Plant Based Polenta Bake

 

• 1 - 18 oz. tube organic basil & garlic polenta
• 1 - 24 oz. jar spicy arrabbiata sauce
• 1 link spicy Italian Beyond sausage
• 1/2 cup chopped red onion (about 1/2 of a small onion)
• 1 cup chopped bell pepper (about 1 & 1/2 peppers)
• 1 cup chopped zucchini (about 1/2 medium zucchini)
• 2 tsp. organic crushed garlic
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. dried oregano
• 1/2 tsp. dried marjoram
• 1/2 tsp. onion powder
• 1/2 cup grated organic cashew milk Mozzarella

Slice the polenta into 12 rounds.

Heat a large skillet over medium heat and spray with avocado oil spray.  Add the polenta slices and cook until they start to lightly brown, about 5 minutes per side.  

Transfer the polenta to a sprayed 3 quart glass baking dish and set aside.

Remove the casing from the Beyond sausage link and crumble it into the same skillet. Cook until starting to brown, breaking it up with a wooden spoon, about 2 minutes.  

Add the onion, bell pepper, zucchini and garlic to the same skillet and cook until starting to soften, about 5 minutes.  Season the veggies & sausage with the red pepper flakes, oregano, marjoram and onion powder and continue to cook about 2 more minutes, stirring to incorporate the seasonings. 

Pour the arrabbiata into the skillet and stir to combine.  Allow to simmer on low for 5-10 minutes.

Transfer the sauce over the cooked polenta slices and sprinkle the mozzarella over the top.  Pop it under the broiler for about 5 minutes, until cheese is melted and starting to brown.

Oh my YUM!  Enjoy!!!

Miso Marinaded Seared Skipjack Tuna with Cumin Lime Coleslaw

We had friends in town for 9 days last week... On one of the days, Mike went out deep sea fishing with 5 of our friends on Hunt Fish Kauai's boat.  They caught 7 Skipjack Tuna!  Tonight we seared a filet of Skipjack Tuna after marinading it for about 30 minutes.  It paired perfectly with Cumin Lime Coleslaw & a bottle of Grgich Chardonnay!

Miso Marinaded Seared Skipjack Tuna

• 3/4 lb. filet Kauai caught Skipjack Tuna
• 2 tbsp. organic white miso paste
• 1 tbsp. low sodium soy sauce
• 2 tbsp. Hawaiian chili pepper water
• 2 tsp. sesame oil
• 1 tsp. sriracha 

Mix the miso, soy, chili pepper water, oil and sriracha in a small bowl, whisk to combine.  

30 minutes prior to grilling, pour the marinade in a bag and add the filet of tuna.  Massage the marinade into the fish through the bag using your hands, seal the bag and set in the fridge. 

After 30 minutes, heat the grill to 350F, cover the grill grates with foil.  Add the fish to the grill and brush the extra marinade over it.  

Grill the fish just to a sear, 2 minutes per side.

Slice the tuna to the thickness of your liking.  Enjoy!

Cumin Lime Coleslaw

• 1 - 14 oz. bag coleslaw 
• 4 green onions, white and light green parts only, chopped
• 1/2 cup Best Foods vegan mayonnaise
• 1 tbsp. lime juice
• 2 tsp. cumin
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper

In a small bowl, whisk together the mayo, lime juice and spices. In a large bowl, combine the coleslaw and green onions.

Pour the dressing over the top and carefully mix until the dressing is equally dispersed.  

Transfer to a serving bowl, cover and. move to the fridge until ready to serve.