Tuesday, November 13, 2012

OMG - Vegan Polenta Stackers in Lemon "Butter" Sauce:

OMG! This is so decadent. My mouth was watering the whole time I was cooking. You might die when you taste this, and again when you realize that you made such a rich, delicious, gourmet meal in less than 25 minutes.


1 1/2 cups arugula
1 tube polenta (about 2 cups), sliced
1 large tomato, sliced
1 1/2 cups broccoli, cut into medium florets
1 cup kale, ripped into medium pieces
1 can chickpeas, drained and rinsed
4 cloves garlic, minced
1 shallot, sliced
1/4 cup fresh parsley, chopped
1/4 cup pine nuts  
1 tsp. olive oil

1 1/2 cup dry white wine
2 to 3 tbsp. lemon juice
1 tbsp. Earth Balance
2 sprigs thyme
1/2 tsp. salt, divided
Dash of black pepper
Dash of paprika
Dash of cayenne

Serves 4.
Total Cook Time: 25 minutes.


1. Add the white wine, lemon juice, broccoli, Earth Balance, and thyme to a medium saucepan. Stir, and mix in the pepper, paprika, cayenne, and half of the salt. Bring to a boil. Boil for 3 to 5 minutes, then reduce heat to medium-low, add the chickpeas, and continue cooking until reduced, about another 8 to 10 minutes.

2. While the sauce is cooking, heat the polenta and tomatoes in a large sauce pan: add the olive oil, polenta, tomatoes, and salt to the pan. Cook on medium-high for about 5 minutes, and then turn the heat up to high. Continue cooking until the tomatoes are brown, 3 to 5 more minutes. (Take the polenta out of the pan if it begins to burn).

3. Stack the polenta, tomatoes, and other ingredients on top of a bed of arugula...and then try not to eat it all yourself. ❤

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