Roasted Veggie Polenta Lasagna

It's officially SUMMERTIME!  Can you feel this  teacher's excitement through your computer?!?!?  My room was packed, I said goodbye to my group of 20 five & six year olds and sent them on their way.  It was a mix of pure exhaustion, adrenaline, sadness, and excitement.  Oh, the end-of-the-year.  What a glorious time!


I spent the past week in NC visiting with my high school girlfriends over the weekend and my Mom, Sister, and nephew for the remainder of the week.  It was so nice to see familiar and loving faces.  Distance truly does make the hear grow fonder.  I enjoyed rubbing the bellies of my two pregnant friends, while feeling their babies kick, and playing my my ever-adorable nephew, Max.  We are so lucky to have him in our lives.  He's our little red-headed firecracker! 





Can't beat that face, can you?  I've already made it quite clear to my Mom that my own kids will never be this cute, just so she's prepared!












While in NC, I received the most relieving news I've heard in a while.  I had my 1st 4 month pap since my surgery to check on everything.  I was supposed to get the results on Friday but they never came in. Then came Memorial Day weekend, and I knew I was going to have to wait until Tuesday to hear anything.  Every so often, I would think about this throughout the weekend and my stomach would drop.  I hate the feeling of the unknown and being well aware that there's nothing I can do about it.  Anyways while browsing Kohl's with my Mom & Sister, I got the call.  Everything was GOOD!  I nearly collapsed at the news.  I ran to find my Mom to tell her the news and cried like a baby.  So now, I will go every 6 months to check on things rather than the typical year.

The reason I continue to share this with you is because I am a strong believer that what you put into your body is your medicine.  I have spent the last 9 1/2 months feeding my body tons of plant based foods, while cutting back on all animal products.  I am not saying that I don't eat some animal products like eggs & cheese, but the extent to which I eat those things have been drastically cut back.  For example, I have been regularly using soy or almond milk in my coffee and my cooking.  I will usually omit cheese in recipes or use Daiya brand instead.

Tonight I made a Roasted Veggie Polenta Lasagna.  I was craving Italian food, but didn't feel like stuffing my face with abnormal amounts of pasta like I would usually do.  It received the *Husband's Stamp of Approval* so I will definitely be making this again!

Roasted Veggie 

Polenta Lasagna

Roasted vegetables (Use whatever tickles your fancy!  Zucchini would have been great if I had it.)

1/2 a head of cauliflower, chopped into bite sized pieces.

2 handfuls chopped kale

Chopped mushroom of your choosing (about 2 c.)

1 small onion, chopped 

4 whole, peeled garlic cloves

1/4 c. grapeseed or coconut oil

S&P

Heat oven to 400°F.

Place chopped veggies in a large rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper; mix until vegetables are coated with oil. Spread vegetables evenly on the pan, in a single layer. Roast for 30 to 40 minutes until vegetables are cooked through and golden brown. Pull garlic cloves from the mixture, place in a small bowl and mash with a fork. Place remaining vegetables in another bowl. Set both aside.

Polenta 

I used a pre-made tubed polenta with basil and other herbs.  I find this in the "Italian" section of my local Market. Slice into 1/2 inch thick slices.  Place on a baking sheet liked with foil and spray lightly with cooking spray.  Sprinkle lightly with any melty cheese you choose.

Place into the already hot oven and back for about 5 minutes, or until the cheese had melted

Marinara sauce (Feel free to use some canned or jarred sauce if you'd like!)

1 14 oz. can crushed tomatoes 

1 14 oz. can fire roasted tomatoes with green chilies for added spice!

Reserved garlic

1/4 c. chopped fresh herbs (basil, oregano, rosemary, thyme) or dried.

2 Tbsp. tomato paste
salt and pepper to taste

1T. EVOO

Heat oil  in a medium saucepan over medium-high heat. Add garlic; cook for 2 minutes. Add tomato paste (and dried herbs, if using). Stir and cook another minute or so, then add crush tomatoes and reserved garlic. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 10 minutes. Add salt, pepper, and fresh herbs (if using) to taste. Add reserved roasted vegetables to sauce and heat through.

To assemble:

Remove the polenta from the oven when the cheese is melted.

Place one polenta round on a plate and top with a spoonful of the vegetable-sauce mixture. Place another polenta square on top, followed by another spoonful of the sauce if you'd like.  Repeat with remaining squares and sauce.

Tip:  Use leftover sauce the next morning for breakfast!  Reheat in a skillet and top with eggs or egg whites and cover until the eggs cook through.  Or just reheat and sip it with some crusty bread!

My pictures don't do this justice, just sayin!

Have a lovely week!

