Soft Polenta with white bean, squash and sage ragout

This is a little more time consuming than the other recipes, but not bad and WELL worth the effort. Enjoy with a nice crisp green salad

6 servings

For the ragout:

2T olive oil
1 large onion diced
3c winter squash peeled and roughly chopped-butternut, red kuri, etc.
2-3 cloves garlic, chopped
1" piece of ginger peeled and minced
1 28oz can diced tomatoes
3 c cooked white beans
1T fresh sage minced or 1t dried
fresh black pepper

For the Polenta

6c water
1t salt
3/4c fine yellow grits
3/4c yellow cornmeal
parmesan cheese optional

Ragout: heat oil in heavy pot, add onion and pinch of salt and saute 5 mins, until soft. Add squash, garlic and ginger and saute 5 mins-don't brown. Stir in tomatoes with their juice and bring to a boil. Add beans and sage and reduce to low heat and simmer, covered, for 25-30mins. Add water if ragout gets too thick.

Polenta: In heavy saucepan over high heat bring water to a boil (can use veg broth), add salt. In a bowl combine grits and cornmeal and mix well. While stirring water slowly add the corn mix and whisk smooth. Reduce heat and cook uncovered for 25 mins, stirring from time to time until the polenta pulls away from the sides of the pan. I make mine in my rice cooker and walk away, works great. Contrary to poplular belief polenta does not need to be constantly stirred. Serve in shallow bowl with ragout on top.

385 cals/ 6g fat/71g carbs/15g protein

Roasted Cauliflower with Peppers and Cumin

I make a huge batch of this and often toss in any other items hanging out in the crisper. The cumin is a nice aromatic and doesn't add a lot of heat. For more spice add a half teaspoon of red pepper flakes. I serve this over pasta or rice.

4 Servings

3T fresh lemon juice
1T Olive oil
1t sea salt
1t cumin seeds
1t ground coriander
1 cauliflower cut into flowerets
1 large red bell pepper seeded and cut into 1" chunks
1 large yellow pepper seeded and cut into 1" chunks
1 package of firm tofu crumbled (not lite)
1/2 c parsley

preheat oven to 450

In large bowl combine lemon juice, oil salt, cumin, coriander whisk to combine. Add veggies and toss well.
Spread veggies on baking sheet sprayed with nonstick and roast for 45mins, stirring every 15mins or so.

Toss with parsley and tofu right before serving.

140 cals/ 7g fat/ 2g sat fat/ 13g carb/9.5g protein

Tuscan White Bean Pate

Use this pate to make a great sandwich. Toast some crusty bread, add arugula, tomatoes-goes great with the Tomato Bisque

serves 4

2c cooked white beans
1t sesami tahini
2 small garlic cloves
2 whole dates, chopped
2t fresh lemon juice
1t white wine vinegar
1/3c water

place all the ingredients in a blender or processor and blend until smooth. Will keep in fridge for 5 days.

171 cals/ 1g fat/ 32g carbs/ 10g protein

Tomato Basil Bisque

serves 6
2T Olive oil
1/2 C chopped onion
2 cloves garlic, thinly sliced
1/2 c chopped celery
6c vegetable broth
1 15oz can whole tomoatoes
1c chopped fresh basil
1t dried thyme
1/2 t dried oregano
1c cubed tofu

In large oup pot, heat the olive oil and add the onion, garlic and celery. Saute for 5-10 mins, until tender, don't brown.
Add the broth, tomoatoes, basil, thyme and oregano and bring to a boil. Reduce the heat and simmer for 20-25 mins stirring occasionally. Set aside to cool. Transfer the soup, and the tofu to a food processor or blender and blend smooth. Gently reheat to eat and add salt and pepper to taste.

120cals/6.5g fat/<1g sat fat/12g carb/ 4.5g protein