Remember that time we went to Seattle?
No? Oh, that’s probably because it was TWO MONTHS ago. Well, it’s time I wrote about it. Just know that even though it was our least favorite of the three places we stopped, we still really liked it. When you live in landlocked Colorado, anywhere with water and, more importantly, fresh seafood, is a true delight. Plus we had mostly sun and only half a day of that real Seattle weather, so thanks for that, Mother Nature.
We drove in from Portland and made it to our AirBNB apartment around 2ish and then, first things first, LUNCH! We did wander past Top Pot Doughnuts but I decided I should probably eat real food instead, so we wound up at Purple Café and Wine Bar. I got a lunch combo of half kale Caesar and mini fig pizza and was pretty sure that was the happiest I’d ever been. Oh and we shared a bomber, because vacation means mid-day drinking.
Afterwards, we walked along the waterfront down to Olympic Sculpture Park. There was some weird stuff (that head!), but mostly it was interesting, relaxing and just the right amount of touristy. And by that, I mean I knew we were doing something touristy but it wasn’t crazy busy and there were plenty of locals living their lives (aka walking their dogs or going for a jog) all around us. I really liked that!Read More »
Uhhhh, I was 100% sure I posted this two weeks ago until I saw it in my “Drafts” folder. Oops! Anyway…
I recently saw someone post a picture of the polenta scramble they made for breakfast and no joke, I hadn’t been able to get it out of my head since. I waited the requisite two weeks for that recipe to show up on the internet, but when it didn’t I decided to do it up on my own. So I put red bell pepper, mushrooms, kale, an avocado and kalamata olives on my grocery list, then woke up one Sunday morning and threw it together. It ended up being a dream breakfast that Joey and I both loved, so here’s the recipe, just for you!
Vegan Polenta Scramble
- 3/4 cup vegetable broth
- 3/4 cup water
- pinch of salt
- 1/2 cup polenta grits
- 2 T nutritional yeast
- salt and pepper, to taste
- 1T extra virgin olive oil
- 1/2 red bell pepper, cut into slices
- 1/2 cup sliced baby bellas
- 2 cup kale (or a couple of handfuls), de-ribbed and roughly chopped
- 8(ish) kalamata olives, chopped
- 1/2 avocado, cut into slices
- hot sauce (optional)
- In a small pot, bring broth, water and salt to a boil.
- Add in polenta, reduce heat, and stir until thickened (about 5 minutes).
- Remove from heat, stir in nutritional yeast, salt and pepper.
- Pour polenta into a small pan (I used my bread loaf pan), lined with parchment. Smooth polenta, then place in the refrigerator for an hour or the freezer for 10 minutes.
- Meanwhile, heat a skillet then add oil and once hot, add bell pepper and mushrooms and sauté until softened.
- Deglaze pan with a splash of vegetable broth, then add kale and cook until just wilted.
- Remove polenta from fridge/freezer, pull parchment out of the pan, then cut polenta into small cubes.
- Add polenta to skillet, using a spoon to mash some of the cubes (if you want, that is). Then mix in olives and season once more with salt and pepper.
- Serve with avocado and hot sauce, if you didn’t just run out and forgot to buy more.
Do it up!