Peace, Love, & Veggies :)

Baked Polenta with Spicy Vegan Ragu

Holy cow, it's been a busy week!  Between packing my classroom into boxes, finalizing end-of-the-year paperwork, lesson plans, report cards, oh, and teaching all day- I'm ready for a looong nap!  I had to forego my weekly trip to the market this past weekend because I needed some extra time to pack up my classroom.  I was lucky enough that my husband feels bad for me and came to help.  He got a free Starbucks out of it so that makes it all better!


These past few days, I've been finding myself coming home (exhausted to the max) changing straight into my pajamas and getting straight to the couch.  I have been making some time to read the Fifty Shades of Grey series!  Oh-my-wow!!!  Have any of you been reading these books???!?!??  


Anywho, I'm not in a uber talkative mood, so I will just leave you with tonight's recipe...

Baked Polenta with Spicy Vegan Ragu

Serve as an appetizer, side dish, or even the centerpiece of your meal!

Ingredients


-1 tube prepared organic polenta, sliced into 1/2 inch pieces
-1 can organic fire roasted tomatoes with diced green chiles
-1/4-1/2 of a red onion think sliced then chopped
-3 cloves garlic, minced
-1 vegan italian sausage, chopped into small pieces
-1T cooking wine
-Spices such as: oregano, thyme, parsley, basil
-1T EVOO
-S&P

Method

Preheat oven to 350 degrees.

Line a baking sheet with aluminum foil & spray with cooking spray.

Place the sliced polenta on the baking sheet & sprinkle lightly with S&P.

Bake in the oven for 20-25 minutes.

While the polenta is baking, prepare the sauce.

Heat a pan over medium-high heat & line with 1T evoo.

Sautee onion & garlic until fragrant,

Add diced vegan sausage & cook until lightly browned.  

Deglaze the pan with cooking wine, being sure to scrape up the bits from the bottom of the pan.

Add the can of tomatoes & season with spices as you choose.

Let simmer for 10 minutes.

Remove the polenta from the oven and place on a plate.

Spoon sauce over the warm polenta and serve.

I made this one up as I went.  I have only used polenta a handful of times, but I really enjoy baking it.  It will be lightly crispy on the outside and creamy in the middle.  Yum, yum, yum!

8 more days of school... I THINK I CAN, I THINK I CAN...

Peace, Love, & Veggies

Kindergarten makes you lose your MIND!

Happy Monday my fellow readers!  I just want to say that I hope you all had a better start to your day than I did.  Today I managed, yet AGAIN, to wear two different shoes to work.  One of my 5 year old students was the first to notice my mistake this time.  And yes, you heard me.  I've done this before...

The evidence: 

Today:  5.7.12

Back in October

 

So as you can see, I REALLY do hope your day started better than mine!

The school year is winding down and there's a lot do be done at my school.  Our campus is being demolished on the last day of school for our remodel and all of us teachers have to have EVERYTHING boxed up and labeled on the last day of school.  To make matters worse, we have kids on the last day until 11:15 and we as teachers must be packed and out by 1:00.  Needless to say, I'm a bit overwhelmed with end of the year procedures, packing, and still trying to teach until the last day.  I don't know how we're all going to do it but I know somehow it will work out.

Because I've been so busy, this blog has become one big slack fest.  I swear I'm still cooking and eating of course  :)  Today I will leave you with some pictures of the food I've made recently, food I've eaten out, a beautiful plant I picked up at the Farmer's , a recipe for my grilled vegetable salad with Israeli Couscous.  

 I made this last week sometime and I only vaguely remember what it was but I do remember I LOVED it!  It was pretty much curried garbanzo beans with red lentils over top of some salted and steamed kale and asparagus.  Very healthy and very filling!

Mmm... this was soooo good!  It was basically a sweet and sour stir-fry on top of quinoa.  I added tofu, sweet potatoes, kale, asparagus, zucchini, onions, carrots, and garlic.

Please excuse the fact that this breakfast quesadilla has a bite taken out of it!  I had this AMAZING vegan breakfast quesadilla from an awesome place called The Pomegranate Cafe down in Ahwatukee, AZ.  It was filled with potatoes, tofu scramble, vegan cheese and soyrizo.  I was nervous about the vegan cheese but it was out-of-this-world!  I love this restaurant, and don't mind driving 45 minutes to get there.  Totally worth it!

Bought this beauty at the Roadrunner Park Farmers Market this past Saturday.  There's this guy there every week who sells awesome plants for super cheap!  To date, I've bought a large basil plant that I've managed to keep alive since September, a Yellow Pear Heirloom Tomato plant which I've already eaten may tomatoes from, a great indoor plant that I don't know the name of, and now this!  I've never spent more than $7 on any of his plants.  Amazingness!

