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Majority of us are currently programmed to buy a generous piece of meat and then think of veggies as a garnish, sometimes an optional extra. Meats, dairy, processed foods, refined sugars and trans-fats are causing high levels of cholesterol, high blood pressure, they are carcinogens and trigger inflammation in our bodies. Unfortunately, those industries are massive and they want you to be programmed in this way.
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Only your decision to go plant-based for the next week will save half a dozen animal lives.
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Polenta with tomato avocado salad and seaweed
Many people think that prepping a healthy dinner is a tiresome thing to do after you just did over 8 hours at work. It should not be.
How about cooking your light carbs in less than 5 minutes, add just 2 veggies, 1 herb and a magic seaweed? Sounds easy!
I turn to polenta when it comes to carbs this time. It is gluten-free, fairly low in calories and will be very light to your stomach.
I like cooking it with a measure of cashew milk. Your polenta will be soft, lightly creamy and very filling without a heavy feeling.
You already know, I hope, my favourite veggie mix is tomato and avocado. This salad, or just a combination of flavours, brings freshness and an amazing vibrancy to any dish. Polenta will definitely be more interesting with it.
I have used a sea vegetable mix (Clearsping brand) to make a very colourful topping. It simply invites to eat this dish as it contains dark green, red and white pieces of seaweed.
Polenta with tomato avocado salad with seaweed
Prep
Cook
Total
Yield 2 portions
In general, this combination works really well as you get veggies, enough carbs from polenta and additional protein and fibre from seaweed.I also like it texture-wise, there is something utterly soft and satisfying about polenta and a fresh crunch from the veggies. Soft seaweed is not going to be that exciting, but next time you can also crush a few dried sprigs of seaweed and sprinkle on top of your dish.
Ingredients
To make 2 portions:
- 75 g polenta
- 1/2 cup (125 ml) cashew milk
- 1 large avocado
- 2 medium tomatoes (ripe and juice)
- 1 tsp chopped basil
- 75 g seaweed salad (already soaked in water; around 25-30 g dry weight)
- 1 tablespoon tamari (good quality soya sauce will be OK too)
- seasoning
Instructions
Boil 1/2 cup water or plant based milk (if you want it creamier).
Measure your polenta and start adding it to your boiling water (plant-based milk) very slowly so you don't get any lumps.
Cook on a very low for 5 minutes constantly stirring and adding liquid if required. It should not be dry at all.
Prepare your seaweed by soaking your seaweed salad for 10 minutes in cold water. When's done, just drain.
Chop your avocado and tomatoes (they should be of the best quality you can afford, experiment with different kinds of tomatoes).
Assemble your dish by making some sort of a small cake out of polenta on each plate. Add veggies on the side around it and top with seaweed. Sprinkle with chopped basil and dress with tamari. I use only tamari as it is quite moist, but you can add a dash of unrefined oil and a bit of apple cider vinegar if you want.
Notes
In general, this combination works really well as you get veggies, enough carbs from polenta and additional protein and fibre from seaweed.Just check if you also like it texture-wise, there is something utterly soft and satisfying about polenta and a fresh crunch from the veggies. Seaweed can be soft or crunchy depending how you like it.
Courses Dinner
Cuisine Italian
Nutrition Facts
Serving Size 1 portion
Amount Per Serving | ||
|---|---|---|
Calories 197 | ||
% Daily Value | ||
Total Fat 8 g | 12% | |
Saturated Fat 3 g | 15% | |
Unsaturated Fat 5 g | ||
Sodium 300 mg | 13% | |
Total Carbohydrates 59 g | 20% | |
Dietary Fiber 12 g | 48% | |
Sugars 1.5 g | ||
Protein 16 g | 32% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
