1. Rice Cake Flowers
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  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
  7. BBQ Bean Bowls
  8. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
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  10. Vegan Recipes and Snack Ideas for Camp and Travel
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  15. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  16. Lentil Bolognese with Spaghetti
  17. Vegan Mother’s Day Brunch Recipes!
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  21. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
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  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  31. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
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  35. Banana Yogurt Goose Pops
  36. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  37. Vegan White Hot Chocolate
  38. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  39. 25 Easy Lentil Recipes
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  50. Vegan Biscuits and Gravy
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  54. Vegan 7-Layer Bars
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  58. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  59. Lentil Mushroom Stew Over Mashed Potatoes
  60. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
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  77. 1-Bowl Vegan Gluten-Free Vanilla Cake
  78. Veggie Chickpea Potato Soup in Instant Pot
  79. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  80. Lentil Sloppy Joes
  81. Smoky BBQ Black Bean Burger
  82. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  83. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
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  91. Shamrock Pizza
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  93. Ask Angela: Tips for drinking more water, my go-to cookware, and more
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  99. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
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  102. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
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  104. Thandai Phirni – Spiced Rice Flour Pudding
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  106. Flourless Bite-Sized Breakfast Muffins
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  108. 15 High Protein Vegan Meals
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  110. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  111. Double Chocolate Granola Bars (Vegan)
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Friday, May 25, 2018
  1. Rice Cake Flowers
  2. Avocado Pasta with Smoky Pecans
  3. Caterpillar Fruit Kebabs
  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
  7. BBQ Bean Bowls
  8. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  9. Easy Probiotic-Cultured Vegan Cheese
  10. Vegan Recipes and Snack Ideas for Camp and Travel
  11. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  12. Cheesy Chili Baked Potato Fries (Oil-Free!)
  13. Pulled BBQ Jackfruit Sandwiches
  14. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  15. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  16. Lentil Bolognese with Spaghetti
  17. Vegan Mother’s Day Brunch Recipes!
  18. The Perfect Bowl of Oats
  19. Vegan Cinnamon Swirl Cake
  20. Cinnamon Raisin Peanut Butter
  21. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  22. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  23. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  24. Things I’m Loving Lately: May 2, 2018
  25. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  26. Mango Coconut Yogurt (Coconut Cult Dupe!)
  27. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  28. Cultured Vegan Sour Cream
  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  31. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  32. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  33. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  34. Super Cleansing Slaw with Rosemary Dressing
  35. Banana Yogurt Goose Pops
  36. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  37. Vegan White Hot Chocolate
  38. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  39. 25 Easy Lentil Recipes
  40. Fudgy Vegan Brownie Cookies
  41. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  42. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  43. Crazy Mug Lady: A round-up of my fave mugs!
  44. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  45. 5-Minute Raw Banana Splits
  46. Deconstructed Vegan Summer Rolls
  47. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  48. 5-Minute Veggie Coconut Wraps
  49. Instant Pot Saag Aloo with Sweet Potatoes
  50. Vegan Biscuits and Gravy
  51. Vegan Biscuits and Gravy
  52. Curried Cauliflower, Grape, & Lentil Salad
  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  54. Vegan 7-Layer Bars
  55. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  56. Vegan Chocolate Chip Muffins with Coconut
  57. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  58. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  59. Lentil Mushroom Stew Over Mashed Potatoes
  60. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
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  63. Vegan No-Bake Coconut Yogurt Cheesecake
  64. Things I’m Loving Lately: March 29, 2018
  65. April Fools Pranks Your Kids Will Love
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  68. Refreshing Strawberry Turmeric Salad
  69. Refreshing Strawberry Turmeric Salad
  70. Creamy Vegetable Risotto (30 Minutes!)
  71. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  72. 25 Healthy Vegan Gluten Free Dinner Recipes
  73. Easy 1-Pot Black Beans from Scratch
  74. Vegan Spinach Pinwheels with Cream Cheese
  75. Carrot Garden Cupcakes
  76. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  77. 1-Bowl Vegan Gluten-Free Vanilla Cake
  78. Veggie Chickpea Potato Soup in Instant Pot
  79. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  80. Lentil Sloppy Joes
  81. Smoky BBQ Black Bean Burger
  82. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  83. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  84. Cauliflower Fried Rice – 1 Pot
  85. Easy Vegan Gluten-Free Pizza Crust
  86. 20 Lucky St Patricks Day Food Ideas
  87. Things I’m Loving Lately: March 12, 2018
  88. Leprechaun Apple Hats
  89. Baked Quinoa Black Bean Falafel
  90. Mint Chocolate Chip Pancakes
  91. Shamrock Pizza
  92. Vegan Keema Naan with Keema Lentils
  93. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  94. 30 Truffle Recipes (Vegan, Gluten Free)
  95. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  96. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  97. Salted Caramel French Toast Casserole
  98. Salted Caramel French Toast Casserole
  99. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  100. Rainbow Pancake Tacos
  101. How to Make a Leprechaun Trap
  102. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  103. Shamrock Shake
  104. Thandai Phirni – Spiced Rice Flour Pudding
  105. Matcha Pancakes
  106. Flourless Bite-Sized Breakfast Muffins
  107. Mexican Pinto Beans (Vegan, Gluten Free)
  108. 15 High Protein Vegan Meals
  109. Mango BBQ Soy Curls or Jackfruit Tacos
  110. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  111. Double Chocolate Granola Bars (Vegan)
  112. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  113. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  114. PB&J Buckwheat Granola – #VYAPantryChallenge
  115. 16 Fun Vegan Appetizers!
  116. Rocky Road Popcorn Clusters
  117. White Bean Beer Fondue
  118. Refined Sugar-Free Raspberry Hot Cocoa
  119. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  120. Update + Coconut and Berries in 2016
  121. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  122. A Vegan Dinner Party with La Belle Assiette
  123. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  124. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  125. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  126. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  127. Review: Healthy Nibbles Box
  128. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  129. Mini Vegan Pizza Potato Skins
  130. Tempeh Pizza Three Ways
  131. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  132. Black Rosé Punch
  133. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  134. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  135. Vegan 4th of July!
  136. BBQ Pulled Jackfruit
  137. Creamy Dreamy Avocado Zucchini Pasta
  138. Sake & Plum Wine Sangria

