Sunday, July 3, 2011

Polenta Lasagna with Portabellas and Kale

this recipe was found at Fat Free Vegan Kitchen (check her out, she has great stuff)

I (Alicia) made this dish to welcome Laurin home from her long day at work with the small friends. It was delicious though not exactly pretty looking. I only used one package of polenta in the future 2 might be a better choice to soak up more of the sauce.

Polenta Lasagna

1 18-ounce package prepared polenta

1/2 large onion, chopped
2 cups chopped baby portabella mushrooms
4 cloves garlic minced
1/2 bunch kale, center rib removed and chopped into bite-sized pieces
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (I used Newmans Sockarooni sauce)
vegan soy parmesan --- i did not use this!! the stuff at whole foods listed nutritional yeast, seasonings and love as the ingredients. for $7.99. we got enough love.
**recipe called for 1/4 cup of kalamata olives I skipped this because Laurin hates olives**
“Cheese” sauce:

1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 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 8×8-inch baking dish with non-stick spray and set aside.
Place the cheese sauce ingredients into a 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 sauté for one more minute.
Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce 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 kale mixture over the sauce. Top with the remaining polenta. Spread the remaining marinara sauce over the top.
Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.

Add a bottle of red wine, some good music and your own love. Enjoy.

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