This recipe was taken directly from Connoisseurs Veg, so full credit goes to them. I just had to repost it because it was so so good. I adjusted some of the amounts and also used way more pesto than the recipe calls for and it definitely was worth it. Enjoy!
1 quart of cherry tomatoes
1 serving of vegan pesto sauce
1 can of white beans (I used lima beans!)
salt, pepper and other seasonings of choice
2-3 cups of water
1 cup of plain soy or almond milk
1 tablespoon of lemon juice
1 cup of polenta grits (or 1 package of polenta, and just add extra water, milk and lemon juice to accommodate)
½ cup of nutritional yeast flakes
salt, pepper and other seasonings of choice to taste
Directions:
Preheat the oven to 400 degrees. Make pesto, and put the tomatoes and pesto on a covered baking pan for 15 minutes. Remove from oven and mix in beans.
Put water, milk and lemon juice in saucepan and bring to a boil. Lower heat and add in polenta grits (or polenta chopped into small bits) with nutritional yeast. Use a whisk to mix well until well blended. Cook for about 10 minutes until it's thick and creamy. Add more water and milk if needed. Allow to cool and add seasonings.
Serve into bowls with the polenta mixture topped with the tomato, bean and pesto mixture.
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