recipes
what you'll need!
for the polenta:
3 cups vegetable broth
3/4 cup polenta
1 tbsp neutral oil for polenta
for the shrooms':
1tbsp neutral oil
1 cup oyster mushrooms
2 garlic cloves, minced
1 scallion, sliced lengthways
a handful of mangetout & asparagus tips
1 sprig of thyme
pinch of salt
1 wiri wiri pepper (Scotch Bonnet alternative)
2tbsp coconut aminos
for the scallion oil:
1/3 cup neutral oil (grapeseed, olive)
1 scallion, thinly sliced
