The Lifestyle of a Vegetarian in College

Submissions can be anything from recipes to photos that are vegetarian or something you would like to see featured on the blog. It can have anything to do with what you've been doing on campus that is green to not so quality cell phone pics of that delicious three am snack you just made.

Contributing Authors

theartoflivingfromwithin See the Beauty in Everything
misstarajoy I'm the big bad wolf.

prettygirlfood:

Vegetable-Polenta Lasagna

ingredients
2 1/2 cups water

1 1/2 cups yellow cornmeal

1 1/2 cups water

1 teaspoon salt

1 small onion, thinly sliced

1 tablespoon olive oil

4 cups fresh mushrooms, halved

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 12 ounce jar roasted red sweet peppers, drained and cut into thin strips

1 1/4 cups marinara pasta sauce

1 cup shredded mozzarella cheese (4 ounces)

Snipped fresh flat-leaf parsley (optional)

directions
1. For polenta, in a medium saucepan, bring the 2 1/2 cups water to boiling. Meanwhile, in a small bowl, combine cornmeal, the 1 1/2 cups water, and the 1 teaspoon salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until very thick, stirring frequently. Spread evenly in an ungreased 3-quart rectangular baking dish; cool. Cover and chill about 30 minutes or until firm.

2. Preheat oven to 350 degrees F. In a large nonstick skillet, cook onion in hot oil over medium heat for 3 to 4 minutes or until tender. Add mushrooms, the 1/4 teaspoon salt, and black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat. Stir in roasted peppers.

3. Spread marinara sauce over chilled polenta. Top with vegetable mixture; sprinkle with cheese.

4. Bake, covered, for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly. If desired, sprinkle with parsley.

Serves 8.