Tica Squash Medley With Polenta Tempeh Cakes

Name: Tica Squash Medley With Polenta Tempeh Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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!!

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: For Tica squash, 3 Yellow squash, 4 Zuchinni, 1/2 cup corn, and more.

Yes, Tica Squash Medley With Polenta Tempeh Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!