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Oddly reminiscent of baguette slices.

So today I woke up very early, and while I was having breakfast (tofu spiced with tumeric) I was already wondering what exciting vegan lunch I could make. This is how my thought process proceeded: What’s in my fridge? Hmmm…I should go to the grocery store…Wait, I should definitely use something already in my fridge…like…tofu?…or polenta! After staring into the depths of my fridge for about two minutes I determine that polenta has the most potential.

There is a great debate whether poppy seeds have flavor; my vote is yes.

Polenta is essentially the same thing as grits, except technically it’s cornmeal (also boiled like grits). You can get polenta in the vegetarian section already conveniently packaged and flavored, or you can buy them raw. Though I always have fresh produce on hand, I also have a freezer full of most vegetables just in case my daily creations would tempt me to go to the grocer unnecessarily. Thus, the frozen broccoli below. I have somewhat of an addiction to grocery shopping, though in Athens, the grocery stores are pathetic. Anyway, this is what I decided to make:

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3/4 cup frozen broccoli and/or cauliflower

(or fresh, if you’re fridge is better stocked than mine)

1 stalk green onion

1 cup prepared polenta

1 tbsp. grapeseed oil

2 tsp. poppy seeds

nutritional yeast

1 tsp. mustard seed

white pepper to taste

crushed red pepper to taste

garlic to taste (I use pickled jalapeno garlic)

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