Posted on
June 13, 2025 by
The VRG Weblog Editor
photograph from www.herbivoracious.com
by Reed Mangels, PhD, RD
There have been six hungry vegans making an attempt to resolve on dinner. The primary individual disliked mushrooms. The second abhorred black olives. The third adopted a strict gluten-free weight loss plan and averted onions and garlic. The fourth didn’t really feel like consuming dried beans. The fifth and sixth didn’t have sturdy emotions so long as it didn’t take too lengthy to make dinner. We didn’t have time to go to the shop, so we determined to make use of what was available.
Polenta with a number of toppings labored for everybody! Ready just by following the bundle directions (boil salted water, whisk in polenta, cut back warmth, prepare dinner stirring sometimes), the polenta was fast, gluten-free, filling, and was appropriate with a number of sauces. We made one sauce with canned, diced tomatoes, chopped onions, garlic, frozen pepper strips, olive oil, dietary yeast, and seasonings. The second sauce additionally featured canned, diced tomatoes together with frozen chopped spinach, sliced kalamata olives, and sautéed mushrooms. Whereas the sauces and polenta cooked, we roasted chickpeas which had been tossed with olive oil, dietary yeast, and salt. In about half an hour, dinner was on the desk and everybody might eat fortunately.
