Tasty Polenta with Pimento Cheese Topping!

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Polenta in any form is super savory. Corn lends itself to seasonings so well, and is so flavorful
that you can almost never go wrong with it! This is a particularly tasty dish, which will easily stick to your ribs!
Prepare Polenta
you will need:
4 cups of water
1 cup medium-grain yellow Polenta
1 cup frozen corn, thawed
1/2 cup tofu, drained, chopped (this is to make the polenta more creamy)
Salt to taste
1 Tbsp. chopped onion
1/2 tsp. garlic powder
1 Tbsp. Anaheim peppers, seeded and chopped

Put in the blender the frozen corn with the tofu, the onion, the peppers, and a very little amount of water and process till creamy. Bring water to a boil, add the mixture of frozen corn and the salt to taste, add the Polenta in a slow, steady stream and with a wooden spoon, begin to stir it quickly until fully incorporated. Continue to cook it and stir it, for between 20 and 40 minutes, until it gets thick and it doesn't adhere to the sides of the pot.
Serve in individual portions and cover with the sauce, topping with the pimento cheese.

Tomato sauce
Prepare your favorite spaghetti-style tomato sauce and keep it warm on the back burner.

If you don't know how to prepare Pimento Cheese (a vegan cheese substitute), here's one of the recipes for it we make at home:

Vegan Pimento Cheese

1/2 cup red bell pepper, boiled for 10 minutes to sweeten it up
1 cup cooked millet
2 heaping spoons of cornstarch or arrowroot powder
1cup boiling water
1 teaspoon onion powder
1/2 tsp. sweet paprika powder
1/4 tsp. garlic powder
Salt to taste
1 Tbsp. olive oil
1/2 cup tablespoon raw cashews

Put pimento, cashews, millet and cornstarch or arrowroot in blender, process till smooth.
Put in a saucepot, add all the other ingredients and cook on a low heat until it thickens.
Serve your polenta with a generous dollop of Pimento cheese on top. Add the tomato sauce on top of the Pimento cheese and serve!

Add a green salad and something simple for dessert and you're set.

You can add a sprinkle of vegan Parmesan cheese on top of the Pimento cheese and the tomato sauce.

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Breaded Zucchini Fritters

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These are really tasty and they go well as a side dish with just about anything! Real finger lickers!

2 large zucchini

1/4 cup sliced almonds
1/2 block tofu, drained
1/2 cup whole wheat flour
2 Tablespoons cornstarch
1/2 tsp. garlic powder
1 1/2 tsp. onion powder
Salt to taste
1/4 cup sesame seeds
1 Tbsp. sweet paprika powder

The batter must be thick but not so stiff that it would be a dough. In a bowl, mix all the ingredients for the batter.

Wash zucchini and cut them lengthwise, then in smaller pieces.

Heat up a skillet that has been barely "painted" with olive oil. Drop the
zucchini pieces into the batter, and then scoop them with a cooking spoon
and drop them into the hot skillet. Once one side has solidified, flip to
the other. Cook till golden brown.

Yield: Around 15, depending on the size of spoon you use.

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Tasty New Vegan Sausages

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These are really scrumptious, and are extremely versatile. Have them as a side dish with just about anything, from potatoes to rice! Chop them into your pasta sauce, mix them with veggies and roll them up into a burrito, add them to a pita sandwich, you name it!

2 cups whole wheat flour
1/2 loaf Italian bread
1/2 cup quick oats
1 medium-sized tomato
1/4 cup Do-Pep or gluten flour
1/4 cup sliced almonds
1 medium red onion + 1 Tbsp. onion powder
3 fresh mint leaves
1/2 coriander powder
1/2 cup chopped sweet red pimento
1/4 cup sweet green pimento, chopped
Salt to taste
1/2 tsp. garlic powder
2 Tbsp. sweet paprika powder
2 Tbsp. olive oil

Tear bread into small pieces and place in a medium bowl to soak with the quick oats in 3/4 cup water, until soft.

In a blender, process the almonds, the tomato, the onion, the red and green pimentos, the mint leaves with 1/2 cup water until smooth.
When the bread and oats are soft, add all the dried ingredients, incorporating well, then add the ingredients from the blender, mix well till you have a soft dough, neither too runny nor too stiff. If for some reason, your dough is too runny, add a little bit more flour. The dough must be a bit dense, yet not stiff. With your hands, pick pieces of the dough and roll on your palm, forming the sausages.

Heat a skillet that has been barely "painted" with olive oil. Cook the sausages until golden brown on all sides.

Yield: About 20, or depending on the size you make them.

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Tasty Squash, Potato and Almond Bake

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Butternut squash and potatoes deliciously seasoned and baked to savory perfection to make a delicious
side dish!
1 small Butternut squash, peeled
3 large potatoes, peeled
1/2 block tofu, drained
1/2 cup sliced almonds
2 Tbsp. cornstarch
1/2 cups plain soy milk
1 Tbsp. sweet paprika powder
Salt to taste
1 Tbsp. onion powder (1 tsp. if you are not an onion lover)
1 tsp. garlic powder (1/2 tsp. if you are not a garlic lover)
3 Tbsp. olive oil

Peel the potatoes and cut them lengthwise, then cut into chunks. Do the same with the Butternut squash.
Put the tofu int he blender with the milk, the cornstarch and half of the almonds. Process till smooth.
Oil a baking dish. Place the roote vegetable cubes in the baking dish, add the rest of the almonds.
Pour some of the tofu and almond cream over the squash and potato cubes, mix well, add the rest of the cream.
Bake at 400ยบ F for 1 hour.

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