Ingredients (use vegan versions):

• 1/2 box of falafil mix
• 1 green pepper
• 1 onion
• 1 big carrot
• 1 yellow squash
• sliced mushrooms
• package of noodles
• jar of organic spaghetti sauce

Directions:

heat sauce while preparing the vegetables. chop up the
vegetable you like the most first, then chop up the others
according to the amount of the first vegetable. saute in a
little bit o’ vegetable oil. meanwhile, boil noodles in a
pot of water until they become tender. sauce is still
heating, vegetables are still sauteeing, noodles are still
boiling – follow directions on falafil box (add mixture to
water until it becomes solidly mushy). form into little
hushpuppy-sized balls and place in a little bit of vegetable
oil in a skillet until they are browned and no longer mushy.
everything should get done at same time. drain noodles, put
veggies and falafil over it, add your sauce and stuff your
face.

Serves: 4

Preparation time: 20-30 min

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):

• 3 portabella mushrooms
• 1 each red, yellow, and orange bell pepper
• 2 cubes vegan bouillon
• 3/4 cup water
• 6 corn tortillas
• 1 cup vegan soy cheese (shredded), any kind you want
• 1/2 cup vegan sour cream
• any extra veggies you might want

Directions:

Before you start, heat up the water to HOT in
the microwave. Mush up the bouillon cubes
and dissolve them in the water. (You may
have to re-heat to get the cubes to dissolve).
Cut the mushrooms into strips and marinade
them in the veggie broth. Marinade these
for at least 10 minutes. While that’s doin’,
remove tops and seeds from bell peppers
and cut into strips. Arrange vegan cheese and
sour cream nicely (this is your side plate)
and put it in the fridge. Pour some of the
marinade into a skillet-pan and toss in the
peppers. Let these cook for about 5 minutes-
then toss in the rest of the marinade and the
mushrooms. Cook these, stirring regularly,
until they are desired tenderness. Turn the
heat off; wrap the tortillas in a paper towel
and microwave for 30 seconds or so (until
warm). Put together fajitas as desired!
MMMMM-mmmmmm!

Serves: 2

Preparation time: 20 min

Ingredients (use vegan versions):

• 1 brick firm tofu
• 3 tablespoons soy sauce
• 3 tablespoons vegan chiken poultry seasoning
• 1 tablespoon. vegan sugar
• 1/16 teaspoon turmeric
• 1/8 teaspoon black pepper
• 1 large onion
• 1 large bell pepper
• 1 small carrot
• 1 head spinach
• mushrooms
• 3 tablespoons margarine
• 1 tablespoon flour
• 1/2 cup plain soymilk
• 1 pound vegan jack cheese, or pepper jack (white vegan cheese)
• tortillas
• vegetable oil

Directions:

Freeze and defrost tofu, drain. Slice
in 1/8 inch pieces (marinate, longer the
better in above spices). Cut into
strips (shoelace), and fry until kind of
dry and leathery.

Saut� chopped
onion, bell pepper and grated carrot
in margarine. Steam spinach and drain. Cut into strips.

Melt margarine in a small pan. Add flour and stir. Add milk, till you
have a gravy. Add salt and pepper. Add
sliced mushrooms and spinach. Let cool.

Grate vegan cheese, and begin to
assemble Chimi. My son said these were
the best thing I ever made: he’s 9.

In to tortilla in this order: vegan cheese; tofu, veggies; and gravy. Roll tightly! Fry
on two sides in a pan. Transfer to oven
at 300 degrees for 25 minutes. Serve with
rice, beans, guacamole and salsa! Makes
plenty, and Bon Appetite!

Serves: 4

Preparation time: 1 hr.

Ingredients (use vegan versions):

• heaping 1/2 cup Dragonfly’s uncheese sauce mix
• 1 bunch fresh spinach, washed well, chopped
• 8 oz of fresh mushrooms, slivered
• 1 large or 2 medium onions, finely chopped
• 8 oz soft silken tofu, blended very smooth like pudding
• 2 dozen whole grain corn tortillas
• 1 batch Dragonfly’s Green Chili for Smothering, minus the textured soy protein chunks, and blended smooth.

Directions:

Using 3/4 cup of water, add the dry cheese sauce
mix and whisk over heat till thick, should be
very thick. Fold in the silken tofu, chopped
veggies and stir. Allow to cool a bit.

Steam the corn tortillas. I do this in a covered
dish in the microwave for about 5 minutes for two
dozen, slightly separated.

In an oblong pan, coat the bottom with the
sauce. Using about 2 tablespoons of filling,
fill and roll each softened tortilla and place in
the sauce in the pan, but don’t let them unroll.
Continue till you are out of sauce and
tortillas. Smother them with more sauce, as in
really drown them. Bake at 350 degrees for about
20-30 minutes, till bubbly.

I loved these. I added more sauce when I served
them because I like them all gooey, saucy and
creamy.

Serves: 4-6

Preparation time: 1 hour and baking time