Thank you to everyone for such amazingly kind words on my post earlier. I am thrilled to have a place to share these thoughts, and I can’t express how much I appreciate everyone who has taken the time to read.
So, then there was dinner.
No, not a banana – that would be waiting for my oats tomorrow morning. This was a very ripe plantain – an ingredient I adore but had never previously bought myself.
Awhile back, Kashi launched a new frozen meal entitled “Mayan Harvest Bake,” which immediately caught my eye. It’s an extremely rare occasion when I pay the slightest attention to a frozen meal (though if you were going to have one, I think Kashi would probably be the way to go).
My version, for 2, contained:
- 1 c cooked red beans
- 3ish c steamed kale
- 1 ripe plantain, thinly sliced and roasted
- chili powder, coriander, allspice to taste
- 2 servings polenta (recipe below)
- agave drizzle on top
easy polenta (serves 1)
- 1/4 c corn meal
- 1 c unsweetened almond milk (or milk of your choice)
- 1 t earth balance (or butter of your choice)
- 1 T nutritional yeast, or 2 T fresh grated parmesan
Mix corn meal and almond milk in saucepan. Bring to a boil. Lower heat to medium; whisk constantly for 10-15 minutes. The consistency should be thick, with no lumps. Remove from heat; stir in earth balance and nutritional yeast. Serve immediately.
This meal became a little bit interesting after I turned our (gas) stove on to heat the polenta mix and ignored it while destemming the kale. 5 minutes later I started to smell gas – the flame had never caught! I promptly turned it off, opened our balcony door, and turned on a fan, but there was no way I was going to attempt lighting a flame.
Therefore, this entire meal was cooked in the microwave. If only I had known I could do this back in college – maybe there would’ve been less easy mac consumption (I am still scarred from that).