Super Easy Baked Polenta

I hate standing over a saucepan and constantly stirring polenta, just to have it burn, or (best case scenario) cake on. Baking it takes longer, but eliminates all that hands on work and lets you prepare your main dish while the polenta does it’s own thing. Substitute nutritional yeast with your favorite cheese for non-vegan version.

INGREDIENTS:

– 1 cup Polenta, Medium grind (Bob’s Red Mill whole grain corn meal is perfect, do NOT use finely ground polenta unless you want to eat glue)
– 1 cup Almond Milk (or other non-dairy milk)
– 3 cups Water or broth
– 1/2 teaspoon Salt
– 1/4 cup Nutritional Yeast

Combine all ingredients in a casserole dish.
Bake in pre-heated oven at 350 degrees for one hour. Stir half way through.

SERVINGS: 6
SOURCE: Veganized from Cooking Light

Thai Inspired Coconut Sticky Rice

INGREDIENTS:

– 1 teaspoon Coconut Butter
– 2 cloves Garlic, minced
– 1 tablespoon fresh ginger, grated
– 3 cups Coconut Milk
– 1 1/2 cups Black Rice, dry
– 1 dash Sea salt
– 20 g Coconut Flakes, unsweetened

METHOD:

1. Heat the oil in a large skillet over medium heat. Add garlic and ginger, cook until fragrant.

2. Stir in the coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low.
Cover and cook, stirring occasionally, until the rice is tender, about 1 hour. If more liquid is needed, add a small amount of water.

3. Transfer to a serving dish, sprinkle with the shredded coconut and serve.

SERVINGS: 6

211 calories per serving, 6 g fat, 36 g carbs, 3 g fiber, 2 g sugar, 5 g protein