Three Healthy Meal Plans coordinated with the ingredients in this week's Veggie basket...
#1 ENTRÉE Creamy Polenta with Caramelized Chicory [Vegan]
This Creamy Polenta with Caramelized Chicory will be your new favorite winter comfort food. It is incredibly creamy, full of flavor and very filling, especially if you combine it with fried vegetables.
3 cups water (or more if necessary)
2 cups of non-dairy milk, unsweetened (almond, light coconut ...)
1 teaspoon Himalayan salt or sea salt
1 teaspoon vegetable broth powder (or extra salt)
1 cup of cornmeal
2 tablespoons of nutritional yeast flakes (for a 'cheesy' taste)
1 tablespoon of olive oil
1/2 teaspoon of turmeric powder
Coconut oil (or olive oil)
4 to 6 stalks of chicory, cut in quarters lengthwise
Pinch of coconut blossom sugar (optional)
Black pepper and Himalayan salt or sea salt
Bring the water to the boil together with the milk, the salt and the vegetable broth powder.
Lower the heat and add the cornmeal bit by bit. Stir well for several minutes so that the cornmeal does not clump.
Let the polenta simmer for a while. The cooking time depends on the type of cornmeal you use (stated on the package). Most types of polenta need 20 minutes or longer until they are ready. If your polenta is too thick, you can stir in some extra water.
Remove the cooking pot from the fire once the polenta is ready. You will notice that the result is nice and creamy and contains almost no grains. Add the noble yeast flakes, olive oil, turmeric, and black pepper. Mix well.
Cut the chicory lengthwise into quarters or even finer.
Heat some coconut oil in a large pan and then add the pieces of chicory. Reduce the heat from high to medium, and season with salt and black pepper. After a few minutes, I cover the pan with a lid so that the chicory cooks faster. Do not stir too much in the pan until the chicory is baked golden brown.
When all the pieces are well baked, turn them over so that the top can also caramelize. Add some coconut blossom sugar or maple syrup for a deeper caramelized taste. If necessary, season with extra salt and pepper.
Serve the polenta with the caramelized chicory, fresh herbs and possibly a little olive oil.
This polenta remains freshly sealed in the refrigerator for at least 3 days. Not a fan of chicory? You serve this polenta with any vegetables: fennel, mushrooms, tomato, eggplant, kale, chard.
Grilled Cabbage, Zucchini and Radicchio Coleslaw
Total: 25 min Active: 25 min Yield: 6 servings
5 zucchini, quartered lengthwise
1 medium head purple cabbage, cut into 1-inch-thick slices
1 head radicchio, quartered
1/2 cup olive oil, plus more for grilling
2 tablespoons dried basil
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar 2 tablespoons agave nectar
Heat a grill or grill pan on high heat until hot.
Brush the zucchini, cabbage and radicchio with some olive oil and sprinkle with the basil. Season with salt and pepper. Add the veggies to the grill and cook until tender and grill marks appear, 10 to 20 minutes depending on the vegetable. Chop the grilled veggies lengthwise into thin strips.
In a small bowl, mix the olive oil, apple cider vinegar and agave. Season the vinaigrette with salt and pepper to taste. Toss the grilled veggies in the vinaigrette.
SAUTEED MUSHROOMS WITH SESAME AND GINGER
Recipe by Sharon123 Adapted from Cook's Illustrated magazine, these have all the flavors I love!
READY IN: 35mins SERVES: 4
2 tablespoons peanut oil
1 ⁄ lbs white button mushrooms, cleaned quartered
1 tablespoon sesame seeds, toasted
1 tablespoon fresh ginger, minced
2 tablespoons rice wine vinegar
1 teaspoon sugar (to taste)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 scallions, sliced very thin on the bias
Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer.
Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.
Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer.
Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds.
Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds.
Remove from the heat and stir in the sesame oil.
Move to a serving dish, sprinkle with the scallions, and serve.
NUTRITION INFO Serving Size: 1 (199) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 133 Calories from Fat 86 g 65 % Total Fat 9.6 g 14 % Saturated Fat 1.6 g 7 % Cholesterol 0 mg 0 % Sodium 512.9 mg 21 % Total Carbohydrate 8.5 g 2 % Dietary Fiber 2.3 g 9 % Sugars 4.2 g 16 % 12
OVEN BAKED CINNAMON-PECAN ALMOND BUTTER BANANA BOATS
Bananas stuffed with almond butter and cinnamon toasted pecans, baked in the oven for a healthy treat! If you’re trying to eat healthier this year these are the perfect way to satisfy those sugar cravings. Kids will even love them!
To make the boats, first toast some pecans in a little bit of coconut oil over medium-high heat. While they are toasting, sprinkle in some cinnamon. Then, slice the bananas lengthwise, about half way through.
Shape a piece of foil around each banana, supporting it so it will sit flat on a baking sheet and not tip over. Spread some almond butter down center of the bananas then stuff with some of the cinnamon toasted pecans as well.
Give the bananas an extra sprinkle of cinnamon over the top then pop these babies in the oven!
Warm bananas with crunchy toasted pecans and creamy almond butter…mmmm. And the cinnamon adds just the touch of both sweetness and spice.
1/4 cup chopped pecans
1/2 tbsp coconut oil
1/4 teaspoon cinnamon, plus extra for dusting bananas
2-4 tbsp almond butter
Preheat oven to 350
Melt coconut oil in a small pan over medium-high heat. Add pecans and cinnamon, cook, stirring continuously until toasted. Set aside.
With peels still on, cut each banana 1/2 inch deep (about half way through)
Place bananas on a sheet of foil. Crimp and shape foil around the bananas so they will sit flat on a baking sheet.
Fill bananas with 1-2 tbsp almond butter and 1-2 tbs toasted pecans. Sprinkle with a dash of cinnamon.
Bake at 350 for 10-12 minutes or until bananas are soft. Let cool slightly before removing the peel and eating.
**use more or less almond butter and chopped pecans
New Potato, Fennel, Onion and Mushroom Pie with Mozzarella
Delicious! Made this pie for dinner yesterday, and it came out great. Happened to have all the ingredients that the recipe called for, so gave it a go, and it was surprisingly delicious.
Prep 10 min Cook35min Ready45min
Low Cholesterol, Trans-fat Free, High Fiber
4 cups new potatoes scrubbed, cut up
2 bulbs fennel bulb chopped
2 tablespoons olive oil