Category: Veggies

Polenta with Spinach, Beets and Mushrooms

Ingredients

  • 2 cups water
  • 2 cups vegetable low sodium vegetable broth
  • 1 teaspoon fine salt
  • 1 cup cornmeal
  • 2 tbsp.  plant-based butter
  • 2 tbsp. olive oil
  • 2 cloves garlic, chopped
  • 1 cup chopped mushrooms
  • 1 cup chopped cooked beets
  • 1 cup fresh spinach

Polenta

  1. Bring water and salt to a boil in a large saucepan; pour cornmeal slowly into boiling water, whisking constantly until there are no lumps.
  2. Reduce heat to low and simmer, whisking often, until cornmeal starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
  3. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts.

Garlic, Mushrooms, Spinach and Beets

  1. Saute mushrooms and garlic in 1 tbsp. olive oil for five minutes.
  2. Add cooked beets and fresh spinach.
  3. Stir until spinach is slightly wilted.
  4. Spoon polenta unto dish and top with vegetables.

Nutrition Facts (Per 2-Cup Serving)

  • Calories: ~380-400 kcal
  • Total Fat: ~15g
    • Saturated Fat: ~3-5g
  • Carbohydrates: ~55-58g
    • Fiber: ~5-7g
    • Sugars: ~3-5g
  • Protein: ~6-8g
  • Sodium: ~1,800 mg
  • Cholesterol: 0 mg

Barbara’s Stuffing with Lentils

Ingredients

  • 1 cup dry lentils
  • 1/8 tsp. cumin
  • 1/8 tsp. garlic powder
  • 1 12 oz. package of Herb Stuffing Mix,
  • 1 1/2 cups of chopped celery
  • 1 cup of chopped yellow onion
  • 4 cups Aldi’s Simply Nature Vegetable Broth
  • 1 cup water
  • 3 Tbsp. Smart Balance Low Sodium Buttery Spread or Aldi’s Countryside Creamery Homestyle Spread

Steps

  1. Rinse lentils and drain.
  2. Place lentils in large pot and cover with water about 2 inches above lentils.
  3. Bring lentils to boil. Reduce heat, cover and simmer for 25 minutes or until tender. Add 1 cup vegetable broth during cooking time.
  4. Heat butter in large pot and add celery and onion. Cook for about 10 minutes until celery is tender.
  5. Add 2 cups broth and 1 cup water to celery and onions and bring to boil. Remove from heat, add stuffing and stir loosely until combined. Cover and let sit for 5 minutes. Fluff with fork and serve with lentils on the side.

Nutrition Facts
Serving size: 2 cups
Servings: 6
Calories 506
Total Fat 6.5g
Cholesterol 0mg
Sodium 891 mg
Total Carbohydrate 86g
Total Sugars 6.8g
Protein 22.6g

To lower sodium content, substitute broth for another cup of water.

Air-Fried Zucchini

Ingredients

  • 1 zucchini, chopped
  • 1/2 tsp. olive oil
  • 1/4 tsp. salt
  • 1/2 tsp. garlic powder

Steps

  1. Add all ingredients in a bowl and stir zucchini until well coated.
  2. Add zucchini to air fryer and cook for 13 minutes.
Nutrition Facts
Serving size: 1 cup
Servings: 2
Calories 28
Total Fat 1.4 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 301 mg
Total Carbohydrate 3.8 g
Total Sugars 1.9 g
Protein 1.3 g

No Oil Oven Roasted Potatoes

Ingredients

  • 6 potatoes
  • salt & pepper to taste

Steps

  1. Place the whole potatoes in a large pot, cover with water, and boil for 5 minutes or until just tender enough to pierce with a fork. Drain the potatoes, cut into 1″ pieces, and spread them evenly on a baking sheet lined with parchment paper.
  2. Sprinkle the potatoes with salt and pepper. Bake at 450 degrees on middle rack for 30-40 minutes or until the potatoes start to get bubbly and brown.

Optional toppings: paprika, dried basil or rosemary.

Adapted from “Shane and Simple”.

Green Beans Almondine

Ingredients

  • 3/4th cup of water
  • A 12 ounce bag of frozen green beans
  • 1/4 cup chopped almonds
  • 1 1/2 tablespoons of vegan butter
  • juice of 1/2 lemon
  • 1/2 teaspoon of coarse salt

Steps

  1. Bring water to a boil in a large skillet. Add the green beans. Cover and cook on medium heat for 4 minutes until beans are crisp and tender. Drain beans and set aside.
  2. Chop almonds in a food processor.
  3. Melt butter in same skillet, add almonds, and saute them for a few minutes until they start to brown.
  4. Put the green beans back in the skillet and toss to coat them with the buttery almonds.
  5. Turn off heat and drizzle lemon over beans.
  6. Season with coarse salt.

Adapted from “The Wicked Noodle.”

Pan Roasted Corn

Ingredients

  • 1 tablespoon canola oil
  •  2 pkg. (16 oz each) frozen whole kernel corn
  • 1/2 teaspoon chili powder
  •  1/4 teaspoon salt
  •  1/8 teaspoon ground black pepper 
  • 1/8 teaspoon turmeric

Steps

  1.  Heat oil in large nonstick skillet over medium-high heat.
  2.  Add corn and cook about 12 minutes or until  corn starts to brown, stirring occasionally. 
  3. Stir in chili powder, salt, pepper and turmeric.

Optional: add 2 tablespoons of chopped jalapeño to oil, add chopped cilantro and lime juice before serving.