Low Bowl #31

 

I'm continuing my pantry utilization quest in spite of the pending tariffs and inflationary pressures. I figure none of us knows how things will turn out, and I need to eat this stuff before it goes bad anyway. So! I finished off my polenta by making this absolutely perfect meal of creamy spinach polenta (I veganized a recipe from Slender Kitchen), steamed green beans, peperonata (i.e., Italian stewed peppers, recipe from Maria Ushakova), garlic mushrooms, and Italian baked tofu (recipe from Connoisseurus Veg).

The polenta uses frozen spinach, and I imagine I'm going to need to adapt to using more frozen veggies soon, if things play out as expected, so that was good. I enjoyed this thoroughly. I really love polenta! I used soy milk and some non-dairy Parmesan to veganize the recipe, and it worked out just fine.

And of course, those green beans and mushrooms are perpetual favorites. The peppers were pretty and tasted fine, though they seemed to be missing something. I think they might not have been cooked down enough. I probably should have just sauteed some red peppers and onion together and called it a day, since I know I love that, but I can't help but try new things. It's like a compulsion.

The tofu, meanwhile, was amazing. It was also pretty easy, as most marinate-and-bake tofu recipes are. It had an intensely savory flavor, and I would undoubtedly make it again.

Here's to all the good things in the world. We're going to need to hold onto them.