Lisa Karlan of Physicians Committee for Responsible Medicine shows us how to make a delicious Creamy Mushroom Polenta with Cruciferous Crunch Vegetables with Balsamic Glaze! Inspired by Julieanna Hever’s The Vegiterranean Diet #LunchBreakLIVE #JaneUnChained

Creamy Mushroom Polenta with Cruciferous Crunch Vegetables with Balsamic Glaze

INGREDIENTS (polenta and mushroom sauté)

  • 18 oz organic Polenta, pre-cooked roll
  • 1 small or 1/2 large onion, diced
  • 2 large shallots, finely minced
  • 1 cup organic vegetable broth
  • 12 oz white and crimini mushrooms, sliced

INGREDIENTS (for cashew cream sauce)

  • 1/2 c raw cashews
  • 3/4 c organic soy milk, unsweetened
  • juice from 1/2 large lemon
  • 2 1/2 Tbsp apple cider vinegar, (Braggs)
  • 1 1/2 Tbsp dijon mustard, (Tessemae’s All Natural)
  • 2 tsp organic raw dulse, (Maine Coast Sea Vegetables)
  • 2 dates, pitted (Sunnies Raw Roots)
  • 1 Tbsp nutritional yeast
  • 1/2 freshly ground black pepper

INGREDIENTS (for cruciferous crunch vegetables with balsamic glaze)

  • 8 oz cruciferous vegetables (kale, Brussel sprouts, broccoli, red cabbage & green cabbage) shredded
  • 1/2 c vegetable broth
  • 6 leaves organic sage, sliced
  • 4 oz sugar plum tomatoes, organic
  • 1/4 c balsamic glaze (Trader Joe’s) or balsamic reduction

DIRECTIONS (polenta and mushroom sauté) 

  1. Slice polenta roll into 1/3 inch slices
  2. Place on a cookie sheet lined with parchment paper and bake at 375 degrees F for 30 min (flip over at 15 min)
  3. Dice onion into 1/4 inch pieces
  4. Finely mince shallots
  5. Heat sauté pan on high. Then add 2 tsp of vegetable broth – if it sizzles then the pan is hot enough
  6. Add the onions and shallots.
  7. Sauté until onions are translucent using 2 – 3 Tbsp at at time, to de-glaze the pan and keep the onions and shallots from sticking
  8. Add the mushrooms to the sauté pan with  2 – 3 tablespoons vegetable broth and turn the heat down to medium and cook until mushrooms are tender

DIRECTIONS (for cashew cream sauce)

  1. Place cashews, soy milk, lemon juice, apple cider vinegar, dijon mustard, pulse, dates, nutritional yeast, black pepper
  2. Blend until creamy
  3. Gently fold the cashew cream sauce into the mushroom sauté and gently heat low until hot but not bubbling.

DIRECTIONS (for cruciferous crunch vegetables with balsamic glaze)

  1. Place vegetable broth into a sauté pan with shredded cruciferous vegetables and lightly steam until tender (about 5 min)
  2. Add the sage at the end and cook for 1 min

Place 3 polenta rounds on a plate and cover with creamy mushroom sauce. Then place the cruciferous vegetables next to the polenta and drizzle the balsamic glaze over the greens.