TOP SHELF STUFFED PEPPERS Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato slices and a Lemon Mint Tomato Sauce! Fit for royalty! * This recipe can also be used for stuffed cabbage rolls Stuffing makes about 7 cups, enough for 9 pepper … Continue reading TOP SHELF STUFFED PEPPERS
ZUCCHINI LASAGNA No need for noodles in this lasagna! Lots of zucchini though. Pan-fried planks substitute for the noodles, and as if that weren't enough - 4 cups grated zucchini go into the sauce. Gentle Italian flavors permeate the custard-like texture of the Tofutti cheese in this once in a life-time experience of walk on … Continue reading ZUCCHINI LASAGNA
VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA Artisan flatbread spread with a smoky garlic, fennel and basil tomato sauce. Topped with chopped mushrooms, sliced onion, Yves vegan pepperoni and fresh garlic crumbles, and Follow Your Heart Vegan Mozzarella Shreds. Baked till piping hot, then sprinkled with sliced fresh basil. Wow! Tastes just like pizza! Makes 6 … Continue reading VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA
MUSHROOM SUKIYAKI IN GINGER BEER BROTH Light, refreshing, satisfying. Veggies, tofu noodles, delicious ginger beer broth - what more could you ask for in an Asian-American super star dish? Elegant? Yes, it's also elegant! Serves 5 Ingredients for garnishes: 1 lg. navel orange 1 segment fresh ginger, thumb-size Directions for garnishes: Using sharp paring knife, … Continue reading MUSHROOM SUKIYAKI IN GINGER BEER BROTH
GREEK OLIVE PESTO PENNE A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can't stop eating it! Even tastes good at room temperature or cold the next day! Serves … Continue reading GREEK OLIVE PESTO PENNE
POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key. Served with a Green Pepper Sloppy Joe Tomato Sauce with Kalamata olives! Makes approx. 10 cups of Mash PTC MASH: 13 med. russet potatoes, peeled and cut in half 2 turnips, the size of sm. apples, peeled and … Continue reading POTATO TURNIP CARROT MASH WITH SLOPPY JOE SAUCE
MANCINI BEANS A great bean recipe using all cans--no peeling, slicing or dicing. Vegetarian Baked Beans, black beans, whole kernel corn, tomatoes and Mancini Fried Peppers with Onion. Seasoned with garlic, basil and mint! Makes 9 cups 28 oz. can Bush’s Vegetarian Baked Beans (they're gluten-free) 15 oz. can black beans 28 oz. can petite … Continue reading MANCINI BEANS
AUTUMN SKILLET Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious! Makes 10 cups ¼ c. extra virgin olive oil 8 oz. fresh, white mushrooms, sliced into 3/8 inch wide slices (sort of thick) 1-1/2 c. peeled, cut sweet onion, ½-3/4 inch squares 2 … Continue reading AUTUMN SKILLET
MEXICAN SLOPPY JOE ROTINI Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary! Makes 12-1/2 cups 1 c. cashew crumbles: Place 2 c. whole cashews in food processor and process till fine, then continue to process till crumbles begin to clump … Continue reading MEXICAN SLOPPY JOE ROTINI
BROCCOLI/CAULIFLOWER PUFF PASTRY PIES Broccoli/Cauliflower Blend combined with sauteed celery and onion in a wasabi, garlic, ginger sauce thickened with soy sour cream. Served in puff pastry shells. Makes 4 servings Preheat oven to 400 degrees. 2 T. transfat-free margarine 1/2 c. diced celery--inner stalks 1 sm. yellow onion, peeled and diced, 3/8 inch squares, about … Continue reading BROCCOLI/CAULIFLOWER PUFF PASTRY PIES
