Over the years with no one home but two, most of my friends have quit cooking dinner opting for takeout or restaurants. That works for me every now and then, but I still enjoy preparing the evening meal because there are so many things to try. That makes the hubby very happy as he’d rather eat at home any day!
Another friend and her hubby are the same, so every week or so we share a meal. They are not meat eaters which at first made meal planning a challenge, but it has gotten easier and done creatively, those meatless meals are downright tasty.
For ideas, I go no farther than these two cookbooks loaded with recipes to suit any palate. There’s no chance I’ll ever get through the two!
The last dish tried was a mushroom/asparagus/cannellini bean combo that was so tasty not a bite survived. Of course, meat lovers could add chicken or pork to go with it, but when something is as good as this it’s really not necessary. Enough said, I’ll share the recipe!
Polenta with Asparagus, Mushrooms & Cannellini Beans
1 1/2 c. vegetable stock
1 1/2 pounds mixed mushrooms, thickly sliced
2 T. olive oil
1 bunch green onions, including as inch or so of green, thinly sliced
1 garlic clove, minced
15 oz. can cannellini beans
1 brunch of asparagus, steamed or roasted
1/2 c. Parmesan (serve on the side for a vegan friend, otherwise add it to the cooked polenta)
1 T. butter (can be left out)
chopped basil, parsley, chives or marjoram for garnish
Make the polenta using a packaged mix or yellow cornmeal cooked with water over a double boiler. While it is cooking, do the chopping and mincing required to prepare the sauce.
Heat olive oil in a large saute pan. Add the mushrooms, season with sea salt and pepper and saute for about 5 minutes over medium heat. (It may be necessary to do the mushrooms in 2 batches depending on the size of your pan.) Add most of the scallions and garlic and cook for another minute. Then pour in the stock and add the beans. Simmer until the mushrooms are tender, about 10 minutes.
When ready to serve, add the butter and the remaining scallions to the mushrooms. Spoon 1/2-3/4 c. of polenta into the center of a plate. Arrange asparagus around it and spoon the sauce over the polenta. Garnish with chopped herbs.
What I like about this recipe is that it’s pretty easy to fix and all you really need to go with it is a hearty, crusty bread to use for soaking up the liquid. Don’t be surprised when appreciative moans accompany this dish!
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18 thoughts on “Vegetarian Delight”
For people living in most parts of the world, vegetarian food always means bland and uninteresting food. Out here in India, Which has a large number vegetarians it’s not the case. Many western people love Indian vegetarian food because we use lot’s of spices. You should try it someday.
I’m crazy for Indian food and eating it as fixed in India was one of the best things about visiting last fall.
That looks delicious!!
That sounds delicious without meat! Looks great on a plate!
With so many good vegetarian dishes, we’ve cut way back on meat.
That dish looks simply delicious, Linda. But I have no idea what cannoli is. I’m sure I have eaten it before, but just can’t remember where. I’m going to buy Leon a vegetarian cookbook for his birthday! (Great photos)!
Cannoli is an Italian pastry which would be great after the meal in which one of the ingredients is cannellini beans. (:
Thanks, Linda. Italian pastry?…sounds wonderful.
I make something very similar with grits, one of my favorites! I’ll have to try it with polenta, thanks
Yes to grits which are very similar to polenta.
Linda, this dish looks amazing. My hubby loves polenta, so this is a must try for me. Thank you for sharing.
I don’t think Butch would be disappointed,