Polenta, zucchini and Parmesan cheese

Cooking time: 15 minutes

Cooks for: 3

Ingredients:

18 ounces Food Merchants Brand Traditional Italian POLENTA
2 medium sized zucchini (1 pound approx)
2 medium onions
3 cloves garlic
four table spoons olive oil
rock salt
dried oregano
a chunk of Parmesan cheese
chopped fresh parsley (optional)

Instructions:
Put olive oil in pan with chopped garlic and onions. Cook until slightly before golden.
Put in quarter inch sliced zucchini. Sprinkle in a quarter teaspoon of oregano. Stir every 30 seconds or so and cook until zucchini is cooked on the edges (five minutes approx). Grind some salt into the dish.
Put in polenta cut into bite sized cubes. Stir gently every 30 seconds or so for another 5 minutes until polenta is hot.
Sprinkle and stir in a third cup of grated Parmesan cheese.
Serve and sprinkle a third cup of more Parmesan cheese over the top. Drizzle a little more olive oil over it just because. Sprinkle some chopped parsley over the top. Enjoy.

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Brocoli Seitan in Peanut Sauce

Ingridients

8 oz The Bridge Seitan

100 grams Eden Selected Bifun noodles

1.5 pounds Brocoli

7 oz JES Thai Peanut Dressing

olive oil

ginger root

Bragg Liquid Amino

cooking time 15 min

feeds 3

chop ginger put in pan with two tablespoons oil. cook two minutes. slice stalk of brocoli and put in pan. cook four minutes. put bite size rest of brocoli in pan. stir in peanut dressing. note: this dressing has suger - not good. cook and stir for two minutes. splash a tablespoon of Bragg onto it. Cover and cook for three minutes. brocoli should be crunchy to eat. meanwhile bring another pot of water to boil. add Bifun until al dente (only a couple minutes). Drain Bifun. Mix in with brocoli.

Eat.

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