Make vegan polenta that a student will love

[Guest guest]

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat-and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

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[Guest guest]

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

" Our students on campus continually push us to create new and exciting meat alternative options, " said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat-and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10 " X12 " pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at -- Email: bluerose156AIM: A Blue Rose 156 YM: blue_rose_156

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Boston-Pagans

[Guest guest]

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

Blue Rose <bluerose156 Sent: Thursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at -- Email: bluerose156@ gmail.comAIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose- x.livejournal. com~http://groups. / group/Boston_ Gothichttp://groups. / group/Boston_ Mystichttp://groups. / group/Boston- Pagans

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[Guest guest]

Probably because they were too confused to know to say something like " un-chicken stock " or something to that effect.

 

Doubt it was written by a veggie.

On Thu, Aug 7, 2008 at 4:06 PM, Peter VV <swpgh01 wrote:

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

 

 

 

Blue Rose <bluerose156

Thursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

" Our students on campus continually push us to create new and exciting meat alternative options, " said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10 " X12 " pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at

 

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http://groups. / group/Boston- Pagans

 

 

 

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Boston-Pagans

[Guest guest]

Still, sounds like it could be nice? wouldnt exactly call it lasagne though. Never cooked polenta, wouldnt know where to start, so many different types of corn meal available, and do you bake it or just let it cool?

 

 

 

Peter vv

 

 

Blue Rose <bluerose156 Sent: Thursday, 7 August, 2008 9:08:29 PMRe: Make vegan polenta that a student will love

 

 

 

Probably because they were too confused to know to say something like "un-chicken stock" or something to that effect.

 

Doubt it was written by a veggie.

On Thu, Aug 7, 2008 at 4:06 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

 

 

 

Blue Rose <bluerose156@ gmail.com>@gro ups.comThursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

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[Guest guest]

I've made eggplant and polenta stacks with tomato sauce. It's extremely good, and makes for something of a makeshift eggplant parm-like thing.

 

I've just fried them, though. I bet you could bake also.

 

On Thu, Aug 7, 2008 at 4:13 PM, Peter VV <swpgh01 wrote:

 

 

Still, sounds like it could be nice? wouldnt exactly call it lasagne though. Never cooked polenta, wouldnt know where to start, so many different types of corn meal available, and do you bake it or just let it cool?

 

 

Peter vv

 

 

 

Blue Rose <bluerose156

 

Thursday, 7 August, 2008 9:08:29 PMRe: Make vegan polenta that a student will love

 

 

 

 

Probably because they were too confused to know to say something like " un-chicken stock " or something to that effect.

 

Doubt it was written by a veggie.

 

On Thu, Aug 7, 2008 at 4:06 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

 

 

 

 

Blue Rose <bluerose156@ gmail.com>

 

 

@gro ups.comThursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

 

 

 

 

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

" Our students on campus continually push us to create new and exciting meat alternative options, " said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10 " X12 " pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

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[Guest guest]

What is WTF?--- On Thu, 8/7/08, Peter VV <swpgh01 wrote:

Peter VV <swpgh01Re: Make vegan polenta that a student will love Date: Thursday, August 7, 2008, 2:59 PM

 

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

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[Guest guest]

they sell vegetarian chicken broth here.....generally comes in a container like a soy milk type box

you can get it vegan, its just seasoning, no dead birds

Peter VV Aug 7, 2008 12:59 PM Re: Make vegan polenta that a student will love

 

 

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat-and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

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With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably.

[Guest guest]

because vegetable stock is different

different flavor

welcome to the land of analogs, and trying to make things that everyone is used to.

"fake chicken broth" probably wouldn't market very well

Peter VV Aug 7, 2008 1:06 PM Re: Make vegan polenta that a student will love

 

 

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

Blue Rose <bluerose156 > Sent: Thursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at -- Email: bluerose156@ gmail.comAIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose- x.livejournal. com~http://groups. / group/Boston_ Gothichttp://groups. / group/Boston_ Mystichttp://groups. / group/Boston- Pagans

 

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[Guest guest]

polenta can be prepared on the stove top, in the oven, or in a double boiler...

you can fry em up if you want (as andrea said) after its been created

Blue Rose Aug 7, 2008 1:17 PM Re: Make vegan polenta that a student will love

 

 

 

 

 

I've made eggplant and polenta stacks with tomato sauce. It's extremely good, and makes for something of a makeshift eggplant parm-like thing.

 

I've just fried them, though. I bet you could bake also.

 

On Thu, Aug 7, 2008 at 4:13 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

Still, sounds like it could be nice? wouldnt exactly call it lasagne though. Never cooked polenta, wouldnt know where to start, so many different types of corn meal available, and do you bake it or just let it cool?

