I typically start eating mostly vegan around October when the winter squash, winter leafy greens and dried beans are plenty at the farmers market. By January I am a little bit in a rut feeling I ate the same-old all over again and check my vegan cook book library for inspiration to bring about new combinations and new flavor directions (indian? asian? provence?) Today, I went back to my own food from last year around this time and it looks like it is time to bring polenta, mushroom and farrotto back….
- Vegan Polenta with Kale and Mushroom
- Vegan Polenta with Porcini
- Farrotto with Mushroom
- Super creamy Vegan Polenta