Rinse and dry the produce. Place a medium saucepan over medium-high heat and add the almond milk, 2 cups of water, and a pinch of salt and pepper. Bring liquid to a simmer while you move to Step 2.

Trim and chop the zucchini into cubes. Trim about an inch off the bottom of the asparagus and cut the remaining stalks into 1 inch pieces. Peel and mince the shallot. Mince the garlic.

Slowly add the polenta to the simmering almond milk while whisking continuously. Reduce the heat to low and whisk frequently until it begins to thicken, about 10 to 12 minutes. Once thickened, stir in the vegan parmesan and nutritional yeast. This process can take up to 30 minutes on low heat.

Finely chop the basil leaves and add to a medium bowl. Finely chop the pumpkin seeds and pecans add to the same bowl. Zest the lemon. Add the lemon zest, half the minced garlic, 1 tbsp olive oil and a pinch of salt and pepper to the bowl and stir with a spoon.

Place a large pot over medium high heat and add 1 tbsp olive oil. Add the zucchini and cook until browned in places, about 3 to 4 minutes. Add the remaining minced garlic, shallot, and a sprinkle of salt and pepper and cook until garlic is fragrant, about 1 minute. Add the asparagus and baby spinach and cook until bright green and tender, about 3 to 5 minutes.

Cut the lemon into wedges. To serve, spoon the creamy polenta into shallow bowls and top with the ratatouille verde. Pass the lemon wedges and basil gremolata around the table.