Ingredients (use vegan versions):

• 1 medium onion, chopped
• 1 cup chopped celery
• 1 cup uncooked rice
• 1 cup diced soy chicken
• 1 cup chopped carrots
• 1/2 cup oil
• 1 teaspoon vegex
• 2 cup water
• 3 pkgs George Washington Dark broth
• 1 can mushroom soup

Directions:

Combine onion, celery, rice, soy chicken and carrots. Mix
and place in bottom of 2 quart casserole dish.

Combine remaining ingredients, cook 3 minutes over medium
heat. Pour over ingredients in casserole dish.

Place, uncovered, in 350′ preheated oven and bake 1 hour.
Remove from oven and let sit 5-10 minutes before serving.

Serves: 8

Preparation time: 1 hour 20 minutes

Ingredients (use vegan versions):

• 1.5 lbs to 2 lbs. fresh vine ripened whole tomatoes, roughly chopped
• 1 tablespoon Olive Oil
• 1 Bay Leaf
• 2 bazil leaves
• 2 bunches pasley
• 1/2 yellow onion finely chopped
• 1 clove garlic minced.
• Salt, pepper and vegan sugar to taste
• 1 1/2 cups coarse corn meal
• 1 large eggplant, sliced 1/2 inch lengthwise and grilled, reserve
• (Optional) vegetarian cheese substitute.
• Fresh herbs: oregano, marjoram, bazil, chopped for garnish

Directions:

Heat olive oil and add fresh tomatoes, bay leaf, basil, parsley onion and garlic.
Cook for 30 minutes till tender. Pass through food mill. Return to saucepan
and add vegan sugar to balance acidity. Season with salt and pepper. Bring 4 1/2 cups
of water to a boil and add 1 1/2 teaspoons of salt. Whisk in the cornmeal in a
stream so that there are no lumps. Use wooden spoon and stir till smooth. Let cool.
Take out of pan and slice into 1/2 inch x 3 inch long pcs. Preheat oven to 400.
Lightly grease a gratin dish, spread out 1 cup of tomato sauce over the bottom.
Arrange polenta, sliced eggplant and crumbled cheese in loverlapping layers.
Spoon remaining tomato sauce over layers to create bands of red sauce, yellow
polenta and cheese. Crumble desired cheese over top and bake for 25 to 30 minutes.
Slice. Serve over wilted greens such as spinach. Bueno Appetito!!

Serves: 6-8

Preparation time: 45 min.

Ingredients (use vegan versions):

• 1 Lb green beans
• 4-5 carrots, sliced
• 6 potatoes
• 1 med onion
• juice of 1 lemon
• olive oil
• salt and pepper to taste
• fresh parsley

Directions:

Use fresh veggies. Cut and cover with water. Cook about 15
minutes or until tender but not mushy. Drain and add lemon
juice and olive oil. Sprinkle with fresh snipped parsley

Serves: 4

Preparation time: 45 minutes

Ingredients (use vegan versions):

• 1 tablespoon olive oil
• 1/2 onion, small dice
• 2-3 cloves garlic, minced
• 3-4 oz. fresh spinach, washed and chopped
• 1 lb. regular soft tofu, pressed of excess water
• 1 oz. sundried tomatoes, soaked in hot water until soft, coarsely chopped(reserve the
• soaking liquid)
• 1 tablespoon nutritional yeast
• 2 tablespoon reserved soaking liquid
• 2 tablespoon lemon juice
• salt and pepper to taste
• 3 cups tomato sauce
• 1 box manicotti tubes, boiled until slightly softened, but not limp

Directions:

Saute onion in oil over low to med. heat until slightly golden, about 5-7 minutes.
halfway through, add the garlic. If the onion is sticking to the pan, add a splash of
reserved sundried tomato liquid or vegan white wine. Add spinach and cook until softened.
Remove from heat. Crumble tofu into a food processor;add sundried tomatoes, yeast,
soaking liquid, lemon juice, salt and pepper and pan mixture. Blend, scraping down sides,
until very well mixed. Romove from processor and refrigerate in covered bowl for at least
an hour. Fill each shell with about 2 oz. filling. Lightly layer a baking dish with
tomato sauce. Line up stuffed shells and cover with remainder of tomato sauce. Cover and
bake for about 30 min. in pre-heated oven at 325 F.
Tastes best if you let the flavors marry for serveral hours.

Serves: 4-5

Ingredients (use vegan versions):

• 1 large eggplant
• 2 teaspoon olive oil
• 1 cup chopped onions
• 1 cup chopped mushrooms (I prefer Portabella)
• 1 clove garlic, crushed
• 1 tablespoon dried bazil
• pepper to taste
• 1-2 tablespoon soy sauce
• 1 1/2 - 2 cups cooked rice (white and/or brown)
• shredded vegan cheese (soy or rice) approx. 1 cup

Directions:

Peel and cube eggplant into 1/4 inch pieces. Stir fry
eggplant, onions and mushrooms in olive oil along with
spices and soy sauce until tender. (To avoid scorching add
water in small amounts.)

While vegetables are cooking, preheat oven to 350. Lightly
grease a casserole dish.

Remove vegetables from heat and stir in rice (amount will
vary with amount of veges) and 1/2 half the “cheese”.

Spoon mixture into casserole, sprinkle remaining cheese on
top and bake, uncovered, for 30 minutes.

Nutritional info not available.

This recipe is even a hit with non-vegans and those that
profess to disliking eggplant.

Serves: 4-6

Preparation time: approx. 1 hour