 

 

Peter vv

 

 

 

Blue Rose <bluerose156 >

Thursday, 7 August, 2008 9:08:29 PMRe: Make vegan polenta that a student will love

 

 

 

 

Probably because they were too confused to know to say something like "un-chicken stock" or something to that effect.

 

Doubt it was written by a veggie.

 

On Thu, Aug 7, 2008 at 4:06 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

 

 

 

 

Blue Rose <bluerose156@ gmail.com>

 

 

@gro ups.comThursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

 

 

 

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at

-- Email: bluerose156@ gmail.comAIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose- x.livejournal. com~http://groups. / group/Boston_ Gothichttp://groups. / group/Boston_ Mystichttp://groups. / group/Boston- Pagans

 

 

 

 

 

 

 

 

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With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably.

[Guest guest]

what the f-word

echolike Aug 7, 2008 1:33 PM Re: Make vegan polenta that a student will love

 

 

 

 

 

 

 

What is WTF?--- On Thu, 8/7/08, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

Peter VV <swpgh01 (AT) talk21 (DOT) com>Re: Make vegan polenta that a student will love Date: Thursday, August 7, 2008, 2:59 PM

 

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at

 

 

 

 

With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably.

[Guest guest]

Polenta is sold in tubes here. Kind of like hamburger. Many times I have also found polenta with sundried tomatoes or other flavors. All you do is just slice and heat, or crumble. Very yummy!!! fraggle <EBbrewpunx Sent: Thursday, August 7, 2008 6:45:37 PMRe: Make vegan polenta that a student will love

 

 

polenta can be prepared on the stove top, in the oven, or in a double boiler...

you can fry em up if you want (as andrea said) after its been created

Blue Rose Aug 7, 2008 1:17 PM @gro ups.com Re: Make vegan polenta that a student will love

 

 

 

I've made eggplant and polenta stacks with tomato sauce. It's extremely good, and makes for something of a makeshift eggplant parm-like thing.

 

I've just fried them, though. I bet you could bake also.

 

On Thu, Aug 7, 2008 at 4:13 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

Still, sounds like it could be nice? wouldnt exactly call it lasagne though. Never cooked polenta, wouldnt know where to start, so many different types of corn meal available, and do you bake it or just let it cool?

 

 

Peter vv

 

 

 

Blue Rose <bluerose156@ gmail.com>@gro ups.com

Thursday, 7 August, 2008 9:08:29 PMRe: Make vegan polenta that a student will love

 

 

 

 

Probably because they were too confused to know to say something like "un-chicken stock" or something to that effect.

 

Doubt it was written by a veggie.

 

On Thu, Aug 7, 2008 at 4:06 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

 

 

 

 

Blue Rose <bluerose156@ gmail.com>

 

 

@gro ups.comThursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

 

 

 

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

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[Guest guest]

So its probably chemicaly enhanced then to provide the flavour of slaughtered fowl flesh??

 

 

 

Peter vv

 

 

fraggle <EBbrewpunx Sent: Friday, 8 August, 2008 12:40:38 AMRe: Make vegan polenta that a student will love

 

 

because vegetable stock is different

different flavor

welcome to the land of analogs, and trying to make things that everyone is used to.

"fake chicken broth" probably wouldn't market very well

Peter VV Aug 7, 2008 1:06 PM @gro ups.com Re: Make vegan polenta that a student will love

 

 

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

Blue Rose <bluerose156@ gmail.com>@gro ups.comThursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

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[Guest guest]

Sorry, my bad language.................

 

 

 

Peter vv

 

 

echolike <echolike Sent: Thursday, 7 August, 2008 9:33:21 PMRe: Make vegan polenta that a student will love

 

 

 

 

 

What is WTF?--- On Thu, 8/7/08, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

Peter VV <swpgh01 (AT) talk21 (DOT) com>Re: Make vegan polenta that a student will love@gro ups.comThursday, August 7, 2008, 2:59 PM

 

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at

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[Guest guest]

No chemicals, just certain spices. I have mock-chicken stock too. Makes great soup!

On Fri, Aug 8, 2008 at 2:18 AM, Peter VV <swpgh01 wrote:

 

 

So its probably chemicaly enhanced then to provide the flavour of slaughtered fowl flesh??

 

 

Peter vv

 

 

 

fraggle <EBbrewpunx

 

Friday, 8 August, 2008 12:40:38 AMRe: Make vegan polenta that a student will love

 

 

 

because vegetable stock is different

different flavor

welcome to the land of analogs, and trying to make things that everyone is used to.

