FoodFash

Adventure Begins in the Kitchen

Mexican Polenta Casserole

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Weekends are for baking, Mondays are for veggies.  I had to remind myself of this constantly tonight to resist the urge to reclaim the pie I left with the boys on Saturday.

I distracted myself by heading to the market and loading up on lots of produce to vegify an already vegiful dish.

FoodFash Mexican Polenta Casserole (yields 8 servings)

Adapted from this Eating Well recipe

2 tablespoons olive oil

1 large yellow onion, chopped

2 poblano peppers, chopped

1 zucchini, shredded

2 tomatoes, chopped

1 can of black beans, drained and rinsed

2 cups of frozen chopped spinach

2 teaspoons cumin

1 teaspoon salt

1 pound ready made polenta

1-1/2  cups enchilada sauce

top with Greek yogurt, sour cream, or non-dairy sour cream

Preheat oven to 400 degrees.  In a large pan, heat olive oil over medium heat.  Add onions and poblano peppers and cook for about 5 minutes, stirring occasionally.  Add shredded zucchini, tomatoes, beans, spinach, cumin, and salt.  Let cook over medium heat for another 5 minutes.  Slice polenta into 1/4″ thick slices (you’ll need about 24 slices).  Layer the bottom of 8×11-ish pan with 1/3 of the polenta slices.  Top with half of the veggies and 1/2 cup of enchilada sauce and repeat.  Top the casserole with the last 1/2 of the polenta slices and 1/2 cup of enchilada sauce.  Bake for 30 minutes.  Let sit for 10 minutes before serving.

I’d be lying if I said it didn’t take me a second to adjust my palate to eating a mostly dairy free meal again.  But by the time I was a few bites in (and I forgot about this weekend’s peanut butter pie and cheesy Mexican feasts) I began to appreciate my meal.  It reminded me of a hearty, polenta topped, stew – a perfect dinner for a thunderstormy eve!

Smashed Squash

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I can’t tell you enough about my thoughts on white potatoes and how they, unless completely masked by butter, garlic, and milk, are a total waste of time.  Years ago, mashed cauliflower came into the picture as a low-cal alternative.  It dawned on people that an otherwise tasteless veggie can be whipped into oblivion with creamy goodness and will taste good.  Genius, right?

My question is…  Why hasn’t the obsession been with flavorful root veggies that need minimal “fats” to get them to a tasty place?  Tonight I used severely out of season butternut squash.  But why not beets, rutabaga, or one of the gazillion other varieties of squash out there?  Maybe I’m getting crazy here.  Or… maybe I’m not.

FoodFash Smashed Squash (yields 4 servings)

1 butternut squash, cubed

1/2 cup unsweetened coconut milk

2 tablespoons Earth Balance (or butter)

garlic salt & pepper to taste

2 tablespoons chopped fresh basil

Preheat oven to 400 degrees.  Place squash cubes on a greased cookie sheet, lightly spray with olive oil cooking spray, and sprinkle with salt and pepper.  Bake for 30 minutes.  In a mixing bowl, add squash, coconut oil, and Earth Balance.  Use a stand or electric mixer and mix on medium until all of the ingredients are blended.  Mix on high for a couple minutes until the squash looks whipped.   Add garlic salt to taste and then stir in the fresh basil.

After sampling my first bite, I had one of those this-dish-could-totally-be-served-at-my-favorite-restaurant smiles.  I dug everything about it.  Dairy free, slightly sweet, savory but light, and fresh.  Scooch on over white potatoes, smashed squash is where it’s at!

I’ve Missed You

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Due to my recent obsession with cooking all things seafood, my kitchen and I have completely neglected tofu.  Who would have ever though fish would trump veg in the convenience department?  But even though that’s totally the case, I’ve been missing that little, white block of curd.

I forgot to press the tofu the night before, but pressing for an hour proved to be enough time.  I sliced the block in half and then made larger chunks than usual in an honest attempt to recreate yet another Whole Foods salad bar favorite.

Parchment paper.  Olive oil spray.  400 degree oven for 25 minutes on each side.  Perfection.

Soak up any excess grease with a paper towel, coat with some sawce, and put it in the fridge for tomorrow’s lunch.  I topped leftover garlicky kale with this tahini and white balsamic covered tofu and let me just tell ya, it was like going to the Whole Foods salad bar minus the gynorm line or expense.