Earth. She gives and gives and gives. We take and take and take and take and take and take and take and take and take... Polluting our waters, destroying our rainforests, depleting our aquifers, agriculture resources focused on feeding livestock instead of our hungry. The global industrial scale of meat production is unsustainable and irresponsible! It's not conspiracy or dogma, it's math and science. It's time to act! Decide for yourself. WATCH!!!
http://www.hbo.com/vice/episodes/04/41-meathooked-and-end-of-water/index.html
http://www.cowspiracy.com/about/
https://www.youtube.com/watch?v=JpPRi7st8pY
Reduce your carbon footprint today and make a dish free from animals. It's delicious! It's nutritious! It's sustainable!
Creamy Polenta with Wild Mushrooms and Mixed Greens
1 1/2 cups of organic cornmeal
2 leeks (chopped)
1/2 cup red onion (diced)
4 cloves of garlic (mined)
1 cup frozen organic corn
2 cups of mixed wild mushrooms (rough chop)
2 cups of mixed green (chard, spinach, kale, etc...)
5 cups vegetable stock
3/4 cups of hemp milk (or any unsweetened non-diary milk)
2 tbsp vegan butter
2 tbsp balsamic vinegar
3 tsp of braggs liquid amino (or tamari sauce)
3 tbsp olive oil
2 tbsp nutritional yeast
2 sprigs fresh rosemary
2 tbsp fresh thyme
2 tbsp fresh basil
salt and pepper.
Walnut Cheese
1 cup raw walnuts
1/2 tsp garlic powder
3/4 tsp salt
1 tbsp nutritional yeast
Add 1 tbsp of vegan butter and 1 tbsp of olive oil and 1 rosemary sprig to heated pot. Saute leeks after oil is heated. Once leeks are translucent and aromatic, add garlic and corn. Before garlic begins to browns (about 2 minutes), removed rosemary spring and add vegetable stock. Once stock begins to boil, add polenta and stir to combine. In a separate pan, add 2 tbsp of olive oil and 1 spring of rosemary. Once oil is hot and you can smell the rosemary, remove the spring of rosemary and saute red onion. After 5 min, add mushrooms and thyme. Once mushrooms begin to caramelize, add greens, balsamic vinegar, salt and pepper. Cook till greens are wilted and turn off the heat.
As the polenta starts to thicken, add liquid aminos, nutritional yeast, hemp milk, 1 tbsp of vegan butter, salt and pepper. Cook to desired consistency and turn off heat.
Combine all ingredients for the Walnut Cheese in a food processor and blend to rough crumble (about the consistency of grated parmesan).
To plate, add polenta to a bowl, top with mushrooms and greens mixture, add a drizzle of balsamic vinegar, roughly chopped basil, and sprinkle walnut cheese over top.