Main Dishes

Polenta, Mushrooms, and Spinach

karenwpullen Main Dishes, Recipes , , ,
Prep Time5 minutes
Cook Time15 minutes
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Polenta, Mushrooms, and Spinach

Warm and creamy comfort food. Use quick-cooking polenta, also known as yellow corn grits, to save time (and all that stirring).
Course: Main Course
Cuisine: Italian
Keyword: comfort, creamy, mushrooms
Servings: 4

Ingredients

  • 1 cup quick-cooking polenta I use Bob's Red Mill brand.
  • 3 cups water
  • 1/2 tsp salt
  • 2 tsp miso paste white, stirred into 1 Tbs water
  • 1 Tbs nutritional yeast
  • 1 onion finely chopped
  • 1 pound mushrooms any kind
  • 2 cloves garlic
  • 1 bunch fresh spinach

Instructions

  • Bring water and salt to a boil. Add polenta and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for a couple minutes.
  • Stir in the nutritional yeast and the miso-water mixture.
  • Sauté the onion over medium heat in a tablespoon or two of water.
  • Add the mushrooms and chopped garlic and sauté until all liquid evaporates and the mushrooms are slightly brown. Season with salt and pepper.
  • Rinse the spinach and chop off the stems. Put it into a pot, cover, and cook for 2 minutes until wilted.
  • For each serving, spoon into a bowl a cup of polenta, 1/4 of the wilted spinach, and 1/4 of the mushrooms.

Mushroom Gravy for Every Day

karenwpullen Basics, Main Dishes, Recipes, Side Dishes , , ,

This recipe is adapted from the Happy Herbivore.

mushroom gravy
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Mushroom Gravy for Every Day

Course: Sauces and dressings
Servings: 0

Ingredients

  • 1 shallot, chopped fine
  • 1/2 pound mushrooms
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoons onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/2 cup plant milk
  • 2 tablespoons cornstarch
  • 1/4 teaspoon smoked paprika

Instructions

  • In a small bowl, mix water, soy sauce, nutritional yeast, garlic powder, onion powder, and ground ginger.
  • In a skillet, sauté the shallot until soft, about 2 minutes. Add a bit of the soy sauce mixture if it starts to stick.
  • Add the mushrooms and cook slowly until they are soft, about 3 minutes.
  • Add the soy sauce mixture to the mushrooms.
  • In a small bowl, whisk the plant milk with cornstarch and smoked paprika. Pour over mushrooms and stir.
  • Reduce heat to low and continue to stir. It will thicken in about 2 minutes.
  • Add salt and pepper to taste.

Sweet and Sour Eggplant

karenwpullen Main Dishes, Recipes , , ,
Prep Time10 minutes
Cook Time10 minutes
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Sweet and Sour Eggplant

Course: Main Course
Cuisine: Chinese
Servings: 4

Ingredients

  • 1 pound eggplant, cubed any kind
  • 1 red bell pepper cut in thin strips
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 clove garlic chopped
  • 1/8 teaspoon cayenne more or less, to taste
  • 2 teaspoons corn starch
  • 1 tablespoon sesame seeds

Instructions

  • Cut the bell pepper into long-wise thin slices; cut the slices in half.
  • Spray a frying pan with oil and sauté the eggplant cubes over medium-high heat until it starts to brown, about 5 minutes.
  • Add the peppers and continue to sauté until they are tender. Add a tablespoon of water if they start to stick.
  • Meanwhile, make the sauce. In a small bowl, whisk together the corn starch and 1 tablespoon of water. Add the soy sauce, rice vinegar, maple syrup, garlic, and cayenne, and mix well.
  • Reduce the heat to medium, and add the sauce. Cook and stir for about two minutes, until the sauce thickens.
  • Sprinkle with sesame seeds and serve over rice.