Tica Squash Medley With Polenta Tempeh Cakes

• For Tica squash
• 3 Yellow squash
• 4 Zuchinni
• 1/2 cup corn
• 1-2 red pepper
• 1/2 yellow onion
• 1 clove garlic
• chick peas (optional)
• splash of milk (soy,hemp,almond, rice, or regular...whatever you like!)
• 1 tsp butter
• dash of olive oil
• cumin
• salt and pepper
• sazon (spanish seasoning. It can be found in most grocery stores in ethnic section)
• Salsalizano (If you can find this Costa Rican sauce in a hispanic grocery don't think twice and buy it. It will give it a special flavor!)
• For the polenta tempeh cakes
• Main Ingredients:
• 1/4 cup polenta
• 1/2 an average pack of tempeh
• Veggies:
• 2 carrots
• onion
• Herbs and Spices:
• 3/4 cup parsley
• garlic
• salt
• pepper
• turmeric
• Other:
• 2 tbsp tomato paste
• 4 tbsp favorite dressing (must be thick. I use a mustard vinaigrette)
• 1 tbsp olive oil
• dash of veggie broth
• 2 tbsp flax seed
• 1 egg or favorite egg substitute (1/2 tsp energ-g-egg replacer mixed with 2 tbsp water works well)

1. Tica Squash
2. 1. Chop up all veggie finely. Saute garlic in pan with butter and olive oil. Add onion till it is translucent.
3. 2. Add squash, corn, and red pepper. Spice to taste with salt, pepper, cumin, and sazon. Then add dash of milk and salsalizano if you were able to find it.
4. For Polenta cakes
5. 1. Combine everything but the polenta in a blender or food processor
6. 2. Boil one cup water and add salt and polenta. Let cook and stir untill almost solid
7. 3. Pour polenta into creased muffin tin
8. 4. Spoon mixture from food processor on top of polenta
9. 5. Cook in oven at 350 till solid (about 20 minutes)
10. It seems a little complicated, but it really isn't and the results are delish!!

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Taken from www.epicurious.com/recipes/member/views/tica-squash-medley-with-polenta-tempeh-cakes-50105497 (may not work)