OK, it's been nine days and I have to say that I am really enjoying this new way of eating. I have tried a few new vegan recipes and though all of them were not my thing, none have been gross, and some have been simply delicious! Like the dinner that I made before class last night. Very light, but filling, and oh so tasty.
Polenta with Back Beans and Spinach
Two 18-ounce tubes of polenta
Olive oil cooking spray
1 tablespoon extra virgin olive oil
2 to 3 garlic cloves, minced
One 15 ounce can black beans, drained and rinsed
1/4cup sliced oil-packed sun dried tomatoes
1 teaspoon ground cumin
5-6 ounces baby spinach
Freshly ground pepper
Cut he puckered ends off each tube of polenta, then cut into 12 slices about 1/2 inch thick.`Heat a wide nonstick griddle that has been generously sprayed with cooking spray. Arrange the polenta slices on the griddle and cook both sides over medium-high heat until golden and crisp, abut 8 minutes per side.
Meanwhile, heat he olive oil in a wide skillet. Add the garlic and saute over low heat for a minute or so, just until golden.
Ad he bean, sun-dried tomatoes, and cumin. Stir together and cook over medium heat just until heated through.
Add the spinach,cover, and cook just until it wilts, 1 to 2 minutes. Stir the mixture together, season with pepper to taste, and remove from heat.
To serve, arrange 3 or 4 polenta slices on each plate and spoon the bean mixture over each serving. (from the Vegan Express)
And for dessert, I know this sounds strange t some f you, (tofu?), but it is divine.
I used a ready-made graham cracker crust, but it tells how to make one from scratch, which will have a little less sugar if that is an issue.
Chocolate Dream
1/4 cup melted vegan margarine
1 cup vegan graham cracker crumbs
2 Tablespoons maple syrup
1 1/4 cup chocolate or carob chips
2 1/4 cups silken tofu
2 Tablespoons maple syrup
Preheat oven to 375 degrees. In a medium bowl, mix margarine, crumbs, and maple syrup. Press into a 9-inch pie tin and bake for 5 minutes or until golden brown. Place pie crust in refrigerator and allow to chill.
Melt chips in a medium-sized pot; stir for smooth consistency. Set aside when melted. Ina blender, combine tofu, maple syrup and blend until smooth. Add melted chips and blend until smooth. Pour into pie crust. Refrigerate until fir, at least 45 minutes. (from Vegan Meals for One or Two)
YUMMY!!!!
Polenta with Back Beans and Spinach
Two 18-ounce tubes of polenta
Olive oil cooking spray
1 tablespoon extra virgin olive oil
2 to 3 garlic cloves, minced
One 15 ounce can black beans, drained and rinsed
1/4cup sliced oil-packed sun dried tomatoes
1 teaspoon ground cumin
5-6 ounces baby spinach
Freshly ground pepper
Cut he puckered ends off each tube of polenta, then cut into 12 slices about 1/2 inch thick.`Heat a wide nonstick griddle that has been generously sprayed with cooking spray. Arrange the polenta slices on the griddle and cook both sides over medium-high heat until golden and crisp, abut 8 minutes per side.
Meanwhile, heat he olive oil in a wide skillet. Add the garlic and saute over low heat for a minute or so, just until golden.
Ad he bean, sun-dried tomatoes, and cumin. Stir together and cook over medium heat just until heated through.
Add the spinach,cover, and cook just until it wilts, 1 to 2 minutes. Stir the mixture together, season with pepper to taste, and remove from heat.
To serve, arrange 3 or 4 polenta slices on each plate and spoon the bean mixture over each serving. (from the Vegan Express)
And for dessert, I know this sounds strange t some f you, (tofu?), but it is divine.
I used a ready-made graham cracker crust, but it tells how to make one from scratch, which will have a little less sugar if that is an issue.
Chocolate Dream
1/4 cup melted vegan margarine
1 cup vegan graham cracker crumbs
2 Tablespoons maple syrup
1 1/4 cup chocolate or carob chips
2 1/4 cups silken tofu
2 Tablespoons maple syrup
Preheat oven to 375 degrees. In a medium bowl, mix margarine, crumbs, and maple syrup. Press into a 9-inch pie tin and bake for 5 minutes or until golden brown. Place pie crust in refrigerator and allow to chill.
Melt chips in a medium-sized pot; stir for smooth consistency. Set aside when melted. Ina blender, combine tofu, maple syrup and blend until smooth. Add melted chips and blend until smooth. Pour into pie crust. Refrigerate until fir, at least 45 minutes. (from Vegan Meals for One or Two)
YUMMY!!!!
2 comments:
POLENTA! Holy crap! I showed up to her house a bit early to hang out with her. She made me a plate of her dinner (Thank you very much) that looked, smelled, and seemed to be yummy. Then I tasted it. It was so delicious that it wasn't long at all before mine was completely gone. I would have licked the plate if I'd been at home. Delicious!
I am so happy that you liked it. Vegan eating is not bad, eh?
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