Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Black Pepper Fine Grind Description
One of the world's most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Frontier offers black pepper in a full range of grinds -- cracked, coarse, medium and fine -- to suit your every need.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Vegan Creamy Polenta with Roasted Fall Vegetables
[vc_row][vc_column][vc_column_text]Craving a cozy, plant-based comfort food? Whip up this creamy polenta stacked with roasted sweet potatoes and string beans for a warm bowl of seasonal flavor. Enjoy the perfect blend of smooth polenta and sweet, roasted vegetables in one beautiful, bountiful dish.
Vegan Creamy Polenta with Roasted Fall Vegetables
Polenta
- 2 cups water
- 2 cups oat milk
- 1-1/4 tsp. Himalayan pink salt
- 1 cup organic yellow corn polenta
- 2 Tbsp. plant-based butter
- 1 Tbsp. nutritional yeast
- 1/8 tsp. ground black pepper
Roasted vegetables
- 2 Tbsp. avocado oil
- 2 medium-sized sweet potatoes (peeled, seeded and cubed)
- 1/2 lb. green beans (washed, ends cut and halved)
- 1/4 tsp. Himalayan pink salt
- 1/8 tsp. ground white pepper
- Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
- To prepare polenta, in sauce pan on medium-high heat, add water and oat milk and bring to boil. Whisk in polenta and reduce heat to low, stirring until thickened, about 30 minutes. Remove from heat, stir in butter, nutritional yeast, salt and pepper. Cover and let stand about 2 minutes before serving.
- While polenta cooks, place prepped vegetables on baking sheet and toss with avocado oil, salt and pepper. Bake 22 minutes.
- Add polenta to bowls and layer roasted vegetables on top.
Get the ingredients you’ll need to make this comforting bowl.
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