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Christian Vegetarian Association Presents:
Take
Heart!
Vegan Polenta Lasagna
(http://bonzaiaphrodite.com)
Ingredients: 1 25 oz. jar of vegan
marinara 1 18 oz. tube of polenta or 1 1/2 cups of dry polenta
1/2 cup diced onion 4 cloves garlic, minced 2 cups spinach
1 cup vegan cream cheese 2 tablespoon nutritional yeast small
handful fresh basil, roughly sliced 1 1/2 teaspoons oregano
1/2 teaspoons marjoram salt and pepper to taste (I used 1/2 tsp
each) handful (about 4 oz) vegan shredded cheese handful black
olives, sliced medium tomato, sliced Preparation:
- Preheat oven to 400º. - In an oiled skillet, sauté the
onion over medium low-heat, until translucent. Add the spinach
and garlic, continuing to sauté until flavors come out. Remove
from heat. - In a mixing bowl bowl, combine the cream cheese,
spinach-onion mixture, nutritional yeast, basil, and spices. - If
using a tube of polenta (like I did here), slice it into thin discs
– you will need 27 slices. If using dry polenta (which is much
better), prepare it as instructed on package, making vegan
substitutions as needed. When it has cooked and cooled, slice
it into 25 flat squares, or perhaps 9 strips. - Spread half of
the marinara sauce in the bottom of an 8×8-inch pan. Place a
layer of polenta over the sauce, followed by half of the spinach
filling. - Cover with another layer of polenta discs and then
spread the remaining spinach-cheese mixture over them. Top with a
final layer of polenta, and pour on the remaining sauce. Sprinkle a
thin layer of extra nutritional yeast, and then add the shredded
vegan cheese. - Cover the dish tightly with foil, and bake
for 30-45 minutes at 400º. Then remove the foil and spread sliced
tomatoes and olives across the top, baking uncovered for another
10-20 minutes. Remove from the oven and garnish with fresh basil.
Your question and comments are welcome

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