 

 

So enough of all that!

 

Today I made a yummy dinner that I'm calling Grilled Vegetable Salad with Israeli Couscous.  I was inspired by Pinterest, and used some of the ideas from the recipe and made it my own by using veggies I already had in the house.

Ingredients

For the vegetable marinade

• 1/4 cup Balsamic Vinegar
• 3/4 cup EVOO
• 2 cloves minced Garlic
• 1 tsp.Dijon Mustard 
• Season with S&P

Use whichever vegetable you'd like!  I used:

• 1 small green zuchinni
• 1 large carrot, peeled
• 5 mini eggplants
• 4 medium sized roasted beets (they were already roasted and peeled in my fridge from the weekend.
• 6 small brussels sprouts, halved 
• 1/4 c. fresh basil, chopped
• 1 cup Israeli Couscous + 1/14 c. H20.  I recommend using veggie stock or a veggie bouillon cube instead for added flavor.
• 1T EVOO

Method:

-Prepare vegetables.  Keep them a larger size so grilling is made easier. 
-Make the marinade by mixing all the ingredients in a large bowl minus the EVOO.  Once mixed, slowly add the EVOO slowly, whisking to blend.
-Add the veggies to the bowl and let soak for about 15-20 minutes.
-Preheat grill
-Grill veggies, turning often so not to burn.  Add things that take longer to cook first (carrots, brussels sprouts).
-While veggies are grilling prepare the couscous.  Add 1T to a heated pot.  Add the couscous and toast until lightly brown.  Add the water or broth and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.
-Remove veggies from grill and chop into bite-sized pieces.  Add to a large vowl.
Spoon prepared couscous into the bowl with the vegetables.  Taste.  Pour some leftover marinade over the top for added flavor.

Mmmmmmm.....

 

Here's to Tuesday.  And to hoping I can wear a matching pair of shoes tomorrow!

Peace, Love, & Veggies

A Week in Food

I've spent this beautiful week cooking, cleaning, teaching, and spending time with wonderful friends!  I finally feel like I am back on track after my Vegas trip last weekend!  Dang, you NEED a vacay after Vegas... that's for sure!  I just finished up writing a guest post for my friend's blog Pepperoni Is Not a Vegetable about converting my favorite childhood comfort food into vegetarian friendly masterpieces :)  I'll let you know when it's up!

Yesterday I hit up my favorite Farmer's Market here in Phoenix on Saturday to see what I could find.  I was happy to see that they still have beets in season and I was incredibly happy to find asparagus overflowing everywhere!  SCORE!  But what made me the most happy was buying this BEAUTIFUL  Yellow Pear Heirloom Tomato plant for a whopping 8 bucks!  Go ME!

Friday Night, my husband and I were both feeling lazy.  We scrapped our plans to go the the drive-in for the comforts of our couch and take-and-bake pizza.  He bought a plain cheese pizza, so I spiced it up a bit.  He had pepperoni and mushrooms.  I had sliced tomatoes, garlic, fresh basil from my plant, and mushrooms.  Not bad, not bad at all!

Earlier this week, I found Seitan at Sunflower Market.  I was excited because I can never seem to find it when I shop at Sprouts.  I have been told that Seitan is an excellent meat "replacer".  All it is is wheat gluten, not suitable for people with gluten intolerances.  I decided to whip up a stir-fry with onions, broccoli, shitake mushrooms, baby corn, red pepper, carrots, and kale over top of buckwheat noodles.    The Seitan wasn't bad, but I also wasn't a total fan.  I think it will take me time to get used to, just as tofu did.  I can't get enough of that stuff!

Then for breakfast this morning, I used some of my finds from the farmers market.  I was exhausted from cleaning my house this morning and this breakfast was delicious and flavorful.

Ingredients

1 handful pressed and cubed extra firm tofu

Another handful cubed zucchini

1 small red potato, softened in the microwave for 1 minute then cubed

Chopped yellow onion

2 cloves garlic, minced

1/2 cup prepared black beans

Kale, chopped

Fresh parsley, chopped

A sprinkling of crushed red pepper flakes, and of course s&p

Coconut oil for sauteing

Green tabasco for a finish

Start by sautéing the tofu and onions with some coconut oil.  Add the potato, garlic, and zucchini until softened.  Next, add the kale, parsley, black beans, and red pepper flakes.  Finish with the green tabasco and ENJOY! 

Mmmmmm... I LOVE breakfasts like these!!!

Here's to a great week ahead my fellow food lovers!

Peace, Love, & Veggies

Lighten Up!

