Ingredients (use vegan versions):

• horseradish or wasabi
• pasta
• frozen veggies

Directions:

I have to admit, this recipe works best with
horseradish sauce but that has eggs, regular horseradish is
fine (w/o eggs) too.

Boil the pasta and the veggies (together if you’re lazy
enough) until they soften. Then add the horseradish while
the dish is hot. It’s only for those who like the
spice… wasabi works well too.

Serves: 3-4

Preparation time: 10 min

Ingredients (use vegan versions):

• Pasta of choice (Penne is my fav for this recipe)
• 2-3 cups sliced collard greens
• 1/4 – 1/2 cup pine nuts
• 1-2 tablespoon olive oil
• 2 cloves garlic, crushed
• oregano and/or bazil to taste
• salt and pepper to taste

Directions:

While pasta is cooking, sautee garlic and spices in oil.
Add pine nuts to garlic and oil sautee. Add more oil if
necessary. Chop collard greens. Place the greens in a
microwave safe dish and microwave for approximately 7
minutes or until cooked.

Toss all ingredients together and serve with a warm crusty
bread. Enjoy.

This is an especially satisfying recipe knowing that
collard greens are jammed packed with calcium!

Serves: 2-4

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 3 layers of spinach lasagna sheets
• 2 potatoes- boiled and mashed
• 1/4 cup refried beans
• 2-3 mushrooms, chopped
• 1/4 cup spring onions, chopped
• 1 fresh tomato, chopped
• 2 teaspoon olive oil
• approx. 50ml- 150ml vegan soymilk
• chopped fresh garlic to taste (i like 2 cloves ish)
• some bazil, oregano,
• 2 teaspoon tomato paste

Directions:

1.lightly oil a 23 cm *12cm baking dish.

2. Saute mushrooms in oil and garlic for 2-3 mins, then add
spring onions and fresh tomato and continue cooking for 2-3
mins (at med-high temp). Sprinkle with herbs/spices and
remove from heat.

2. Mix tomato paste through refried beans to form evenly
mixed paste.

3.Layer mush/onion/tomato and then mashed potato layer. Then
spinach lasagna sheet. Then spread refried bean mix on top
of lasagna sheet and continue with mushroom layer and then
mashed potato layer two more times ending with mash potato
layer. Dot vegan marg on top and then pour over enough soy
milk to cover.

4. Bake in 350deg oven for about 20-30mins.

The potato and bean combination makes this a very filling
lasagna.

Serves: 2

Preparation time: 20-30mins

Ingredients (use vegan versions):

• 2 tablespoon olive oil
• 2 large cloves of garlic (crushed or minced)
• 1 teaspoon each of oregano and bazil
• 2 cups collard greens or kale (finely chopped)
• 1 or 2 chopped green onions
• 1/2 cup of pine nuts
• 2-3 cups of pasta of choice (penne is best)

Directions:

Collard greens and kale are a most excellent source of
calcium. They can be used interchangably in this recipe but
I prefer the collard greens.

Chop collard greens finely. Place in a microwave safe dish
cover with lid and microwave approximately 4 minutes.

In a fry pan on low heat saute oil, garlic, and green onion
until fragrant (about 3-4 minutes). Add basil and
oregano and cook for 1-2 minutes. Add collard greens and
pine nuts.

Toss with cooked pasta. If it is too dry just add more
olive oil. Enjoy in vegan bliss!!!

Note: All measurements are approximate. Vary to your
liking.

Serves: 2

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 12 oz. uncooked whole wheat lasagna noodles
• 24 oz. tofu
• 2 jars of organic spaghetti sauce
• 1 large diced yellow onion
• 12 oz. diced mushrooms
• 1 large diced red pepper
• 1 eggplant very thinkly sliced
• 1 small shredded zucchini
• 1 lb. loose Megan’s Punk Rock Pesto:
• 8 oz. tofu
• 2 bunches of bazil (about two cups)
• leaves only
• 4-6 cloves of garlic or more to taste
• 1/3 cup olive oil
• 2 medium tomatoes cut in chunks
• 1/4 cup pine nuts
• 1/3 cup fake parmesean

Directions:

Note: This is a time
consuming but worthwhile
recipe. To save time, you
can buy ready-made vegan
pesto, although Punk Rock
Pesto is way better.

Lasagna:

1. In a large skillet, saute
onion, mushrooms, and bell
pepper until onions are soft
and translucent (about 20
minutes).

2. In another skillet,
simultaneously begin
grilling eggplant slices on
both sides until soft and a
deep golden color.

3. While cooking eggplant,
make pesto (instructions
below).

4. Steam spinach until
slightly wilted, then drain
and chop.

5. Mash the 24 oz. tofu.
Combine with shredded
zucchini, pesto, and
spinach.

6. Layer a 9X2 1/2X13
casserole dish with
spaghetti sauce. Continue
with layer of raw noodles,
breaking into pieces to
cover empty spaces. Spread
1/3 of Annie’s spread
evenly on noodle layer.
Cover with half of onion
mixture, followed by half
of tofu mixture. Layer half
of the eggplant slices on
this layer. Repeat all
above instructions once.
After second round, layer
more noodles on top of tofu
mixture, then top with
Annie’s and lots of
spaghetti sauce. Sprinkle
generously with fake
parmesean, if desired.

7. Bake uncovered for 45
minutes at 425 degrees.

Pesto:
1. In food processor, mix
tomatoes with 4 oz. tofu,
olive oil, pine nuts, garlic,
and fake parmesean.

2. Gradually add basil,
making sure it gets well-
processed.

3. Add remaining tofu and
mix it all together really,
really well.

Serves: 12-16

Preparation time: 2 hours