had some leftover ingredients to use up, and i needed a cheap meal, so i made some polenta with soymilk and tossed some sauteed crimini mushrooms in pizza sauce.

    • yum_burnt_toast@reddthat.comOP
      1·
      3 months ago

      thanks! ive been enjoying sharing here as cooking and the vegan diet have become increasingly important parts of my life, and as ive been in a bit of a rut lately it is nice to have a creative outlet.

      i always have polenta in the pantry and love cooking with it, especially during the colder months. i like how much it expands, i usually cook it at a 4:1 liquid to polenta ratio but i have to be careful how much i make so we dont have a weeks worth in the refrigerator.

      • 🏴 hamid abbasi [he/him] 🏴@vegantheoryclub.orgM
        1·
        3 months ago

        Sorry this took 5 days to reply, I ended up having to travel last minute and wasn’t logged in on my phone.

        This is exactly why I have been doing this and maintaining. I am always in a new rut and like to see how they change over time so its cool to have all these photos. I love what everyone else’s shares and helps me a lot!

    • yum_burnt_toast@reddthat.comOP
      2·
      3 months ago

      ah, sorry for phrasing, i made a pizza at home with my wife last week and had made a tomato sauce with garlic and oregano.

    • 🏴 hamid abbasi [he/him] 🏴@vegantheoryclub.orgM
      2·
      3 months ago

      In the US its the name for a type of tomato sauce that is smooth and heavily spiced with Italian herbs and crushed red pepper. Can be spread thin and still carry a lot of flavor. I’ve only ever heard this in the US