I don't know about ya'll but I'm superrrrrr excited about Thanksgiving. For me, it's my chance to cook for my family and prove to them that vegan food tastes good! They shall see! I recently made a raw key lime pie for my mom on her birthday. Thankfully she loved it! I was very happy with it also. I just got back from a 2 week vacation being at home in Georgia. It was so very nice and I miss it so. But I am also thankful to be home safe. And be surrounded by all the healthy options we have here, very close. I will never take that for granted again! Believe me. Anywho. What are you planning on making for Thanksgiving? I've got a full on list. Let me tell you. I am super excited for the dishes to come. And I'll be posting all the recipes and pictures of everything. I am not the most traditional for thanksgiving. I actually am not a fan of traditional types of thanksgiving dishes. So there will be lots of variety with what I'm making- and lots of veggies will be incorporated for sure!
Now, for the original reason of this post. Fiesta Polenta. This happened yesterday. And it was magical. I'll hope you'll try this out for yourself and put your own spin on it. There are so many ways you can go with this. I have shared my other polenta recipe before with marinara and mushroom ragu. But if you know me, I like to change things up! So that is what I did. Here ya go!
Fiesta Polenta // Recipe by : The Daily Kale
For The Cashew Cheeze:
Blend everything in a food processor. Add more or less water for your preferred consistency.
Let it blend in your processor for a few minutes so it gets even more smooth. Store in a tight lid container in fridge for about 5 days.
Sautee Kale & Black beans together with garlic powder and chipotle powder if you like it spicy. I don't add any oil to that because it doesn't need it. Your just warming those up, cause you don't want to kill nutrients in the kale by overcooking it. After you've cooked your polenta, I like to stir in spices with that as well. I usually add chipotle powder, garlic powder, paprika and black pepper.
Place the cooked polenta on the bottom of plate and spread it out. Then add on your black bean and kale mix top with tomatoes, red onion, cilantro, avocado and cashew cheese. & Voila! You've got a very snazzy lunch! My boyfriend was jealous ;)
As we all know, thanksgiving is next Thursday. And in the spirit of this holiday- I'd like to share all the awesome people I'm thankful for in the health foodie world. I seriously get inspired so much by people and their recipes. I love when people make beautiful, colorful, lively recipes. And thankfully they put them selves out there- and share it with the world. So myself and all of you can discover it! So just in case you don't know these amazing recipes or people. Here you are. Some of my favorites I've found this year and also bloggers I've discovered this year. And some from the past who are still as awesome as ever. Enjoy!
More Vegan Blog : Spicy Tempeh Roll (Faux Spicy Tuna Roll)
Prettiest Picture Award Goes To: The Kale Kitten . Meow.
Brewing Happiness : Just go. Do yourself that favor.
The Edgy Veg : Raw Vegan Avocado Key Lime Pie:. Inspiration
Enjoy all the inspiration from these beautiful people!