There are almost as many ways to make polenta as there are ways to make beans. The wonderful chef Judy Rogers included a tasty recipe in The Zuni Café Cookbook, W.W. Norton and Company, 2002. Here is my recipe for polenta. I find this the easiest way to make polenta because it doesn’t require an inordinate amount of stirring. You will need a large saucepan and a double-boiler with at least a six cup capacity. CLICK HERE FOR THE ENTIRE ARTICLE
Tofu Scramble for breakfast gives you enough energy to go for almost six hours. Since most of us don’t have time in the morning to slice and sauté vegetables, it helps to do the slicing and sautéing the night before. In the morning you can put the cooked veg in a pan with a little liquid and once they start to get warm add the drained and crumbled tofu and within minutes you have a hot, long-lasting breakfast to get you through most of your day.
This recipe calls for four to five cups of sliced or diced vegetables per seven ounces of firm tofu (one-half of a 14-15 ounce container.) You can always use more tofu if you prefer. Toppings include sweet potato fries or hash brown potatoes. I keep bags of both of these items in my freezer. Put an appropriate amount on a cookie sheet covered with parchment paper, put the pan in a 425 degree oven and they will be done by the time you finish the scramble.
CLICK HERE FOR THE ENTIRE ARTICLE