It’s Wednesday and time to feature another guest blogger on The Sweet Life. Today I’m so excited to have Ketty from Luminous Vegans stop by for a visit. I don’t know about you, but I can get totally lost in Ketty’s blog, spending hours (that I don’t have) looking through the archives of her creative and eclectic posts. Luminous Vegans is so much more than a vegan food and lifestyle blog. Ketty shares her stories and passions through pictures, diy tutorials, recipes, general musings, and much more. And true to her name, she is luminous – full of joy for life, love for all living things,, and excitement for the next adventure. Get a little more Ketty in your life by following her on Facebook, Twitter, and Instagram.
Please welcome Ketty!
I am so excited to be guest posting here at The Sweet Life while Sarah spends some quality time with baby Nash. Sarah continues to blow my mind with everything she does all while caring for a newborn and a toddler. I’m pretty sure if I were in her shoes, I would be like — somebody make me all the foods because I’m not getting up ever. Actually, I’m pretty sure I’d be like that
most of all the time if I could get away with it.
In honor of busy people everywhere (and lazy girls like myself), I’m sharing a quick and easy weeknight meal that can be customized to go along with anything that you have on hand in the fridge. I’ve paired this creamy polenta with everything from mushrooms to barbecue tofu and kale. But my favorite combination is with garlicky sautéed red chard.
Though I’ve eaten chard out at places, the dishes were never memorable enough to make me wanna run to the store and buy chard. So I’ve never cooked with it before. But that all changed when we recently got a bunch of red chard in our CSA.
You see, when chard is sautéed in a little olive oil it gets real silky and tender. And it has a divine, almost buttery-like flavor. It is a wonderful complement to the savory and creamy polenta. Plus, it takes no time at all to cook up. And the stems are edible!
This dish is warm and comforting. To add to the coziness factor, I like to serve it right away so that the polenta is still very creamy and more like porridge. If it’s left out for a while, it tends to get more solid. Still tasty and delicious, just a different texture. We topped ours with some nutty vegan parmesan that was a gift from a friend.
- 2 cups of veggie broth
- 1 1/2 cups of almond milk (or any non-dairy milk)
- 1 cup of water
- 1 cup of corn meal (aka polenta)
- 2 tbs of vegan butter
- 1-2 tablespoons of olive oil
- 4 cloves of garlic - minced
- 1 bunch of red chard - washed, dried and cut into 1 inch strips/ribbons
- 1 cup of frozen peas
- salt and pepper
- In a medium-sized pot, bring the broth, milk and water to a boil. Once boiling, turn the heat down to medium-low and slowly whisk in the corn meal. If you dump all the corn meal in at once, there will be lumps. Continue whisking (or stirring) until the polenta reaches a creamy and thick consistency. Turn the stove off and stir in the butter. Add salt and pepper to taste and set aside.
- In a skillet over medium heat, saute the garlic in the olive oil until it just starts to sizzle (30 seconds or so). Add the chard and saute for about three minutes. Add the frozen peas and saute for another couple of minutes until the peas are heated through. Salt and pepper to taste.
- Serve by spooning out polenta into a bowl and topping it with the garlicky chard and peas.
Ketty is a constantly evolving long time vegan who enjoys showing people how easy and delicious a compassionate lifestyle can be. She lives with her partner and two rescued greyhounds in Eugene, Oregon. You can read more of Ketty’s creative and deceptively simple recipes, lifestyle-related posts and ruminations on animal rights at luminousvegans.com.