" fake chicken broth " probably wouldn't market very well

 

Peter VV

Aug 7, 2008 1:06 PM @gro ups.com Re: Make vegan polenta that a student will love

 

 

 

 

 

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

Blue Rose <bluerose156@ gmail.com>

@gro ups.comThursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

" Our students on campus continually push us to create new and exciting meat alternative options, " said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10 " X12 " pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at

-- Email: bluerose156@ gmail.comAIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose- x.livejournal. com

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http://groups. / group/Boston- Pagans

 

 

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[Guest guest]

Not necessarily. Somewhere I have a recipe for garlic broth that tastes more chicken-y broth than it does garlicky. If you threw in some traditional chicken broth seasonings - parlsey, celery, carrot, etc. - you'd be hard pressed to tell it from the real thing.

 

Jacqueline

[Guest guest]

nah

just spicesand vegetables

Peter VV Aug 7, 2008 11:18 PM Re: Make vegan polenta that a student will love

 

 

 

 

So its probably chemicaly enhanced then to provide the flavour of slaughtered fowl flesh??

 

 

Peter vv

 

 

fraggle <EBbrewpunx (AT) earthlink (DOT) net> Sent: Friday, 8 August, 2008 12:40:38 AMRe: Make vegan polenta that a student will love

 

 

because vegetable stock is different

different flavor

welcome to the land of analogs, and trying to make things that everyone is used to.

"fake chicken broth" probably wouldn't market very well

Peter VV Aug 7, 2008 1:06 PM @gro ups.com Re: Make vegan polenta that a student will love

 

 

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

Blue Rose <bluerose156@ gmail.com>@gro ups.comThursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

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[Guest guest]

So whats the chicken element? if it has no chicken flavourings? why bother calling it that, why not just call it vegetable stock? or am I missing the point her?

 

 

 

Peter vv

 

 

fraggle <EBbrewpunx Sent: Friday, 8 August, 2008 4:20:15 PMRe: Make vegan polenta that a student will love

 

 

nah

just spicesand vegetables

Peter VV Aug 7, 2008 11:18 PM @gro ups.com Re: Make vegan polenta that a student will love

 

 

 

 

So its probably chemicaly enhanced then to provide the flavour of slaughtered fowl flesh??

 

 

Peter vv

 

 

fraggle <EBbrewpunx@earthlin k.net>@gro ups.comFriday, 8 August, 2008 12:40:38 AMRe: Make vegan polenta that a student will love

 

 

because vegetable stock is different

different flavor

welcome to the land of analogs, and trying to make things that everyone is used to.

"fake chicken broth" probably wouldn't market very well

Peter VV Aug 7, 2008 1:06 PM @gro ups.com Re: Make vegan polenta that a student will love

 

 

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

Blue Rose <bluerose156@ gmail.com>@gro ups.comThursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

"Our students on campus continually push us to create new and exciting meat alternative options," said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10"X12" pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at -- Email: bluerose156@ gmail.comAIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose- x.livejournal. com~http://groups. / group/Boston_ Gothichttp://groups. / group/Boston_ Mystichttp://groups. / group/Boston- Pagans

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably.

 

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at

With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably.

 

Not happy with your email address?

Get the one you really want - millions of new email addresses available now at

[Guest guest]

Because some people want chicken flavored soup without the chicken.

 

Remember, not all of us have been veg*n for years and years and years.

On Fri, Aug 8, 2008 at 1:49 PM, Peter VV <swpgh01 wrote:

 

 

So whats the chicken element? if it has no chicken flavourings? why bother calling it that, why not just call it vegetable stock? or am I missing the point her?

 

 

Peter vv

 

 

 

fraggle <EBbrewpunx

 

Friday, 8 August, 2008 4:20:15 PMRe: Make vegan polenta that a student will love

 

 

nah

just spicesand vegetables

 

Peter VV Aug 7, 2008 11:18 PM

@gro ups.com Re: Make vegan polenta that a student will love

 

 

 

 

 

So its probably chemicaly enhanced then to provide the flavour of slaughtered fowl flesh??

 

 

Peter vv

 

 

 

fraggle <EBbrewpunx@earthlin k.net>

 

 

@gro ups.comFriday, 8 August, 2008 12:40:38 AMRe: Make vegan polenta that a student will love

 

 

because vegetable stock is different

different flavor

welcome to the land of analogs, and trying to make things that everyone is used to.

" fake chicken broth " probably wouldn't market very well

Peter VV Aug 7, 2008 1:06 PM @gro ups.com Re: Make vegan polenta that a student will love

 

 

 

 

 

 

 

Why bother calling it vegetarian chicken stock?, why not just say vegetable stock?

