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 ;)
So this happened for dinner last night. I've now made it twice- cause I can't get e n o u g h.
Look, I'm from the south. Grits are a big part of my life. I've loved grits for quite a long time. Corn anything- is my favorite, except weirdly enough, actual corn on the cob. Lol. I'll take it any other way though!
So I'm going to give you the gift of this recipe cause you have to have it- and make it for yourself. Soooooo goooooood. Right in time for fall weather. It'll warm you right up ;) Enjoy.
What you'll need:
3 cups of unsweetened almond milk
1 cup Organic Bob's Red Mill Polenta/Grits
2 cloves of minced garlic (optional, but not in my opinion hehe :)
1/2 cup marinara/and or tomato basil sauce (Home made or store bought)
1/2 cup diced mushrooms
Steamed kale (Or any veggie)
Bring 3 cups of unsweetened almond milk to a boil.
Then pour in polenta and minced garlic, slowly and stirring. For about 5-10 minutes.
I like to keep my polenta creamy-and not on the harder side- As you can see from my photo above.
But if you'd like to have your polenta more solid, you can continue to cook it on a low heat for a bit longer, Stirring occasionally.
*In a separate sauce pan - Sautee mushrooms with the sauce of your choice ( I use TJ's Organic Tomato Basil Sauce, cause I love it ) and cook until mushrooms are nice and tender.
*In a separate pan steam kale or spinach, or any green of your choice :)
Now put it all together!
I put polenta- then topped it with the kale, then topped that with the mushroom marinara, then topped it all off with my FAVORITE, why cashew cheese of course :) I have several cashew cheese recipes!
Enjoy ya'll! <3