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Full of vegetables and practically cholesterol-free. See step-by-step instructions on my blog.
For the polenta:
Bring water and broth to a boil in a heavy pot. Slowly add the cornmeal to the boiling water in a very thin stream, stirring with a whisk. Turn down the heat to low and let the cornmeal simmer gently. Continue stirring with a long handled wooden spoon for about 25 minutes or until the spoon can stand upright in the polenta. Stir in the salt.
Spread the polenta on two cookie sheets, making two 8”x8” squares. Chill the polenta for at least an hour, but longer is better. Cut each 8” square into four 4” squares. Top each square with 1 tablespoon of pasta sauce and cheese, if desired.
For the vegetable marinara:
Wash, trim and quarter the mushrooms. Wash and cut the squash into bite-size pieces.
Heat the olive oil in a pan. Add the mushrooms, stir and saute for 3-4 minutes. Add the squash to the pan, stir and saute for 5 minutes. Add the pasta sauce and simmer for 15 minutes, stirring occasionally. When the squash is tender, turn off the heat and stir in the spinach.
Broil the polenta on high for 5 or more minutes until cheese is brown and polenta is crispy on the edges. Put one polenta square on a plate and top it with some vegetable/tomato sauce. Put another polenta square on top of the sauce and top that with a tablespoon of vegetables.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Cauliflower and Italian sausage come together with just a few ingredients for a filling and healthy one-pot dinner everyone will love! Suitable for paleo and gluten-free diets as long as the sausage meets those requirements.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!