March | 2014 | The Conscious Kitchen

Monthly Archives: March 2014

Polenta Stuffed Chiles Rellenos with Mushroom Hash

Mar

I was recently diagnosed with being gluten intolerant. It is a very hard thing to come to terms with since I am a gluten junkie. A few years ago, when I was diagnosed with Rheumatoid Arthritis I gave up gluten for nearly a year and felt great. Even then, I attributed my well being more to the removal of gluten from my diet than following a plant based diet. Being vegan and gluten-free was a challenge that interfered with my lifestyle and that of my family so I started to reintroduce it to my diet. The arthritis seemed to stay under control with the aid of medications, and life went on as I happily indulged in my favorite sourdough breads, durum wheat pastas, and baked goods. It all seemed just fine for quite awhile until last summer when I started to not feel so well and unbeknownst to me, the role gluten was playing in my lackluster health was furthest from my mind.

Creamy Polenta

Mar

Polenta is among my favorite sides dishes or components to any main dish. Served soft and creamy when it is freshly prepared or set in a pan and used for a casserole, grilling, or Chiles Rellenos, it is a yummy and satisfying dish to have in your repertoire. Polenta is also a fun and excellent dish to serve with a variety of toppings for a party. You can serve it in a large bowl or pour it out onto a large stone or cutting board for your guests to serve themselves from. Serve with cheeses, tomatoes, sauces or pestos, olives, prepared meats, grilled vegetables, or anything else you can think of.