Creamy Polenta and Red Wine Mushrooms

If you don't like mushrooms, just wait until the next post. If you like mushrooms please continue. This is amazing. I adapted this recipe from one that Lauren Hartmann had on her blog. I think polenta is my new obsession. This would be good with a side salad or a small serving of green vegetable.

Creamy Polenta

• 1 can light coconut milk
• 2 1/2 cups water
• 1 1/2 teaspoon salt
• 1 cup polenta
• 1 tablespoon nutritional yeast (nooch)

Red Wine Mushrooms

• 6 cloves garlic, chopped
• 16 ounces mushrooms, sliced (I used baby bellas)
• 1 teaspoon Italian Seasoning
• 1/2 cup red wine, vegan
• 3/4 cup vegetable broth
• 2 teaspoons corn starch
• salt and pepper to taste

Start the polenta. Bring coconut milk, water and satl to a boil in a medium sauce pan. Then add teh polenta in a slow steady stream, whisking the entire time. Make sure you pour slowly and whisk so you don't get lumps.

Reduce heat to low and simmer for 10-12 minutes, stirring occasionally so it doesn't stick. Once it's done add the nutritional yeast, give it a final stir and set polenta aside.

Heat 2 tablespoons of vegetable broth or water to a boil and add garlic. Saute for one minute.

Add mushrooms to skillet.Saute for about 5 minutes until they have released their juices and have reduced some.

Now add the seasoning and red wine. Simmer about 7 minutes until mushrooms have absorbed most of the wine.

Whisk together the veggie broth and corn starch in a small ramekin. Add it to the mushrooms and simmer a few minutes until it slightly thickens.  Season with a pinch of salt and some pepper.

Put some polenta in a bowl and top with the mushrooms. I garnish with a little fresh chopped red onion. Enjoy!

Sweet & Spicy Soup

HAPPY 9TH BIRTHDAY to my blog!!!! I can't believe how fast the time has flown by. 

It's been raining all weekend and a bowl of soup seemed in order. I can eat soup all year round, I love it. This is a take on an Asian flavored soup. Similar to Hot & Spicy but different. I was delicious. Makes 4 servings.

• 2 tablespoons fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 Fresno chili, seeded and finely chopped
• 1/2 block of extra firm tofu, cut into small cubes (bite-sized)
• 1 cup baby bellas, sliced
• 4 cups no sodium vegetable stock
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 3 tablespoon maple syrup
• 1/2 cup fresh asparagus, sliced into 1/2 inch lenghts
• 1 small bok choy, sliced
• 1 tablespoon miso paste
• Garnish: sliced scallions, black and white sesame seeds

In a large stock pot over medium high  heat, saute ginger, garlic and chili in a tablespoon of water for about 1 minute.

Add tofu and mushrooms. Saute for about 2 minutes adding more water by the tablespoon if necessary to keep from sticking.

Reduce heat to low and add vegetable stock, soy sauce, vinegar and maple syrup. Let simmer for 5 more minutes.

Add bok choy and asparagus. Cook for 2 minutes.

Remove from heat. Add miso and stir until it's completely dissolved. Garnish as desired and serve immediately.

Enjoy!!