It’s Monday night after Thanksgiving weekend. We just got back from an amazing trip to Aspen, Colorado for the US Ski Team Women’s World Cup late last night. We have nothing in our fridge and I really don’t feel like going to the grocery store! Between the freezer and cupboard, I created this meal which actually produced extra packed lunches for me as well. It was delicious! Hope you can use this at some point when you don’t feel like going to the grocery store either! I also took a frozen hot dog bun out and roasted some garlic to spread on it to really round out the meal.
frozen pine nuts
3/4 bag frozen broccoli florets
frozen vegan mozz cheese
orzo (1/4 box for one serving)
polenta (for the lunch leftovers)
1/2 cup sun dried tomatoes (dried)
earth balance
salt ‘n’ pepa
garlic powder
red pepper flakes
vegan parmesan cheese
EVOO
Keep pine nuts & mozz on counter, they will defrost by the time you finish cooking and be perfect to use.
Put the broccoli florets in a sauce pan and cover with about 1/2 cup water. Bring to a boil then simmer for about 7-9 minutes. Drain if there is still water left. Season with salt, pepper, garlic powder & red pepper flake & set aside.
Cook orzo according to directions, when done, set aside with a little olive oil.
Cook 1 cup of polenta according to package.
While polenta is cooking, chop dried tomatoes in small pieces and place in small sauce pan covered in water, on low.
While everything cooks, the tomatoes will reconstitute and become soft. Drain before using.
When polenta is done, add in earth balance.
Place scoop of polenta on plate, top with broccoli and tomatoes, mozz, parm and pine nuts. Some extra black pepper is good too. I packed this away in tupperware for lunches. I created the same thing with the orzo and ate that for dinner, with a small glass of iced honey whiskey, because I was feeling a cold coming on….. it worked, I felt great in the morning!
Handsome Helper!
