Rebecca is a past client of mine, from when I used to live and see all of my clients in Ottawa. Rebecca is incredibly athletic, being an avid cyclist and now a certified Personal Trainer - and her passion for nutrition has been very high for as long as I've known her. She always came in describing the interesting things she had eaten for lunch, or had made for dinner the night before!I've asked the talented cook to share one of her recipes with us:

Vegan, Gluten-Free Polenta & Kale Lasagna (adapted from FatFree Vegan Kitchen, SusanV):

1 pkg prepared polenta 1/2 large onion, chopped 1 large portabella mushroom, cut into 1/4-inch pieces 4 cloves garlic, minced or pressed 1/2 bunch kale, center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens) 1 teaspoon dried basil salt and pepper to taste Cheese sauce (below) 1 1/4 cups marinara sauce (homemade or in a jar) 1/4 cup pitted kalamata olives, chopped 1/4-1/3 cup of Daiya Vegan Cheese

"Cheese" sauce: 1/2 cup extra-firm silken tofu 1/2 cup unsweetened soy milk 1/2 cup vegetable broth 2 tbsp. cashew butter or tahini 1 tsp. onion powder 1 1/2 tbsp. nutritional yeast 1/2 tsp. salt (optional) 1/8 tsp. white pepper 2 tsp. corn starch

Preheat oven to 375° F. Spray the bottom and sides of a 8x8-inch baking dish with non-stick spray and set aside. Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.

Sauté the onions and portabellas in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.

Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.

Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with Daiya Vegan Cheese.

Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.

Makes 6 servings

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