Day 39

Today's Menu

Creamy Polenta with Wild Mushrooms & Eggplant in a Brown "Butter" Sauce

For the Polenta

1 Cup Organic cornmeal

3 cup lite coconut milk

1 cup water

1 tsp. salt

Heat milk and water and salt and bring to a boil, add the cornmeal slowly beating vigorously with a wooden spoon until mixture pulls away from the side of the pot, pour into a serving dish and keep warm.

1 lb. Assorted wild mushrooms ( i used wild mushrooms, shiitake, and Oyster mushrooms)

1 large red onion, diced

1/2 green pepper, diced

3 cloves garlic, minced

1 medium eggplant, diced and roasted for 20 minutes

1/4 cup Vegan butter

2 Tbsp Tamari

2 Tbsp Agave syrup

1 cup water

2 tsp. sambal olek

salt and pepper to taste

Cook onions for several minutes, add green peppers and cook another 3 minutes or so, add garlic and mushrooms and cook until vegetables are soft, add roasted eggplant, then set aside.

heat vegan butter  and cook down till bubbly and a shade darker, add tamari and agave, sambal olek and salt and pepper to taste, add water and cook down until glaze consistency, adjust seasonings and water if necessary.