|Autumn in Sedona|
Autumn is tourist season in Sedona, and it is in full swing! We've been working like crazy and trying to get outside as much as possible. The weather here is perfect for hiking, climbing, sight-seeing, and RVing! All the while, we've been planning for winter. Our annual RV-free month long trip to the east coast is in the works. Stops may just include New York, New Jersey, Georgia, South Carolina, and Florida. Then back west to check out Tucson, Arizona perhaps for the rest of the winter. Apparently we are sticking to the snowbird lifestyle, as our RV is not really equipped for 4 season living. I feel really lucky to live the way I do, and wouldn't trade places with anyone for anything! A life blessed with health, family, love, joy, adventure, and a spectacular view.
Ok, so hopefully all that happy crap didn't make you barf....or lose your appetite.
It's time to make Portobello and Sun-dried Tomato Polenta Balls !
|Portobello and Sun-dried Tomato Polenta Balls|
Easy, gluten free, nut free, oil free, soy free, vegan
makes approximately 21 balls
1 cup polenta (I strongly reccommend buying certified organic corn-based products)
2 ½ cups vegetable broth
1 cup portobello mushroom, chopped small
⅓ cup sun-dried tomatoes, cut into thin strips
¾ cup red onion, chopped small
3 cloves garlic, minced
½ tsp dried basil
¼ tsp paprika
salt to taste
½ cup fresh cilantro, chopped (fresh parsley or basil would also be great to substitute the cilantro)
Over medium heat, in a non-stick sauté pan, combine everything except the cilantro. Stirring often, cook until polenta thickens to very firm, 20-25 minutes. Remove from heat. Stir in cilantro. Let cool 5-10 minutes. Form into balls. Can be served cold or fry balls in a little olive oil until golden brown and serve hot.