Inspired By Fat Free Vegan Kitchen

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In my weekly perusal of gorgeous food blogs, I came upon this delicious recipe over at Fat Free Vegan Kitchen.  I had most of the ingredients already and decided to try it.  And of course, true to form, I ended up partially following the recipe and improvising as I went.  (This is why I completely SUCK at baking!)

I recommend checking out her post and trying it for yourself.  What I made was delicious and I only deviated from her instructions in a couple of places:

~I roasted my asparagus.  I just don’t like them blanched for some reason.

~I drizzled some balsamic vinegar over the asparagus before popping them in the oven.

~I didn’t make a broth for the chick peas, I simply sauteed them in olive oil, basil, onions, garlic, salt and pepper.

I’m not sure what the etiquette for this sort of thing is.  But I want to definitely send props over to Susan.  Her image and recipe caught my eye instantly.  Jon and I both loved it and this was one of those meals where once done I just felt wonderful.  I felt satisfied, nourished and light.  No sense of heaviness, slowness, or swelling.  Which for me these days is the way I gauge when my body and a particular food go together in a healthful way.

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Comments

  1. this looks amazing! i’m gonna check out her site as well.

  2. This looks and sounds so delicious!! I am so going to make this…but I’ll be honest…polenta intimidates me a bit…I can never get it quite right. I’ve even spoke with chefs about it before and I get a whole range of advice from what I cook it in to how I cook it. What are your thoughts on this?

    Big hugs!!! Keep the foodie LOVE coming!! I am falling so in LOVE with this blog!

    • Connie love,

      I’ve never really given polenta making a whole lot of thought, I think because I make buckwheat cereal fairly often and its the same for me. But I think the key to polenta making is to watch it. If I let it sit, it will either burn or get sticky dry hard quickly. 1 cup of polenta to 3 cups of water, boil water, add polenta, turn down to simmer and stir. Lately I’ve been adding garlic and herbs, but sometimes I just add a bit of olive oil and a pinch of salt and then add something to it once its done. When you come over (hint hint) we can make it together! Muah!

  3. Susan at Fat Free Vegan is the best! I love her recipes, mainly because she follows the guidelines I use in my diet – starch based with lots of veggies, very little to no oil. We just had her mac and “cheeze” last night with broccoli. It’s my favorite comfort food, and I’m all about comfort food, all the time. I’ll have to check out the recipe above.

  4. Dear Foodpractice, I love roasting my asparagus as well. Havent tried drizzling balsamic vinegar on them before cooking though. All in all this polenta with lemony asparagus and chickpeas recipe you partially followed is divine! So happy you included the link to this recipe on your post! “Wild Thing”, you make my heart sing! Loved and saved this recipe. I shall revisit you soon. Thank you for sharing.
    Cheers, Gaby
    You can always visit me at http://ptsaldari.posterous.com.

    • Gaby! Its such a pleasure to see you here on my little foodie blog! I was just strolling through yours and its scrumptiously lovely!

      Let me know how the recipe works out for you!

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