Daikon "noodles" and Polenta Caprese "toasts"

This mean is fresh, simple, quick and tastes great. My daughter thought this were actual noodles and ate them right up! I hope that you enjoy them as well!

Daikon "Noodles" and Bruschetta Sauce

• 2 large daikons, about 1#
• 2TB EVOO
• 2TB garlic, minced
• 3 large tomatoes (I prefer vine ripe), chopped
• 2ts horseradish, fresh ground
• 1 bunch scallions, chopped
• 1 ts basil paste or 1/2c chopped

1. Peel daikons then use the peeler to create thin strips and add to salted cold water and soak for 30 minutes.
2. Heat EVOO over medium-high heat, add garlic and reduce to medium.
3. Heat garlic until fragrant then add tomatoes. Continue to cook until tomatoes are broken down and most of liquid is evaporated. 
4. Add horseradish and scallions and cook for about another 5 minutes until scallions are soft.
5. Drain daikon and add to pan. Cook for another 10 minutes until "noodles" are soft and sauce rethickens.
6. Let rest for 5 minutes, top with veggie cheese and enjoy!

Polenta Caprese "Toasts"

• 1 sundried tomato polenta "log"
• basil paste (in produce section or puree a bunch of basil)
• 1 medium tomato
• veggie mozzarella

1. Preheat oven to 350 degrees.
2. Cut log into 1/4" slices and add a thin layer of basil paste. Place on a cookie sheet and bake for 20 minutes.
3. Thinly slice tomato and place on top of polenta round, top with veggie cheese and back for another 5-10 minutes until cheese is melted.
4. For best results, let rest for 10 minutes and enjoy!

Hopefully I will be able to get some more recipes posted as we get the last of our stuff moved.