Polenta Vegetable Lasagna

Polenta Lasagna
1 Package Polenta(I used Trader Joes Roll)
1 Jar Marinara, with 1/3 c set aside
8oz Mushrooms(I used crimini)
2T red table wine
1 zucchini
couple handfuls spinach

no-cheese topping(adapted from fatfreevegan.com)
1/4 nutritional yeast
2T Cornstarch
1tsp garlic powder
3/4c water
1tsp lemon juice
dash salt


First I sauteed the mushrooms in about 2T water and 2T wine, cook until there is little liquid in the pan. Add spinach and wilt. add the jar of sauce and set aside.
Slice the polenta about 1/4" thick and the zucchini very thin.
Start layering by pouring the 1/3c of sauce into a casserole dish(I used 8x8 and it worked well)
Then layer polenta then zucchini twice, pour 1/2 sauce over put on the final layer and spread the rest of the sauce over the top. Preheat oven to 425.

In a saucepan mix all ingredients for no-cheese topping. Turn stove to medium and stir continuously until sauce thickens. It will be quite thick-turn off heat and immediately add to top of the lasagna. If its too thick to spoon onto lasagna you may add a bit of water, but I just scooped mine on!

Bake at 425 uncovered for about 30-40 minutes until some of the water from the vegetables has evaporated and sauce is bubbly.

Enjoy!

Creamy White Bean Taco Soup

Creamy White Bean Taco Soup



Ingredients:

2c Cooked Great Northern beans with some liquid

2 rounded T nutritional yeast
1 can diced tomatoes
1 cube not beef boullion
1/4 ea orange and green bell pepper(sometimes I use 1/2c Trader joes tri color peppers)
1/3c TVP
Taco seasoning (here)



I prefer to use dried beans so I cook them and freeze them about once a month. My freezer pouches are about two cups each.

Put half of the beans in a soup pot on medium heat.
Add the boullion cube and nutritional yeast.
Puree with an immersion blender.
Add the rest of the ingredients and bring to a boil.
Let simmer for 10 minutes. (If it looks too thick add a little water)

Garnish with taco toppings if desired! I chose avocado and cilantro- yum!

Creamy Mushroom and Spinach pasta



Creamy Mushroom and Spinach Pasta

Ingredients:

• 4 servings of your favorite rice pasta cooked (I used Trader Joes Brown Rice Penne)
• 10oz white button mushrooms
• about 1/4c frozen spinach
• 1/4c red wine
• 1/4c veggie broth
• 1T tofutti cream cheese
• 3 garlic cloves (pressed)
• dash nutmeg
• dash onion powder
• dash crushed red pepper
• 1tsp braggs
• Fresh ground sea salt and black pepper to taste
• Optional: nutritional yeast

Cook pasta according to package instructions drain, rinse and set aside
In a large saucepan add the mushrooms, veggie broth(I like to use the not-chicken flavor), wine, and garlic. Let simmer until mushrooms are nice and soft
Add onion powder, red pepper, braggs, and spinach. Cook until spinach is heated through.
Toss in pasta and heat. Last add the Tbs Tofutti cream cheese and stir until mixed through. sprinkle a bit of nutmeg according to taste as well as salt and pepper if desired.