It’s Italian Food Makeover Day!
Learn how to makeover your Italian favorites by adding in a few plant-powered ingredients in this episode of #LunchBreakLIVE. Batch Cooking Club founder Stephanie Dreyer shows us how to make Polenta Panzanella Salad with Chickpea Bruschetta. Holy Yumminess!
Stephanie Dreyer is a plant-based meal planning expert and the founder of Batch Cooking Club, a weekly vegan meal planning membership that makes mealtime easier. She is also the award-winning children’s book author of Not A Nugget and Not A Purse. You should definitely check out her meal planning membership program. Meal-planning and prep, when done right, is super easy and super convenient. You can potentially save an uber amount of time by learning from Stephanie so be sure to check out her cool program.
Stephanie has been on JaneUnchained a few times before showing us her magic in the kitchen. One of my favorite recipes she made for us was Marinated Cauliflower Steaks. You can check out that episode HERE.
Now, most people love Italian food. You can’t really go wrong. So why not take your favorite Italian recipes and veganize them. It’s so easy! We would love for you to give it a try and share your veganized recipe with us! For today, let’s see how Stephanie turned her Polenta Panzanella Salad with Chickpea Bruschetta into a heavenly vegan meal.
Polenta Panzanella Salad with Chickpea Bruschetta
Ingredients
- 1 18 oz roll polenta cut into ½-inch cubes
- 1 tsp olive oil
- salt and pepper to taste
- 6 cups arugula
- ½ red onion thinly sliced
- 1 red bell pepper seeded and chopped
- 1 cucumber seeded and sliced ½ -inch thick
- 1 batch Chickpea Bruschetta see other recipe
- 1 batch Balsamic Miso Mustard Vinaigrette see other recipe
Instructions
- Preheat the oven to 400°F. Place the polenta cubes on a baking sheet lined with parchment paper or a silpat mat. Drizzle with the olive oil and sprinkle with the salt and pepper. Stir gently to evenly coat the cubes and spread them into one layer on the pan. Bake for 25-30 minutes golden brown and crispy.
- Meanwhile, combine the arugula, red onion, bell pepper, cucumber and Chickpea Bruschetta in a large bowl.
- Add the polenta cubes when cooked and toss with the Balsamic Miso Mustard Vinaigrette
Chickpea Bruschetta
Ingredients
- 1 15- oz can chickpeas drained and rinsed
- 4 roma tomatoes chopped
- 2 Tbsp capers
- ½ cup fresh basil chopped
- 2 garlic cloves minced
- 2 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp olive oil
- salt and pepper to taste
Instructions
- Combine all ingredients in a bowl. Stir well to combine.
Balsamic Miso Mustard Dressing
Ingredients
- ¼ cup white miso
- ¼ cup balsamic vinegar
- 1 ½ tsp dijon mustard
- 1 ½ tsp maple syrup
- 1 tsp tamari shoyu or soy sauce
- 2 garlic cloves minced
- 2 Tbsp warm water
Instructions
- Combine all ingredients in a bowl. Whisk well until thoroughly mixed.
Recipes reprinted with permission from Batch Cooking Club.
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