Lentil, Mustard Greens and Seitan Stew, Polenta and Basil Mayo, Grilled Romaine Salad with Roasted Beets

Dinner 3/28

Lentil, Mustard Greens and Seitan Stew

Polenta with Tomatoes and Basil Mayo

Grilled Romaine Salad with Roasted Beets

We've been picking up the outstanding mustard greens almost daily from Bill in Rootstown via Kent Natural Foods in Kent -- it's tough to pick a favorite between his mustard greens and chard, but we'll happily use both as long as they're in season ;)

The grilled romaine salad has become as ubiquitous as the lentil stew for quick weeknight or weekend meal. 15 minutes in the pressure cooker are all the lentils need which is plenty of time to grill the romaine, make the dressing and fry the seitan, onions and garlic. The beets were roasted in advance, so they only needed to be sliced and placed on top.



The polenta starts with 1 cup of fine cornmeal whisked into 3 cups of boiling water seasoned with 1 tbs. of salt. From there we turn down the heat to low and make it like risotto, adding an additional 3 cups of water, 1/2 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally we add 1 tbs. of soy margarine, 1 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 5 minutes, and check for seasoning.

Add the sliced and salted tomatoes, mix basil/vegenaise in any proportion you'd like and you're good to go...

Tags: lentil, mushrooms, mustard greens, chard, romaine, beets, polenta, tomatoes, basil, vegan, food, dinner, tofu666