Dinner: Now With Less Meat

Hey, readers, have you heard the news? Feaston has been thinking long and hard about what we eat and where it comes from.

Turns out, a lot of the food in the grocery store is produced in a way that’s cruel to animals, horrible for the environment and can leads to the exploitation of human workers.

Not so delicious.

The good news is we’ve come up with a few ways to reduce our food’s impact on a number of fronts. The first step, of course, is to eat less meat.

Not no meat. Just less.

And we’ve got a great, easy recipe that you can customize to your taste preference to start you off.

Behold, Feaston’s Creamy Polenta with Roasted Vegetables.

Meat-LESS. Get it?

Start by gathering up your favorite veggies, about half a pound per person. We’re using:

  • 1 zucchini
  • 1 tomato
  • 8 oz. mushrooms
  • 1 green pepper
  • 1 red pepper
  • 1/2 onion

Other possible contenders: eggplant, carrots, yellow squash … whatever you think will roast well.

Slice everything into long, thin strips or slices. Spread veggies in a single layer on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Roast in a 450 degree oven for 15 minutes. Sprinkle veggies with oregano or basil (and dried herb will do) and flip. Roast for another 10-15 minutes, or until veggies are crispy.

Now, for the polenta … you can find this in already-cooked tube form that just needs to be reconstituted. Or you can start from scratch with cornmeal. If that sounds bothersome or you don’t feel much like wandering the aisles of your grocery store, feel free to use some regular ol’ grits in its place.

Prep the polenta according to package instructions (which should really just tell you to boil some amount of cornmeal in some amount of water). Once you’re dealing with a thick mush, add in:

  • salt to taste
  • a pat of butter
  • 1/4 cup of cream cheese (or any cheese, really).

Combine all with  the polenta and spread on a plate. Top with roasted veggies.

Never miss the meat. Promise.

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