OK so I think I have found the ultimate comfort food… Creamy, cheesy polenta. How have I not had this before? We are going away in a couple of weeks and so I am trying to use up stuff in my cupboards. I have had a bag of polenta at the back of my cupboard for a while, and I thought today would be a great day to make a savoury dish with it! I have always used it in cakes and so this was my first venture into savoury territory. It was a good venture!
Portobello mushrooms are actually one of my favourite things. Ever. They are so flavoursome and they make the perfect base for this recipe! I actually use three different mushrooms in this recipe. Some may call it overkill, I call it heaven. Before I became vegetarian I used to think of mushrooms as quite bland. I didn’t dislike them, but they weren’t my vegetable of choice. Now we always keep a massive punnet of mushrooms in our fridge at all times and our spice cupboard ALWAYS contains some form of dried mushrooms – normally porcini.
Everyone knows that I am a bit obsessed with millet. I really think that it is an under-used little grain! It is packed with vitamins and nutrients. It is also an alkalising food, meaning it really nourishes our body and can be digested really easily. Millet makes a great substitute for cous cous and rice, but I wanted to see what other recipes it will work well in. Continue reading “Roasted Stuffed Red Peppers”
Falafel are a Middle-Eastern snack made from chickpeas. They are normally fried and served in pitta bread, and man are they are delicious! They are absolutely perfect for this time of year, they taste great served with couscous or salad.