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->>VEGAN POLENTA PUTTANESCA
For the Puttanesca Sauce
2 tbsp. olive oil
1 onion, diced
5 garlic cloves, minced
28 oz. can crushed tomatoes
3 cups diced tomatoes
½ cup kalmata olives, coarsely chopped
2 tbsp. capers
1 tsp. red pepper flakes (or to taste)
1 tsp. pepper
½ tsp. salt
½ cup fresh basil leaves, sliced
For the Tofu Ricotta
1 small onion
3 garlic cloves
1 lb. firm or extra firm tofu, drained
juice of 1 lemon
¼ cup unflavored, unsweetened non-dairy milk
¼ tsp. salt
black pepper to taste
½ cup chopped fresh parsley
For the Polenta
1 roll prepared polenta (18 oz.)
cooking spray or a few dashes of oil
Prepare the Sauce
Heat oil in large saucepan over medium heat. Add onion and sauté until soft, about five minutes.
Add garlic and sauté another minute.
Add all remaining ingredients except for basil. Stir and allow to simmer, uncovered, for at least 30 minutes. Meanwhile, prepare tofu ricotta and polenta.
Add basil just before serving. Stir to blend.
Prepare the Tofu Ricotta
Place onion and garlic into food processor bowl and process until finely chopped.
Add tofu, lemon, milk, salt, pepper and parsley. Pulse until well blended, making sure to stop before it gets smooth.
Prepare the Polenta
Slice polenta into ½ inch slabs.
Spray or coat large skillet with oil and place over medium heat.
Place polenta slabs in skillet and cook until the bottoms begin to crisp up and brown, about 5 minutes. Flip and repeat on other side.
Starting with a slice of polenta, create alternating layers of polenta and tofu ricotta on four plates, dividing ingredients evenly.
After layering, ladle sauce generously over each stack.
VEGAN SKILLET EGGPLANT LASAGNA
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Colby Glass, MLIS, Professor Emeritus