Saturday, August 29, 2009

Yummy Polenta Lasagna

This is a version of Susan V's Polenta Lasagna with Portabellas and Kale. This is sooo delicious! My husband loves it. It goes great with a mixed greens salad (Italian vinagrette) and garlic bread. When I make this he never misses the meat! This is NOT a Mexican dish but we love it so much I wanted to share it...

1 18-ounce package prepared polenta
1/2 large onion, chopped

1 zuchini, cut into 1/4-inch pieces
1 large portabella mushroom, cut into 1/4-inch pieces
4 cloves garlic, minced
1 bunch spinach, chopped into bite-sized pieces
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 jar marinara sauce (The BEST is Seeds of Change Tuscan Tomato and Garlic, but it is expensive and difficult to find.)

2 tbsp. cracked red pepper
1 bag vegan mozzarella cheeze
"Cheese" sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. tahini
1 tsp. garlic powder

1 tbsp Italian Spice
2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch

Preheat oven to 375° F. Spray the bottom and sides of a 8x8-inch baking dish with non-stick spray and set aside.

Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.

Sauté the onions and portabellas in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and zuchini and sauté for one more minute.

Add the spinach, basil, and 1/4 cup water or veg. broth. Sauté until the spinach is wilted and tender and the water has evaporated. Add the cheese sauce and cracked red pepper and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.

Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the spinach mixture over the sauce. Top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with vegan cheeze.

Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.
Serves 6.

Saturday, August 22, 2009

Tofu Bulgur Salad

This is a version of a recipe we found in Muscle Chow. (my husband's favorite cookbook) This is very filling. I took a serving of it for lunch one day and ate it with a plum and was full for 4 hours!
1 1/2 cups boiling water
1 c bulgur wheat
2 roma tomatoes chopped
1 bunch fresh cilantro chopped
juice of 1-2 lemons
1 can chickpeas drained and rinsed
3 tsp EVOO
1/2 onion chopped
1 yellow bell pepper chopped
1 pkg extra firm tofu drained and pressed (cubed)
1 tsp salt
1 avocado, chopped
In a large bowl, combine the water and bulgur wheat. Stir and cover for 30 min or until bulgur has soaked up the water. Add the tomatoes, cilantro, lemon juice, 2 tsp of EVOO, half of the onion and bell pepper. toss well. In a skillet, heat to medium and add the tofu. Brown the tofu, turning occasionally. Add the remaining onion and bell pepper. Add the tofu mixture to Bulgur wheat. gently fold together with avocado. Refrigerate for 3 hrs before serving for flavors to blend. Tastes better the next day!!! Serves 6. Around 219 calories and 10 g protein per serving.