Ingredients (use vegan versions):

• 4 oz Haricot Beans, (soaked overnight)
• 5 Vegetarian Sausages (Tival are good, they are and kosher. Substitute dried chestnuts, soaked overnight, if the sausages are a problem)
• 3 oz Button Mushrooms
• 2 oz Tomato Purée
• Medium Onion
• Cloves
• 4 Cloves Garlic
• 2 fl oz Olive Oil
• 1 Large Beefsteak Tomato or three fresh Plum Tomatoes
• 1 Small Head of Fennel or three sticks of Celery
• 1 tspT hyme
• 1 teaspoon Oregano
• 1 Bay leaf
• Black Pepper

Directions:

Cook the beans in 1 pint of water for 15 minutes.
Turn off the heat and allow to stand for 30 minutes.
Peel the onion and stick about 15 cloves into it.
Place it into an ovenproof casserole dish. Add tomato puree,
Olive oil, chopped garlic, bay leaf, thyme, oregano and black pepper
to taste. Add the drained beans. Add sufficient water to cover the
onion. Bring to boil on hob, cover with lid, then place in
150 C oven for 1 hour.
Remove from oven, discard the clove-stuck-onion.
Add button mushrooms, chopped fennel or celery, chopped tomatoes and
sausages(or chestnuts). Mix it together then place back in the oven
for further 45 minutes.
Serve with chunks of wholemeal vegan bread and a green salad.

Serves: 2.

Preparation time: 2 hours.

Ingredients (use vegan versions):

• 1 medium head of cabbage
• 1 cup uncooked lentils
• 1 cup uncooked basmati rice
• 2- 8oz. cans tomato sauce
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 1 teaspoon bazil
• 1 teaspoon Nature’s Seasonings (all purpose seasoning)

Directions:

Slice cabbage and layer half the cabbage in a casserole dish. Reserve the other half of
the sliced cabbage and one 8 oz can tomato sauce. Combine everything else in a bowl and
pour evenly over cabbage. Top with remaining cabbage. Add a little water in with the can
of tomato sauce and pour over the top of cabbage.

Cover with foil or lid and bake for 1 1/2 hours at 350 degrees, until liquid is absorbed.

Note: Brown rice can be used, but you might want to add a little more water. This dish
has a definite peppery taste that compliments the cabbage. Hope you’ll try it and enjoy it
as we do.

Serves: 6

Preparation time: 1hr. 45 min, including cooking time

Ingredients (use vegan versions):

• 1 box rice a roni spanish rice
• 1 can 14.5 tomatoes
• 1 can vegatarian refried beans
• 1 package firm tofu frozen then thawed
• 2 cups soy cheese
• 1 package taco seasoning

Directions:

Cook rice according to box, fry tofu then add taco seasoning
and a little water.
In a med casserole dish, spread beans on bottom, then layer
tofu, then the rice, top with soy cheese.

Bake 350 for about 20 min.

P.S. the tomatoes go in the rice according to directions on
“rice a roni” box

Serves: 4 large

Preparation time: 20 min

Ingredients (use vegan versions):

• 1/2 pd. Lightlife Gimme Lean Beef or Sausage
• 1 can green beans (14.5 oz.)
• 1 can diced tomatoes (14.5 oz.)
• 1/4 cup all purpose flour
• 1 sm onion
• 1/2 teaspoon garlic granules
• 1 teaspoon each dried oregeno & bazil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt, 1/8 teaspoon pepper
• 1/2 4.5 oz. jar sliced mushrooms
• 1/4 cup vegetable broth

Directions:

-saute Gimme Lean “meat”, onion, & garlic in oil till
lightly browned
-add oregeno, basil & thyme

-add mushrooms, flour, vegetable broth (in that order)

-stir constantly till flour covers “meat”

-add tomatoes, green beans, salt & pepper

-spoon mixture into a casserole dish

Mashed pototoes recipe -

4 med. sized baking potaoes, Rice Dream to taste, 4 tbsp.
melted margarine, salt & pepper to taste

-peel and boil potatoes for 20 mins.

-add margarine, Rice Dream, salt and pepper

-mash till smooth

-Top the “meat” mixture with the mashed potatoes

-Bake at 375 degrees for 20 mins. / broil for 5 mins.

ENJOY!!!

Serves: 6

Preparation time: 45 mins

Ingredients (use vegan versions):

• 1 quart water (filtered if possible)
• 2 cans of corn (whole kernel)
• 4 tablespoons olive oil
• 2 tomatoes, diced
• 1 red onion, chopped
• 1 celery stalk, diced
• 1 teaspoon chili powder
• 2 cups artichoke hearts (pickled)
• 1 clove garlic
• 1/2 teaspoon paprika (Hungarian if available)
• 1/4 cup worchestishire sauce (check ingredients)
• 1 tablespoon lemon pepper
• salt to taste

Directions:

Bring water to a boil in pan and pour into large skillet.
Add all ingredients in dish and stir continuously for 15-20
minutes or longer, until the mixture thickens. Allow to
simmer for 15-20 minutes more. Let cool and serve. Serves
four.

Serves: 4

Preparation time: 1 hour