Susan's Panzanella Salad with Grilled Eggplant, Polenta & Vegan Parmesan

Summer is the season for salads. Usually, I keep it simple: some greens and avocado, but sometimes, I crave something a bit heartier, a bit fancier, a bit more Italian. For those occasions, I serve a salad created by my mother-in-law, Susan, that is so spectacular, it doesn’t even call itself salad. It calls itself panzanella. Oh my, it’s as though I’ve been swept away to the hills of Tuscany.

Susan's Panzanella Salad with Grilled Eggplant, Polenta & Vegan Parmesan

Of course, in Tuscany, the locals probably wouldn’t call this panzanella because of all the untraditional ingredients, but that would be their loss because it tastes awesome sauce. And it’s gluten-free. And it’s got grilled eggplant. And it’s topped with vegan parmesan. What? Your mouth is watering already?! I haven’t even mentioned the polenta, tomatoes, olives, capers and Cannellini beans!

Susan's Panzanella Salad with Grilled Eggplant, Polenta & Vegan Parmesan

Yes, the polenta is a little time consuming, but it is pure amazingness in the salad and it’s actually quite easy to make as you can see in my neat little graphic below. Or, you can cheat just a little bit by purchasing pre-cooked polenta. That will cut your prep time way down because all you’ll need to do is quickly fry it before adding it to the panzanella.

Vegan Polenta in 4 Easy Steps!

For my pictures, I sadly forgot to add in the Cannellini beans, but don’t forget to put them in the salad. They add protein, texture and flavor! Also, the vegan parmesan is a must. It’s the final touch that ties the whole salad together. In fact, you might want to make extra because it’s so tasty you’ll probably be wanting to put vegan parmesan on everything from now on!

Susan's Panzanella Salad with Grilled Eggplant, Polenta & Vegan ParmesanWell, there you have it: a summery, Italian main dish to be served alongside some vino and in the company of fabulous family and friends. Ciao!

Susan's Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan Print Prep time Cook time Total time Inspired by Nourish's Panzanella with Pignoli-Sesame Seed "Parmesan" Serves: 6 Ingredients

  • Polenta
  • ¾ cup polenta (or organic grits)
  • 3 cups vegetable broth (or sub water)
  • 3 cloves garlic, minced
  • 1½ tbsp. nutritional yeast
  • Olive oil or cooking spray for frying
  • Salad
  • 3 cups cherry tomatoes
  • 1 can Cannellini beans
  • ¾ lb. eggplant, cut into ½ inch thick pieces
  • ½ cup Kalmata olives
  • ½ medium purple onion, chopped
  • 10-12 large basil leaves, chiffonade
  • 2 tbsp. capers
  • 2 cups spinach
  • 1 cup arugula
  • 2 cups Romaine lettuce, chopped
  • Dressing
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. red wine vinegar
  • 3 tbsp. lemon juice
  • ¼ cup olive oil
  • Vegan Parmesan
  • 2 tbsp. slivered almonds
  • 2 tbsp. pine nuts
  • 1 tbsp. nutritional yeast
  • 1 tbsp. white sesame seeds

Instructions

  1. Cook the Polenta: Combine all ingredients in a saucepan, stir and bring to a boil. Reduce heat and allow to simmer for about 15-20 minutes, stirring frequently, until the mixture thickens. It should start to pull away from the sides of the pan and should be firm enough to support a metal spoon. Spread into a 7×11 inch pan and refrigerate. Once cooled, cut into 16 triangles and fry in 1-2 tbsp of olive oil (or use cooking spray).
  2. Grill the Eggplant: Toss in 1 tbsp. of olive oil (or use cooking spray) and grill each side for about 3 minutes. I used my stovetop grill pan.
  3. Make the Vegan Parmesan: Combine all ingredients in a food processor or blender and blend until finely chopped and combined.
  4. Make the Dressing: Combine all ingredients.
  5. Assemble the Salad: Combine the grilled eggplant, tomatoes, beans, olives, onion, basil, and capers in a large salad bowl. Cut each piece of polenta in half and add it to the salad. Add the spinach, arugula, lettuce and ¼ – ½ cup of dressing and toss to combine.
  6. Top with vegan parmesan to serve.

Notes *You can make the polenta and grill the eggplant the night before.
*Cooking the eggplant in the oven or in a frying pan will work well in place of grilling. 3.2.2708
Susan's Panzanella Salad with Grilled Eggplant, Polenta & Vegan ParmesanOriginal Article

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