Friday, June 21, 2019

Polenta with Mushrooms & Spinach

Ya'll this is the creamiest polenta ever. Probably due to that entire can of full-fat coconut milk. But this meal also comes together sooo fast. Be sure you have all of the ingredients prepped before you begin and you can be eating in less than 30 minutes. No kidding.
  • 1 cup polenta
  • 1 can full-fat coconut milk, divided
  • 1 1/4 cups vegetable broth + more for cooking mushrooms
  • 3 tablespoons nutritional yeast

Mushroom/Spinach Topping
  • 1 small sweet onion, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons low sodium soy-sauce
  • 4 cups spinach, roughly chopped
  • salt and pepper to taste

Bring 3/4 cup coconut milk and broth to a boil in a pot. Stir in polenta using a whisk.

Reduce heat to low and continue to whisk 1-2 minutes to avoid lumps.

Cover and let simmer for about 10 minutes (check the package directions), stirring occasionally. As it gets thick add a splash of coconut milk. You want to eventually use the entire can.
Once the polenta is done remove from stove top.  Add nutritional yeast and stir.

Mushroom Spinach Topping
Add some broth to a skillet. Add mushrooms and onions and cook about 3-4 minutes.

Add minced garlic and cook 30 seconds more.

Add soy sauce and spinach and cook 1-2 minutes until spinach is wilted.
Season with salt and pepper.

Serve polenta with the topping.


Sunday, June 9, 2019

1-Pot Vegetable Pot Pie Noodles

This is a delicious and filling 1-pot meal. It's pot pie with noodles instead of a crust. The leftovers reheat easily in the microwave. If you want a fast and healthy meal, this one's for you.
  • 4 cloves garlic, chopped
  • 1/2 small sweet onion, chopped
  • 1 12-ounce bag frozen mixed vegetables
  • 4 cups vegetable broth
  • 3 cups water
  • 1 16-ounce wide (no egg) noodles
  • 1 teaspoon thyme
  • 1/4 teaspoon thyme
  • 1 cup soy milk (or other dairy free milk)
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • Garnish with Walnut Parm

In a large pot, add 2-3 tablespoons water. Saute the garlic in onion until the onion is transparent. Add more water, a tablespoon at a time, if needed.

Add the package of frozen vegetables and saute for about 2 minutes.

Now add the vegetable broth and water. Bring to a boil.

Stir in noodles, thyme and nutmeg. Reduce heat slightly (low boil). Cook until noodles are done (check cooking time on package). Most of the liquid will have been absorbed by the noodles.

When the noodles are almost done, reduce heat to low. Then stir in the nondairy milk.

Let that simmer until the noodles are totally done. Add the cornstarch and water to create a slurry. Add the slurry to the pot and stir for a moment or two until it thickens up.

Taste and add seasonings if needed.


Saturday, June 1, 2019

1-Pot Tomato Pasta with Walnut Parm

This dish really comes together fast. Be sure you have all of your ingredients prepped before you begin. The cooking time will depend the package directions of the pasta you choose. I used a whole grain pasta for this dish, but I think we would personally prefer a brown rice pasta.  You have to use what you have in the pantry, don't you? Let me know if you make this.


  • 12 ounces whole grain pasta
  • 2 cups cherry tomatoes, cut in half
  • 1/2 red onion, thinly sliced
  • 6 cloves garlic, sliced
  • 1/2 cup packed, fresh basil
  • 1 teaspoon dried oregano
  • 4 1/2 cups vegetable broth (try to use no or low-sodium and no oil)
  • halved kalamata olives
  • walnut parm (below)

Walnut Parm

  • 1 cup walnuts
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt

To make the parm add all ingredients to a food processor and process until there are no big pieces of walnuts. Set aside.

For pasta- Put the pasta in a large skillet or pot, it should lay flat, if it doesn't break it in half. Add all the remaining pasta ingredients to the pot.

Bring to a boil then reduce to a simmer. Simmer (uncovered) according to pasta package directions. Stir occasionally so pasta doesn't stick together. When the time is almost up most of the liquid should be absorbed, but not totally.

To serve garnish with olives and parm. Enjoy!!!