Earthbound Farm co-founder Myra Goodman, along with her daughter, recently released Straight From The Earth, a cookbook of wholesome vegan recipes. If you're jumping on the veggie-loading bandwagon, this is a cookbook you'll need in your kitchen arsenal. This crispy-creamy polenta smothered in a bold tomato sauce won't leave you wanting anything but seconds. 

The polenta cooks quickly, but it needs an hour or two to cool in the fridge, so we recommend making it ahead of time or letting it cool while you cook the tomato sauce. Topped with toasted pine nuts and fresh parsley, my mom’s sauce pairs perfectly with my seared polenta cakes — making this recipe an example of our creative mother-daughter collaboration.

Reprinted with permission from Straight from the Earth