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Carrot Amaranth Polenta with Parsley Oil

When it comes to January meals, I’m about as veg-forward as I can be. More hearty vegan meals, bright in color and full of flavor. This polenta is made with the help of amaranth, instead of traditional polenta. It’s not quite the same but delicious nonetheless.


It’s no secret that I love mixing up grains into traditional dishes. This amaranth polenta was sparked from my love of using millet in place of the traditional polenta. These pseudograins thicken up when cracked and make for a wonderful polenta/porridge like consistency.

When it comes to amaranth, don’t skip the toasting. I find amaranth to be a bit heavy on the grassy flavor but it lessens a bit with toasting.

Carrot Puree

In terms of components I use, this carrot puree is gold. This is one of the best uses but I love using the carrot puree as a base for beans, risotto, and pasta sauce. Depending on what I’m making, I’ll make the puree roasting the carrots or I’ll braise the carrots to make them tender (for times I don’t feel like turning on the oven).

The toppings

Finally, when it comes to this polenta, it really comes together with the toppings. Making parsley oil is a great option when you have a bunch of parsley you’d like to use. The color is beautiful and the flavor adds a nice herby punch. If you don’t want to take the time, just top with a bit of chopped parsley.

Carrot Amaranth Polenta with Parsley Oil


Creamy polenta made with amaranth and a simple carrot puree.




1 cup amaranth

3 cups water

¼ teaspoon salt

Carrot Puree

4 medium carrots (about 1 pound)

2 to 3 cups vegetable broth

2 tablespoons light miso


Parsley Oil

Toasted Walnuts

Black Pepper


  • Place amaranth in a blender or food processor and pulse a few times until the amaranth is cracked (think texture of polenta). Heat a pot over medium heat and add the cracked amaranth. Toast lightly then add in water and salt. Bring to a boil, reduce to a simmer, and cook until thickened; about 20 minutes.
  • To start, clean the carrots (and peel if you feel the need- I rarely do). Cut into 1/4” slices and place in a pan. Add enough broth to come halfway up the carrots. Cover, bring to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes. Drain the liquid and reserve. Place the carrots in a blender with the miso and puree until smooth, adding in enough of the reserved liquid until the puree is smooth.
  • Add the carrot puree until amaranth and cook together until hot. Taste and add salt as needed. When serving, top with parsley oil, toasted walnuts, and black pepper.


  • For the polenta,  you could use broth but find using broth in both is really overwhelming.
  • Swap out the parsley oil for just parsley and a drizzle of olive oil

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Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.


Marinated Tomato and Avocado Salad

  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:

  • Cuisine:

  • Diet:


  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


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