Vegan Recipes
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Vegan Polenta Loaf

IMG_0021organic lentil laof with chipoyle barbeque sauce part 2

GreenFare Organic Café, 21 Day Kick Off


Polenta, corn, yellow onion, bell pepper, lentils, garlic, medjool dates, lemon juice, White wine vinegar, oat flour, tomato pasta, tomatoes, Worcester sauce, apple cider vinegar, tamari, salt, molasses, salt, shiitake mushrooms, allspice, cloves, onion powder, garlic powder, smoked paprika, Mustard seed, lemon extract and orange extract.

Nutrition Facts:

Serving size is for 1, calories 487, fat cal 19, total fat 2g, sat fat 0 g, trans fat 0 g, cholest 0mg, sodium 146 mg, total carbs 100 g, fiber 18 g, sugars 18g, protein 17g. Daily values are based on a 2000 calorie diet.

Wisdom: By AWE
This was dinner, day 3. Good news! My digestive system is now balanced. I believe the challenge has been taste and texture. It takes some getting use to eating a bland diet(no sugar/salt). So, I have decided to spice up the dishes to my liking, while still upholding the nutrition.
I enjoyed the polenta. It was very filling. The taste of chipotle and barbecue was realistic. I felt full and satisfied. It was a good dish! Annd a fruitful day.
Love and light.


Famous Quote:

“ Live in the sunshine, swim in the sea, drink the wild air.”
—By Waldo Ralph Emerson

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