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.

Ingredients:

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.

Instructions:

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. ❤