Dinner Archives - Move more. Eat more.

A childhood staple when we would visit the grandparents and pick these wild mushrooms straight from the forest. Easy to veganize and tweak too. These mushrooms have a unique taste and they are in season right now.

Polenta
🌱2 cups polenta
🌱4 cups water (more water = a creamier polenta, but I like it dense myself)
🌱1 tsp salt

Add everything to a pot and cook on medium heat while stirring.
Once the water is absorbed and it starts to boil, lower the heat and put a lid on.
Cook for 10-15 minutes or longer. The longer you cook it, the denser it will get with a nice crispy layer on the bottom.

Sauce
🌱400g Chanterelle mushrooms
🌱500g Alpro plain soy yogurt, unsweetened
🌱5 big garlic cloves, chopped
🌱0.5 cup parsley, chopped
🌱0.5 tsp salt or more to taste

Add the mushrooms (whole or chopped), garlic and salt into a pot and sauté with a lid on until they soften and release liquid.
Add the yogurt and parsley and bring to a boil and … done.

The thick polenta, the creamy flavourful sauce and the unique mushrooms are all irresistible to me. I like this dish so much.

I find myself eating a lot of porridge like concoctions, like today’s dinner, because I’m runing low on time and it’s so easy to throw all the good stuff in the pot. It may not look pretty or appealing, but it is both delicious and nutritious.

If anyone is interested in the recipe, here it is. I’ll certainly come back to this post to make it again. It makes about 4 bowls.

Ingredients
🌱1 cup black beans
🌱1/4 cup grain berries
🌱1 head broccoli (~500g)
🌱500g white potatoes, peel included
🌱1 cup soy milk
🌱1 tbsp salt
🌱1 tbsp lovage powder
🌱1/4 tsp white pepper
🌱a handful of roasted walnuts

Soak the beans and grains overnight, then put them in a pressure cooker together with the chopped vegetables.
Add water until you reach 2 cm below everything and cook for 20 minutes.
After they’re done, dump half of the water, add the milk and seasonings and blend everything.
Decorate with the walnuts. Enjoy!