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 shells, liberally stuffed or 16 cabbage rolls
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 air delight! A glass of your favorite red wine will be thankful for the company!
Makes 9 servings
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 flatbread pizzas or 12 large servings
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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
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 6-8
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
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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 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
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
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
