Tonight I needed to use some produce since I will be out of town this weekend for a wedding. I decided to make creamy polenta with Italian veggies. The meal was delicious. Usually I finish my meal before John (chalking that up to being a teacher and scarfing down lunch every day), but tonight he finished before me. I will take that as a clue that it was a yummy meal! So, if you want a quick meal that is full of deliciousness....make this dinner!
Polenta Ingredients
2 cups unsweetened almond milk
2 cups veggie stock
1 tablespoon vegan butter
2 cups polenta
1/4 vegan parm or NOOCH
Preparation
1. Bring liquids and butter to a boil in a medium saucepan
2. Add the polenta
3. Bring to a simmer
4. Whisk frequently until polenta is cooked
5. Add vegan parm or NOOCH
6. Add salt/pepper to taste
Veggie Ingredients
1 tablespoon EVOO
2 cloves garlic-diced
1/4 onion- diced
1 zucchini-diced
1 can chickpeas-drained and rinsed
Broccoli florets
1 tomato-diced
2 tablespoons fresh basil
1/2 teaspoon pepper
1 can tomato sauce
Veggie Preparation:
1. Heat EVOO in a nonstick skillet over medium heat
2. Add onions and cook for several minutes
3. Add the garlic and chickpeas and cook for several minutes
4. Add the broccoli and zucchini and cook until softened
5. Add the diced tomato and cook for several minutes
6. Add the tomato sauce
7. Add the fresh basil and pepper
8. Cook the mixture until the veggies of softened a bit and the mixture has reduced slightly
Once the mixture and polenta are ready, place a mound of polenta on a plate and put mixture on top. I placed 3 kale leaves on the plate first and then added the polenta (totally optional).
Happy Cooking!
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