Wow, you guys, I actually forgot how to blog for a good minute there; it’s been so long since I’ve posted an edible recipe. Last Monday, I received my box of soap goodies from Bramble Berry, which got me so excited to make cold process soap for the first time. Melt & pour soap is really easy to do & I love the instant gratification of using your soap a few hours after you’ve made it, but since I’m a control freak, I need to have power over what goes into my soap. I don’t like the cheap feel of soap leaving your skin dry–something you can get from low quality melt & pours–so I just sucked it up & bought the Beginner’s Cold Process Soap Kit. I’ve made 2 bars of soap so far, so in 4-6 weeks–it takes at least 4 weeks for soap to cure–I’ll finally have my belated birthday giveaway! I guess it’s way too late to even call it a belated birthday giveaway, I’ll just call it my summer giveaway or something. Anyway, more details on that when the soap finishes curing.
Before I get too carried away with soap, let’s talk about my new edible recipe, which features a mix of oyster mushrooms & crimini, kale, cashews, & of course, creamy polenta. Don’t mind the flattened look of the polenta–took a picture of this when the polenta was at its least creamy aka the next day, heated up–this recipe will produce a very creamy bowl of polenta, which you can top off with your choice of mushrooms, greens, & nuts. It makes a really quick & easy vegetarian dinner & if you’re still hungry, you can grill some other veggies like asparagus or squash or any protein (tofu, fish, etc) of your choice!
Mixed Mushroom Polenta Bowl
Mmm…creamy goodness, with the meaty taste of sautéed mushrooms. Now, I’m not a huge fan of New American cuisine (ironically written after America’s birthday; sorry, not sorry, ‘mericuh). New ways to make mac & cheese with bacon, lobster, or Hot Cheetos isn’t really that interesting to me, but I certainly don’t want to be a food blog that is married to Asian food. There’s certainly nothing wrong with food blogs dedicated to a specific cuisine, but I think if you’ve stuck with me for a while, you know I’m more than just “some chick who makes a lot of Asian food recipes” & I’m happy with that. I love learning new skills & having new crafts to improve upon, which is why I’m so excited about making soap: a beautiful combination of science & creativity.
ANYWAY, this polenta bowl is under 500 calories per serving & a great source of Vitamin A, C, & iron! Get your polenta on, folks. Get on my recipe so you can get it in your belly.
Peek-a-Boo Maine Adventures
More photos when I can actually publish a Foodie Fridays post.
Can I Eat That?
Tell me about your recent travels or food adventures, whether they be out & about or at home in the kitchen, lay it on me.