Cake"},"content":{"rendered":"

We are taking you on a first class journey in our latest Traveling Tastebuds<\/a> sharing another first-class recipe courtesy of Emirates Airline<\/a>. This time, it’s for Emirates Vegan Polenta Cake. The premium airline sees a 40% in customers requesting plant-based onboard meals during the month of January, aka Veganuary.<\/p>\n

In 2023, Emirates served more than 450,000 plant-based meals onboard, an increase from 280,000 plant-based meals served in 2022. There are more than 300 vegan recipes in rotation across 140 destinations, up from 180 recipes in 2022. In 2024, to meet the growing demand, Emirates is introducing a new lineup of vegan dishes onboard and in the airline’s lounges., including the Vegan Polenta Cake.<\/p>\n

If you are a vegan and you are traveling to Dubai, you will have so many mouth-watering choices for restaurants with a growing plant-based restaurant scene and plenty of choices at non-vegan restaurants across the city. If you are traveling through the UAE, you will also find so many choices – the Emirates have a multi-cultural dining scene and vegans and vegetarians will be very happy there.<\/p>\n

Now, here is the recipe for Emirates Vegan Polenta Cake so that you can try it at home before taking the trip of your dreams to Dubai<\/a>!<\/p>\n

Ingredients<\/h2>\n

Polenta<\/h3>\n

\u2022 150g coarse polenta
\n\u2022 200ml full-fat coconut milk
\n\u2022 300ml vegetable broth
\n\u2022 50g Margarine
\n\u2022 60g shredded vegan parmesan cheese.
\n\u2022 Salt and pepper to taste.<\/p>\n

Saut\u00e9ed Spinach<\/h3>\n

\u2022 300g roughly chopped spinach
\n\u2022 15g finely chopped Spring onion
\n\u2022 3g nutmeg
\n\u2022 4g minced garlic
\n\u2022 20ml extra virgin olive oil
\n\u2022 Salt and pepper to taste.<\/p>\n

Thyme-Scented Mushroom Ragout<\/h3>\n

\u2022 30ml extra virgin olive oil
\n\u2022 15g finely chopped onion
\n\u2022 200g of mixed mushrooms
\n\u2022 One clove of minced garlic
\n\u2022 1-2 tablespoon of soy sauce
\n\u2022 Salt and freshly ground black pepper.
\n\u2022 40g of pine nuts
\n\u2022 20ml fresh lime juice
\n\u2022 4 sprigs of fresh thyme<\/p>\n

Roasted Maple Glazed Carrots<\/h3>\n

\u2022 15 baby carrots peeled with stems on
\n\u2022 40g maple syrup
\n\u2022 30g margarine
\n\u2022 Salt and freshly ground black pepper to taste.<\/p>\n

Root Vegetable Jus<\/h3>\n

\u2022 Red, yellow, and purple beetroot
\n\u2022 50g turnips, 50g parsnip, 50g celery root, 50g fennel, 50g leeks
\n\u2022 50 g white onion skin on
\n\u2022 50g sweet potato
\n\u2022 1 sprig each of fresh thyme, rosemary, and bay leaves
\n\u2022 100ml of grape juice
\n\u2022 600ml of vegetable stock<\/p>\n

Method<\/h2>\n

Polenta<\/h3>\n

1. Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta using a whisk.
\n2. Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
\n3. Cover and simmer for about 10 minutes, stirring occasionally. (If the polenta thickens too much you can add additional coconut milk or water and stir to thin.)
\n4. Once the polenta is creamy and smooth, remove from the stovetop. Add vegan parmesan, add margarine, and stir.
\n5. Spread the mixture in a tray\/terrine mold, chill until set, cut into desired size, sear each side in a heavy based fry pan until golden brown, just before serving.<\/p>\n

Saut\u00e9ed Spinach<\/h3>\n

Saut\u00e9 spinach in a hot pan with extra virgin olive oil, spring onions and a clove of garlic. Season with salt, freshly ground black pepper and nutmeg. Remove from heat, strain excess water, and set aside to serve.<\/p>\n

Roasted Maple Glazed Carrots<\/h3>\n

Steam carrots then saut\u00e9 them in a dry pan with maple syrup until they are glazed. Remove them from the heat, add margarine, and season with salt and pepper to taste.<\/p>\n

Root Vegetable Jus<\/h3>\n

\u2022 Wash and peel all vegetables (except white onion), cut and roast all (excluding the herbs) in the oven until slightly charred.
\n\u2022 Remove and put in a pot with the herbs and bay leaves, grape juice, and the vegetable stock.
\n\u2022 Simmer until all vegetables are very soft and well cooked.
\n\u2022 Blend in the pot and then pass through a fine sieve.
\n\u2022 Put back in a pot and simmer until they are reduced to 30% or sauce consistency.
\n\u2022 Season with salt and pepper and set aside to serve.<\/p>\n

Saut\u00e9ed Mushroom Ragout<\/h3>\n

1. Saut\u00e9 mushrooms with extra virgin olive oil, garlic, and chopped onion until golden-brown.
\n2. Add soy sauce and cook for 1-2 minutes, or until the mushrooms are cooked and the soy sauce has glazed them. Season with salt and pepper to taste. Add a splash of fresh lime juice and fresh thyme and deglaze with vegetable jus. Simmer and set aside for serving.
\n3. Toast pine nuts in a small pan without oil until lightly browned.<\/p>\n

To Serve<\/h2>\n

Place the polenta cake at the center of the plate, add the spinach and the mushrooms on top. Garnish with toasted pine nuts and accompany with roasted glazed carrots and root vegetable jus.<\/p>\n","protected":false},"excerpt":{"rendered":"

We are taking you on a first class journey in our latest Traveling Tastebuds sharing another first-class recipe courtesy of Emirates Airline. This time, it’s for Emirates Vegan Polenta Cake.…<\/div>\n
View Post<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":19,"featured_media":1616262,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,10],"tags":[14198,14192,14193,14243,14244,14242,14245,14247,14248,14246,4764],"powerkit_post_featured":[2,10391],"class_list":{"0":"post-1616256","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-travel","9":"tag-emirates","10":"tag-emirates-airline","11":"tag-emirates-airline-first-class","12":"tag-emirates-first-class","13":"tag-first-class-travel","14":"tag-polenta","15":"tag-polenta-cake-recipe","16":"tag-polenta-cake-recipes","17":"tag-polenta-cakes","18":"tag-vegan-polenta-cake","19":"tag-vegan-recipe"},"_links":{"self":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1616256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/comments?post=1616256"}],"version-history":[{"count":10,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1616256\/revisions"}],"predecessor-version":[{"id":1616268,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1616256\/revisions\/1616268"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media\/1616262"}],"wp:attachment":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media?parent=1616256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/categories?post=1616256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/tags?post=1616256"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/powerkit_post_featured?post=1616256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}