Want something light, tasty, flavorful, and healthy to boot?  Then make this delicious grilled corn salad.  It would be a great side dish to an early summer meal, or as a meal on its own!  I decided to make this today to use the corn that has been being neglected in my refrigerator.

So here it is... Grilled Corn Summer Salad!

Ingredients:

4 ears, husked and cleaned grilled corn (I lightly brushed my with olive oil and seasoned with salt and pepper)

1/4-1/2 diced red onion

2 large carrots, peeled, drizzled with evoo, s&p and grilled (dice after grilling)

1 cup quartered mini heirloom or grape tomatoes

1 avocado, diced

1-2 cups spinach, chopped

Dressing:  

The juice of 1/2 a large lemon

1 1/2 T. red wine vinegar

1/4 cup EVOO

S&P.

Method (so easy):

Grill corn and carrots, being sure to turn and check often so not to burn.

Chop and prepare the remaining ingredients and place in a medium sized bowl.

Check your corn & carrots!

Make dressing.

Using a wide bowl, cut corn kernels from the cob and place with the rest of the salad.

Drizzle the dressing over the salad.

Serve warm or refrigerate.

Enjoy!

You will LOVE this salad!  It was amazing!

Peace, Love, & Veggies

Lentil & Rice Stew

I made this amazing dinner last weekend and I'm just getting around to posting it.... bad Lindsay!  This is a great one pot meal, especially on a chilly evening or after a long day.  I made it however, on a warm Phoenix evening and it still tasted wonderfully!

Lentil & Rice Stew


Ingredients


1C red lentils, rinsed
1/4C rice (I used a brown rice medley)
5C veggie broth or vegetable bouillon cubes dissolved in water
2C broccoli florets and stems, chopped
1 handful fresh green beans, chopped into 1 inch pieces
1/2C frozen or fresh peas
1 large carrot, peeled and diced
1C diced onion (red, yellow, or even leeks)
1/2C peeled and cubed eggplant
1 can fire roasted tomatoes
1 tsp. each- ground cumin, chili powder, garam masala.
2T Sour Cream (I used a vegan brand called Tofutti
S&P

Method


-Heat liquid in a dutch oven over medium high heat.  
Add lentils and rice and simmer for about 20 minutes.
-While the lentils and rice are cooking, prepare the vegetables.
-After the 20 minutes is up, add all the vegetables, tomatoes and spices (including some s&p) to the pot.
-Cover and simmer for another 10-15 minutes, or until the vegetables have softened.
-When cooked through, remove from heat and add your sour cream or your Tofutti if you're making a vegan version like me!
-Ladle Stew into bowls.  Garnish with some basil leaves.  Serve with some crusty bread!

Enjoy!

Let me just say, this stew turned out awesome!  My husband loved it as well which made me really happy!  You really can't help but feel great while you eat it.  Try it... you wont regret it!


Peace, Love, & Veggies

Breakfast for Dinner!

When it comes to breakfast, I'm a savory gal.  I quickly pass on pancakes, french toast, even cereal.  My taste buds crave salt so when it comes to making breakfast, I usually throw together some sort of grain and vegetable and top it on slice of whole grain toast.  When I entered my kitchen Sunday night to figure out something for dinner, I thought "Why not make some delicious breakfast food?"  So, I did!

I bought some fresh kale at the market on Sunday and quickly decided to use some of it up. I knew I wanted to top my creation with some egg, but decided to omit the yolk due to cholesterol reasons.

Here it is folks:

Sunday Night Breakfast for Dinner 

Ingredients

1 handful cleaned and chopped Kale

1/4 of a Red Onion, thinly sliced

1C Sweet Potato, peeled and cubed

1C Mushrooms, chopped

2 cloves Garlic, minced

1T Oil (I used coconut)

1 Egg (yolk discarded)

2 cups precooked Grains (I used Pearl Barley)

1/4C sliced Tomatoes (mine were mine heirloom)

2T Hummus (optional)

Method

-Precook your grain of choice or use some you already have on hand.

-Wrap diced sweet potatoes in a wet paper towel and soften in the microwave for quicker        cooking.

-Heat a skillet over medium high heat and add the oil to line the pan.

-Add all the vegetables minus the tomatoes.

-Cook until softened,

-Season with salt and pepper.

-Moved vegetables into the center of the pan and flatten into a circle.

-Crack the egg over top the vegetables and place a lid over the top.  

-Heat until the egg is cooked through.

-Spoon the grains onto a plate or bowl.

-Add vegetable/egg mixture over top of the grains.

-Layer the tomatoes on top of the egg.

-Add hummus on the side.

Enjoy!

Now talk about a colorful, delicious, healthy and filling Breakfast for Dinner!

Peace, Love, & Veggies!