If you follow me on Instagram (@lucirebecca) you’ll know some days I really don’t have time (or the inclination by that point) to make anything complex. Or some days, the fridge is just about bare. Or a bit of both. Recently, it was the former. My day went a bit like this…
- 6.20am. Alarm goes off. Turned the rude thing off.
- 6.50am. Wake up with a start. Run around like a headless chicken to get out in time for work.
- 7.10am. Leave for work, slightly breathless and heart still pounding.
- 8am – 4pm. Work.
- 5 – 6pm. Arrive at the gym and complete a very distracted workout.
- 6.30pm. Get home. Look at empty fridge. Go out again with OH to get to the supermarkets. At this point, by the way, the heavens have opened and I got drenched in the two feet from the front door to the car.
- 7.45pm. Get back from supermarket shop. Two very hungry tummies. Importantly – we are now on a less than 90 minute countdown until the Walking Dead UK Premiere.
- 7.50pm. Negotiate with OH that he will put away groceries and I will throw together… something.
- 8.20pm. Sit down with food, feeling slightly self-satisfied with a healthy bowl of food and ignoring the pile of washing up to the side.
Yeah. Those days. We don’t even have children to care for – just ourselves! And two rabbits, who really don’t demand a lot from us! So yes – those nights when you just want food and no fuss and it still needs to taste good. A simple supper to fill a belly and soothe the soul.
Oh, plus this is gluten and dairy free (just double check your ingredients, especially the Worcestershire sauce and cheese spread) so it’s good for you and the planet! Double win!
I will admit though, at three pans heavy, it’s a bit of a pain for the nominated washer-upper. Or a dishwasher job.
Simple Supper: Vegan Beans & Cheesy Polenta
Luci Rebecca, Made by Luci
- Prep: 5 minutes
- Cook: 20 minutes
- Total: 25 minutes
- Serves 2
- olive oil spray
- salt & pepper
- 250g ready made polenta
- 1/4 cup dairy free cheese spread (just use cream cheese if not vegan/dairy-free)
- 2 tbsp water
- 1/4 tsp sage
- Mushroom Ragout
- 150g mushrooms, sliced
- 2 tbsp Vegan Worcestershire sauce
- 1 heaped tsp cornflour + 1 tbsp water
- 1/2 tsp sage
- 220g green beans, trimmed and chopped in half
- 1 tin kidney beans, drained
- 1/8 cup dairy free cheese spread (see note above)
- 2-3 tbsp tomato paste
- First off, get your polenta going. Because we're using (shock!) ready made, there's not much to do and it'll pretty much look after itself. Spray a sauce pan with olive oil, place over a low heat and add all the polenta ingredients along with some salt and pepper to taste. Stir occasionally, tasting for seasoning, and mash with the back of a spoon until it becomes like a thick sauce.
- Mushroom ragout
- In a saute or bigger frying pan, spray with olive oil and add mushrooms, Worcestershire sauce and sage, plus a tablespoon of water. Season with salt and pepper and cover with a lid for five minutes or so.
- Check after five minutes, give it a stir, then mix the cornflour and water in a small bowl until it forms a paste. Add this to the pan and make sure it's on a low heat. Leave to cook, stirring occasionally.
- Boil a kettle and put a medium-sized saucepan on a heat.
- Add the boiled water and kidney beans and bring to a boil, then add the green beans and boil for about four minutes. Drain, reserving about a tablespoon of the liquid.
- Add the beans back to the saucepan, turn the heat down to low. Add the reserved liquid, tomato paste and cheese spread. Season and cook until warmed through.
- Add the polenta to warmed bowls, topping half with the bean mixture and then place the ragout artfully in a line next to it (clearly this presentation is optional!)