From start to finish, this is the easiest plant-based meal -- 15 minutes, max, including prep and cooking time. With very few ingredients, it's easy for anyone to prepare and is made in only one pot. And it's deliciously satisfying.
I put this meal together in my little hotel room kitchenette in Tampa last week. With just salt and pepper in the cabinet, I realized this recipe also would be a good way to prove you don't have to make a major investment in supplies to make many dishes.
My husband Tom used to make this dish a lot when our kids were little, using sliced pre-made polenta in the tube, sliced onions and mushrooms. Sometimes we'd garnish it with pine nuts or slivered almonds.
I decided to add beans instead of nuts this time, as I could hear the critics saying, "where's the protein?" The truth is that we don't need protein at every meal (and nuts do contain protein), but I wanted to give the dish a little more substance.
Because of the lack of oil and spices in my "Mother Hubbard" kitchen, I decided to get a jar of my favorite salsa, Drew's Organic Lime Chipotle, to add some flavor. (This can be an optional ingredient if you follow a macrobiotic diet.)
I also bought some fresh collard greens and figured they easily could be cut and added in. The only fresh mushrooms I could find where I was shopping were shitake, which I think worked just as well as the Portobello mushrooms I typically use.
I decided this would be a no-oil recipe simply because I was traveling and couldn't carry the extra oil home easily. Besides, I think it's good to have some water-sautéed dishes for variety (and some schools of thought believe in all oil-free meals). For the record, I, personally, do use good-quality oils in cooking, but only in small amounts, and I also eat oil-free meals, which are equally delicious.
I often cook on one leg and crutches, so I appreciate easy recipes. And this one fits the bill. I had this for dinner, and again the next day for lunch.
1. In a good-sized skillet, sauté onion in 1/8 cup water on high heat for 1-2 minutes.
2. Add sliced mushrooms and collards (or spinach). Sauté 3 more minutes.
3. Add black beans and liquid. Heat another 3-4 minutes. Stir.
4. Layer sliced polenta on top of the other ingredients. Cover and steam for 5 more minutes on medium-high heat.
To serve, top 2-3 pieces of polenta with the black beans and vegetables. Spoon 1-2 tablespoons of the salsa on top, if desired. Serves 4-6.
Tip: The hardest part (not really that hard!) of this quick recipe is slicing the onion. I recently bought a 3-cup food processor that makes dicing an onion a breeze! Because of the size, it's easy to hand-wash and fits easily in the dishwasher, too.
So, what do you think? Is this a meal you'd try if just starting out with healthy plant-based meals? If you're a seasoned cook and want a quick, go-to recipe, would you consider adding this one to your repertoire? What are your own favorite quick meals? I'd love hearing from you in my comments section below.
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I made a terrific polenta dish for guests over the weekend and every except a cute 10 year old loved it. I made pasta for her with the sauce and kale on the side. This child loves kale! Seconds went around and it was good though rich and filling.
Funny and great that the 10 year old loves kale. I always love it when I get kids over that will eat veggies, especially kale!
Tell me what you did with your polenta?
With the polenta, an almost 2 inch base, I added a hefty thick layer of porcini mushrooms, then steamed kale and over all I poured a thick tomato sauce made with onions, lots of garlic, fresh basil, thyme and oregano, a can of diced tomatoes and some dried tomatoes. The sauce made the dish very rich and filling but ever so delicious. I've been enjoying the left overs. With a glass of pinot noir and a salad I'm in heaven on earth!
Carly ate loads of raw carrots and even grated some on the salad. She's a good little eater but has several sweet teeth.
Fun to find another "hotel" cook. Yes, that's exactly what I do too, get off my flight, pick up the rental car, head to (usually Whole Foods Market) get a few groceries and sometimes already prepared plant-based take-out and head for the hotel.
I would imagine that it IS very important if you have two diabetics! I started doing this 13 years ago when I was diagnosed with invasive breast cancer. The food became very important and eating "on the road" was no longer something I wanted to do.
And you're right about coming home from vacation and not feeling gross. I feel just as great when I return as when I leave. I will keep them coming. Thanks for your comment, Lil.
http://www.huffingtonpost.com/meg-wolff/chickpeas-one-pot-meal_b_991100.html
Do you have any go-to recipes that you like?