Supper with all the trimmings

Southern Living, Nov 2003 by Zacharia, Joy E

You needn't be a vegetarian to enjoy a delicious meatless menu.

Nowadays it's not unusual to have a family member or friend who doesn't eat meat. Here, Crescent Dragonwagon of Arkansas shares a few of the more than 1,000 recipes from her cookbook, Passionate Vegetarian (Workman Publishing Company, Inc., $24.95). This menu is so good, you'll be proud to serve it to meat lovers too. It's perfect for Thanksgiving dinner or any other time you want to impress.

POLENTA LASAGNA WITH CREAM SAUCE

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 10 MIN., BAKE: 40

MIN., BROIL: 5 MIN., STAND: 15 MIN.

This recipe is adapted from Crescent's Polenta Lasagna With Sauce Soubise.

½ pound fresh shiitake mushrooms

½ large onion, sliced

Vegetable cooking spray

½ (8-ounce) container fresh button mushrooms, sliced

¾ cup 1% lowfat milk

2 tablespoons cornstarch

2 tablespoons 1% lowfat milk

¼ cup 1/3-less-fat cream cheese, softened

¼ cup dry white wine

¾ teaspoon salt

¼ teaspoon freshly ground pepper

¼ teaspoon ground nutmeg Cream Sauce

2 (17-ounce) tubes plain or pesto-flavored polenta, cut into ½-inch slices

½ cup grated Parmesan cheese, divided

REMOVE stems from shiitake mushrooms, and thinly slice.

SAUTE onion in a large nonstick skillet coated with cooking spray over high heat 3 minutes. Add shiitake and button mushrooms, and saute 3 to 4 minutes or until onion is tender. Add ¾ cup milk, and bring to simmer.

WHISK together cornstarch and 2 tablespoons milk; stir into mushroom mixture. Add cream cheese and wine, stirring until blended. Remove from heat. Stir in salt, pepper, and nutmeg.

SPREAD 3 tablespoons of Cream Sauce in a 13- x 9-inch baking dish coated with cooking spray. Layer one-third of polenta slices over sauce. Sprinkle ¼ cup Parmesan cheese over polenta. Top with mushroom mixture. Top with one-third polenta slices and remaining Cream Sauce; top with remaining one-third of polenta slices.

BAKE at 375° for 35 to 40 minutes or until bubbly. Sprinkle with remaining ¼ cup Parmesan. Broil at high 3 to 5 minutes or until cheese is lightly browned. Remove from heat. Cover loosely with aluminum foil, and let stand 15 minutes before serving.

NOTE: For testing purposes only, we used Marjon Original Polenta found in the produce section of the supermarket.

Cream Sauce:

MAKES 5 CUPS

PREP: 20 MIN.; COOK: 1 HR., 15 MIN.

3 large onions, diced

2 teaspoons water

¼ teaspoon soy sauce

Vegetable cooking spray

3¾ cups unflavored soymilk, divided

¾ medium onion, unpeeled

1 celery rib, cut into 3-inch pieces

6 whole cloves

3 bay leaves

¼ teaspoon ground nutmeg

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

4½ teaspoons cornstarch

1 teaspoon salt

¾ teaspoon pepper

COOK first 3 ingredients in a large nonstick skillet coated with cooking spray, covered, over low heat 45 minutes or until onions are very tender, stirring occasionally. Remove mixture from heat, and set aside.

RESERVE 2 tablespoons soymilk, and set aside. Bring remaining soymilk, unpeeled onion, and next 4 ingredients to a gentle boil in a medium saucepan; reduce heat, and simmer 15 minutes.

MELT butter in a nonstick skillet over medium heat. Stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned.

POUR soymilk mixture through a wire mesh strainer into a bowl, discarding solids. Whisk soymilk mixture into butter mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.

STIR together cornstarch and reserved 2 tablespoons soymilk until smooth. Whisk cornstarch mixture into soymilk mixture, whisking until thickened. Remove from heat. Stir in diced onion mixture, salt, and pepper.

Calories 374 (25% from (at); Fat 11g (sat 5.3g, mono 2.8g, poly 2g); Protein 17g; Carb 51g; Fiber 5.3g; Chol 23mg; Iron 3.2mg; Sodium 1,255mg; Calc 219mg. Reduce sodium by omitting salt when preparing this recipe. Packaged polenta contains salt.

SALAD WITH

DIJON VINAIGRETTE

MAKES 6 SERVINGS

PREP: 15 MIN.

This recipe is adapted from Crescent's Salad of Local Greens With Sharp Classic Vinaigrette With a Bite.

6 to 8 cups mixed salad greens 1 cup very thinly sliced purple or green cabbage

Dijon Vinaigrette

1 lemon, halved (optional)

Freshly ground black pepper to taste

¼ cup freshly grated Parmesan cheese

PLACE salad greens and cabbage in a large bowl. Drizzle 2 to 3 tablespoons Dijon Vinaigrette over greens, and squeeze lemon over salad, if desired. Sprinkle with pepper and cheese. Serve immediately.

Dijon Vinaigrette:

MAKES ABOUT 1¾ CUPS

PREP: 5 MIN.

1/2 cup cider vinegar

¼ cup coarse-grained Dijon mustard

4 to 6 garlic cloves

1/2 teaspoons salt

¼ to 1/2 teaspoon pepper

1 cup extra-virgin olive oil

PROCESS first 5 ingredients in a blender or food processor until smooth. With blender or processor running, add oil in a slow, steady stream; process until smooth.

NOTE: Store extra dressing in refrigerator up to 1 week.

Calories (including 1 tablespoon dressing) 108 (78% from fat); Fat 9.4g (sat 1.8g, mono 6.5g, poly 0.8g); Protein 2.9g; Carb 4.1g; Fiber 2.1g; Chol 2.6mg; Iron 1.2mg; Sodium 171mg; Calc 96mg.