The Return of Vegan Cooking with Kat

We whipped up a couple of recipes and had, what I would deem, our first disaster.

First up: Roasted Garlic and Sundried Tomato Bean Dip. We've made it before here. It's still totally delicious and we ate the whole bowl with toasted pitas.

Second up: Polenta Terrine. Kat brought the recipe over, so I don't have it for you to play with. It was supposed to be layers of polenta alternating with layers of roasted mushrooms, roasted peppers and steamed swiss chard topped with a tomato basil sauce.

We had some problems with the layers. Erm... more specifically with them sticking to the pan.

It took both of us to try and reassemble the thing.

The end result was pretty good, although I think it could have benefited from a thick layer of cheese.

Lastly, I whipped up a quick Maple Cranberry Compote that we served on top of coconut ice cream (made with coconut milk, and completely non-dairy).

Alas, no pictures. We ate it before I had a chance to whip out my camera. So, at least you know it's good!

Maple Cranberry Compote

(Bon Appetit, October 2010)

2 cups fresh or frozen cranberries, rinsed
1/2 cup pure maple syrup (preferably Grade B)
1/4 cup (packed) dark brown sugar
1/4 cup cranberry juice cocktail
1/2 teaspoon finely grated lemon peel

Combine cranberries, maple syrup, brown sugar, cranberry juice, and lemon peel in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer until most berries pop and juices thicken slightly, 4 to 5 minutes. Transfer to small bowl. Chill until cold, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.