plant-based

Mushroom Ragu with Polenta

karenwpullen Main Dishes, Recipes, Soups and Stews , , , ,

Elegant and hearty.

Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Mushroom Stew over Polenta

Course: Main Course
Cuisine: American, Vegan
Servings: 0

Ingredients

  • 1 onion diced
  • 4 cloves garlic minced
  • ¼ cup white wine or the juice of a lemon
  • 1 tablespoon tomato paste
  • 1 tablespoon sage chopped (or 1 teaspoon dry)
  • 1 tablespoon thyme or 1 teaspoon dry
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • 1 pound mushrooms sliced
  • 2 teaspoons soy sauce
  • 1 cup vegetable broth
  • 1 tablespoon corn starch dissolved in 2 Tbs water
  • 2 tablespoons parsley chopped, for garnish

Polenta

  • 1 cup corn meal medium or fine
  • 1 teaspoon salt
  • 4 cups water

Instructions

Polenta

  • Whisk the corn meal and salt into cold water. Bring to a boil, stirring. It will thicken.
  • Cook over low heat about 20 minutes, stirring every 4-5 minutes. Add 1/2 to 1 cup more water if it gets too thick.

Mushroom Stew

  • Sauté the onion for a couple minutes, adding a bit of water if it sticks.
  • Add the garlic, and cook another minute.
  • Add the wine and let it cook away.
  • Add the tomato paste, herbs, and mushrooms. Sauté a few minutes, then add the vegetable broth and soy sauce.
  • Cook over low heat for 2-3 minutes. Dissolve the cornstarch in two tablespoons of water and whisk it into the stew. Stir and cook 2-3 minutes until the stew thickens.
  • Dish out a cup of polenta into an individual plate, and spoon the mushroom stew over it. Sprinkle with chopped parsley.

Black Bean Sweet Potato Quesadillas

karenwpullen Recipes, Sandwiches, Snacks, Dips, and Smoothies , , , ,
Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Black Bean Sweet Potato Quesadillas

Course: Appetizer, Main Course, Snack
Cuisine: American, Mexican
Servings: 6 tortillas

Ingredients

  • 1 can black beans about 1 ½ cups, drained
  • 1 large sweet potato peeled
  • 1 cup plant-based queso sauce
  • 1 teaspoon cumin
  • 1 ½ teaspoon chili powder
  • ¾ teaspoon salt
  • 6 tortillas whole grain

Instructions

  • Spiralize or dice the sweet potato.
  • Put the sweet potato in a sauté pan with the chili powder, cumin, and salt. Cook, adding a bit of water or broth if it starts to stick, until it is soft — about 8 to 10 minutes.
  • To make one quesadilla: Place a tortilla in a 10-inch warmed pan. Drizzle queso on the tortilla. To one half of the tortilla, add 1/6 of the sweet potato and 1/6 of the black beans.
  • Fold the other half of the tortilla over. Toast one side at a time.

Notes

I recommend my cheezy queso sauce with this recipe.

Cheezy Queso Sauce

karenwpullen Recipes, Sauces and dressings, Snacks, Dips, and Smoothies , , , ,

This is such a great sauce! It goes on anything Mexican like tacos, nachos, chips. Put some on a baked potato or other vegetables, or over pasta.

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Best “Cheezy” Queso Sauce

Course: Sauces and dressings, Side Dish, Snack
Cuisine: American, Mexican, Vegan
Servings: 12

Equipment

  • blender

Ingredients

  • 1 large potato peeled and diced
  • 1 carrot chopped
  • 1/2 onion chopped
  • 1 cup vegetable broth
  • 1/2 cup cashews soaked in hot water 20 minutes, drained
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne

Instructions

  • Boil the potato, carrot, and onion in the vegetable broth until soft, about 8 minutes
  • Add the rest of the ingredients to a blender, along with the vegetables, and blend until smooth.

Notes

Makes about two cups; can be frozen.
This thick and creamy sauce is perfect for any Mexican-style food like tacos, quesadillas, nachos. It makes an excellent dip for chips. Add it to a baked potato or pasta dish.