Ingredients:

• 2-3 jars of favorite spaghetti sauce (Newman’s Own Marinara!)
• 1-16 oz bag of spinach leaves
• 2-3 jars of tomato sauce
• 1/2 lb. carrots
• 1/4 cup chopped fresh parsley
• 2 cloves minced garlic
• 1/4 cup canned low-sodium veggie broth
• 1 lb. herbed tofu
• 8 oz. vegan cream cheese (Tofutti brand)
• 2 Tblspns. lemon juice
• 1/8 teaspoon nutmeg
• 12 lasagna noodles, cooked
• (optional 1/4C. nutritional yeast for the cheesey taste!)

Directions:

Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg (possibly you could add some about 1/4 C. nutritional yeast at this step, just to make it a little bit more cheesy!). Remove from heat; keep warm.

Place 3 lasagna noodles in bottom of 11×7 baking dish. spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up… top with spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated… use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly.

Serves: two small armies.

Ingredients:

• 1/2c flour
• 1/2c nutritional yeast
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 cup water
• 1 teaspoon mustard
• 4 tablespoon vegan margarine
• 10 tortillas
• 2 small cans enchilada sauce
• 3 cans beans (white kidney, pinto, black), drained
• 2 medium onions, chopped
• 1 can olives, chopped
• 1/4 cup chopped cilantro, 1/2 cup salsa (optional)

Directions:

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.

Pour a 1/2 cup of enchilada sauce in the bottom of a 9×13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.

Serves: 6
Preparation time: 45 min

Ingredients:

• 2 tablespoons olive oil
• 2 onions chopped
• 5 garlic cloves, crushed
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 4 ripe tomatoes, peeled and chopped
• 2 cups long grain rice
• 4 cups vegetable stock
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1/2 cup green beans, cut into 1/2-inch pieces
• 2 16oz. cans garbanzo beans, drained
• 1 cup frozen peas
• 1/2 black olives
• 1 teaspoon paprika
• Salt and freshly ground black pepper to taste

Directions:

*Not only is paella the name of the food, but it is also the name of the vessel in which the food is prepared. In lieu of a paella pan, a frying pan or Dutch oven will do.

In a large pot, in the oil, sauté the onions, garlic, and bell peppers for about 5 minutes. Add the tomatoes, rice, 1 cup of the stock, and the vegan white wine. Cook slowly, uncovered, over medium heat until the liquid is mostly absorbed. Add the remaining 3 cups of stock, saffron, green beans, garbanzo beans, peas, olives, paprika, and salt and pepper. Cook for 20 to 30 minutes.

Serves: 4

Ingredients:

• 1 jar of marinated artichoke hearts
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 can Italian style stewed tomatoes
• 1 cup dry pasta, rotini

Directions:

Pour a little of the oil from the artichokes into skillet, turn heat to med-high. Add onion and garlic and cook ultil onion is transluscent. Add stewed tomatoes and marinated artichokes (with liquid). Bring to boil, add pasta. Reduce heat and simmer 8-10 minutes or til pasta is tender.

Serves: 4-6
Preparation time: 20min