After we mentioned it just a few weeks ago, I have been craving polenta again.
However, I thought I would create a much easier baked polenta that requires far fewer ingredients and prep time. This recipe has only four ingredients but can easily be changed to accommodate different tastes.
What you need:
1 18 oz plain polenta "log" 1 c organic Boca meatless crumbles - thawed 1 1/2 c shredded mozzarella 1 1/2 c marinara
Don't you just love soup? A bowl of soup and a sandwich or a salad is my favorite quick meal.
Well, it’s quick when the soup is already made.
I used mung beans in this soup. I first came up with the idea for them about a year and a half ago. Mung beans are great, because like lentils you don't have to pre-soak them before cooking. Also, like lentils, they are easily digested, great to cook with and are packed with protein and nutrients.
Have you tried your broccoli roasted? It is delicious.
The broccoli comes out with a milder taste than its raw or steamed counterparts. Add to that a sprinkling of a delicate orange dressing and you have got a nice, nutritious vegetable side dish. Plus, it’s really easy!
I created this salad on Valentine’s Day as a light start to a really hearty meal of a rustic pasta dish, crusty bread and a rich dessert.
Also, it has one really interesting component: balsamic onions. I have read (and have found it to be true) that if you soak fresh cut onions in water for a few minutes, that it takes some of the pungency out of them.
I took it a step further and soaked the onions a bit longer before soaking them in balsamic vinegar. It makes a nice accent to the salad with lots of flavor and no fat. Plus, you use the vinegar for a dressing.