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Vegan Recipes/ Vegetarian Recipes


The bounty of the garden is stacked with earthy flavors that combine to make an undeniably great-looking company dish. This make-ahead entrée is worth the little extra time spent in the kitchen. Just before serving, tuck it under the broiler until the cheese melts, top it with fresh tomato sauce, and serve. This showy dish pays off with rewarding flavors. To complete the meal, serve with a tossed salad of greens and crunchies like sliced radishes, chopped cucumbers, and diced bell peppers. Add steamed broccoli or okra, and a lightly spiced fruit salsa.

If you're only serving 2, 3 or 4 guests, make the whole recipe anyway. It tastes equally as good as a leftover the next day.

Stacked Polenta

STACKED POLENTA

1 medium eggplant, sliced 1-inch (2.5 cm) thick
2 medium zucchinis, angle sliced 1/2-inch (1 cm) thick
3 medium onions, sliced 1/4-inch (.5 cm) thick
Salt and pepper to taste

3 1/2 C. (840 ml) water
1 C. (240 ml) rich soymilk
1 1/4 t. salt
1 C. (240 ml) medium-coarse cornmeal or cornmeal labeled polenta
2 T. nutritional yeast

1 1/2 lbs. (680 g) tomatoes, chopped
Salt and pepper to taste

1 lb. (450 g) vegan mozzarella cheese, cut into 12 slices

Garnish (optional)
4 chopped green onions
1 C. (240 ml) finely shredded purple cabbage

  1. Preheat oven to 375 F. (Gas Mark 5). Lightly oil 3 baking sheets.
  2. Arrange eggplant and zucchini on one baking sheet, and the onions on the other. Sprinkle lightly with salt and pepper. Bake at 375 F. (Gas Mark 5) for about 25 to 35 minutes or until fork tender and lightly browned. The third baking sheet is reserved for the polenta.
  3. While vegetables are roasting, heat water to boiling in a 4-quart (4-liter) saucepan. Add soymilk, salt, and cornmeal, and simmer gently over medium heat, stirring frequently with a wire whip, for about 10 minutes.
  4. Add nutritional yeast and continue cooking, stirring occasionally, until mixture reaches the consistency of very thick oatmeal, about 15 to 20 minutes. Pour out onto the third baking sheet, spreading to a 10-inch by 12-inch (25 by 30-cm) rectangle. Chill until ready to assemble.
  5. Put tomatoes into a deep skillet and sauté over high heat for about 3 or 4 minutes. Season with salt and pepper and set aside.
  6. ASSEMBLY: On a clean baking sheet, arrange the polenta cut into 6 even servings. Place eggplant slice on top of polenta, slightly askew so polenta is visible.
  7. Layer next with zucchini slices, then sliced onions, then top with cheese.
  8. Cover with plastic wrap and refrigerate until ready to serve.
  9. TO SERVE: Warm tomato sauce. Remove plastic from polenta stack, and place under the broiler for about 3 minutes or until cheese melts.
  10. Pour tomato sauce over cheese and sprinkle with chopped green onions. Garnish plate with shredded purple cabbage. Serves 6.

Click here for past cookingwithzel@home.comeonin recipes


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