 

Peter vv

 

 

Blue Rose <bluerose156@ gmail.com>

@gro ups.comThursday, 7 August, 2008 9:02:55 PMRe: Make vegan polenta that a student will love

 

 

 

Yup, it's vegetarian stock made to be like mock chicken, but it's not REALLY chicken stock.

 

You can get it at Whole Foods.

On Thu, Aug 7, 2008 at 3:59 PM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

VEGETARIAN CHICKEN STOCK?!? WTF?

 

By Ariana Smith - Sentinel correspondent

Article Launched: 08/06/2008 02:45:52 PM PDT

 

 

 

We all tend to cringe at the idea of dorm food, but this year the Crown and Merrill colleges dining hall at UC Santa Cruz won first place in a national cooking competition highlighting the best vegan recipes.

Hosted by the National Association of College and University Food Services, the competition asked dining departments from around the country to compete to see who has the best vegan recipe. Crown/Merrill Dining Hall's Production Manager Geraldine McCutcheon created and submitted the winning recipe: Vegan Polenta Lasagna, featuring a layer of colorful Italian veggies between layers of golden polenta.

" Our students on campus continually push us to create new and exciting meat alternative options, " said Candy Berlin, UCSC Dining's program coordinator. Surveys in the dining halls have shown an increasing demand for vegan and vegetarian options, including soy burger patties, tempeh stir fry, portabella burgers, egg substitutes and full salad bars.

Some good news: You don't have to be a student to enjoy McCutcheon's lasagna recipe at home. Here it is:

Vegan Polenta Lasagna

This will freeze well. Prepare ahead and package individually for ready-to-heat- and-serve meals in minutes. Makes 12 servings.

For the Polenta:

1 Tbsp. extra virgin olive oil

2 tsps. finely chopped garlic

½ tsp. crushed red pepper flakes

¼ tsp. ground black pepper

½ tsp. kosher salt

2 qts. vegetarian chicken broth

3 cups cornmeal

 

1 ounce vegan soy margarine

½ tsp. dry oregano leaves

For the Tomato Sauce:

1 Tbsp. extra virgin olive oil

3/4 cup diced yellow onion

2 tsps. finely chopped garlic

¼ tsp. dry oregano leaves

½ tsp. dry basil leaves

½ tsp. dry thyme leaves

½ tsp. ground black pepper

1 tsp. kosher salt

½ cup julienne sundried tomatoes

1 cup canned diced tomatoes in juice

1 cup canned crushed tomatoes

½ cup tomato paste

2 tsps. brown sugar

1 tsp. balsamic vinegar

For the Tofu Filling:

½ lb. crumbled Wildwood organic firm tofu

1 Tbsp. extra virgin olive oil

2 tsps. dry basil leaves

½ tsp. dry oregano leaves

½ tsp. black pepper

½ tsp. kosher salt

For the Spinach:

¼ pound baby spinach leaves

1 tsp. extra virgin olive oil

1 tsp. finely chopped garlic

¼ tsp. ground black pepper

¼ tsp. kosher salt

 

1. Prepare the polenta

In sauce pan saute the olive oil with the garlic, cook over medium heat for 2 minutes, add red pepper flakes and black pepper and cook 1 minute more. Add vegetarian chicken broth and bring to boil. Wisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until polenta is tender and pulls away from side of pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.

Pour polenta into two 10 " X12 " pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.

2. Prepare the tomato sauce

Soak sundried tomatoes in hot water (not listed) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper and salt; cook 1 minute. Add diced tomatoes with their juice, crushed tomatoes, tomato paste and drained sundried tomatoes. Simmer 20 minutes. Add brown sugar and balsamic vinegar and stir well.

Hold hot.

3. Prepare the tofu

Saute crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper and salt and cook 1 minute more.

Hold hot.

4. Prepare the spinach

In sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid.

Keep hot.

5. Assemble the lasagna

Spread half of tomato sauce in even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. Spread remaining half of tomato sauce in even layer. Carefully remove polenta sheet from second pan and place on top of layers in first pan with the top side up.

6. Bake in 350 degree oven covered for 35 minutes. Check for internal temperature of 165 degrees. Cut 3x4 for 12 portions.

 

Peter vv

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at

-- Email: bluerose156@ gmail.comAIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose- x.livejournal. com

~http://groups. / group/Boston_ Gothichttp://groups. / group/Boston_ Mystic

http://groups. / group/Boston- Pagans

 

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at

With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably.

 

 

 

 

 

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at

 

 

 

With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably.

 

 

 

 

 

 

Not happy with your email address? Get the one you really want - millions of new email addresses available now at -- Email: bluerose156AIM: A Blue Rose 156 YM: blue_rose_156

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