The Veggie Chef offers recipes for vegetarians. Andrea Mattioni-Willis is a vegetarian herself and she loves to cook. She frequently experiments with new recipes and will share her findings with all of you.
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.