Ingredients (use vegan versions):

• 1 medium eggplant
• 2 small zuchini
• 1 or 2 red or green bell peppers
• 8 medium button mushrooms
• 2-4 small-medium yellow onions
• 1/4 cup cider or balsamic vinegar
• 1 tablespoon spicy brown vegan mustard
• 1/2 teaspoon rosemary
• 2 or more cloves garlic chopped
• salt and pepper to taste

Directions:

Wash and cut the vegetables into chunks about 1 inch thick (I know the peppers will not
be this thick, but cut them into large pieces). Place the chunks into a large bowl. In
another bowl, combine the vinegar, mustard, rosemary, garlic, and salt and pepper and
whisk into a uniform liquid. Pour this liquid over the vegetables and, using your hands,
turn the ingredients to ensure each piece is well coated. Cover with plastic wrap and
marinate in the refrigerator overnight. To cook: preheat the oven to broil and thread the
vegetables onto metal skewers. Reserve the marinade to baste kabobs. Place the skewers
in a broiler pan and cook under the broiler for 10-15 minutes. Baste the cooking kabobs
with the marinade periodically during the cooking. Serve over rice or couscous with the
leftover marinade as a light sauce. This is great as leftovers, too. The flavors
intensify. You need to plan ahead a little to prepare this dish because the vegetables
require a long time to absorb the marinade. But once the chopping and marinating are
done, it is quick to do the final cooking.

Serves: 4-6

Preparation time: 30 min

Nutrition Information: not available

Ingredients (use vegan versions):

• 1 can (15 oz/425 g) black beans
• 1 can (15 oz/425 g) corn or 1 1/2 cups frozen corn
• 2 cups cooked rice (brown or white)
• 1 1/2 cups salsa
• 4 - 6 cups veggie stock
• additional optional Ingredients (use vegan versions): grated soy cheddar, zucchini, mushrooms, onion, cumin,
• garlic, hot sauce, tomatoes, etc.

Directions:

1. Rinse and drain beans.

2. Put with remaining ingredients in a large soup pot. Simmer until heated through.

3. Serve.

Note: this is just a bare outline of a really quick and easy
soup that cries out for personalization: Add any of the
ingredients from the options list as you see fit (if you’re
using raw veggies, saute them briefly in the pot before
adding all the other ingredients). Use pinto beans or kidney
beans instead of black beans. Omit the rice. You get the
idea. And the proportions are just an outline too–if you
use less stock, for instance, this “soup” will be very thick
and can be used as a dip for tortilla chips or as a filling
for burritos, etc.

Serves: about 4

Preparation time: 10 min. + cooking time

Ingredients (use vegan versions):

• 1 lb of organic wheat pasta (I use angel hair)
• 2 tablespoons of chopped basil
• 1/4 cup of olive oil
• 2 cups chopped spinach
• 2 cans of mushrooms
• 4 quarts water

Directions:

Bring pasta to a boil with 4 qts of
water, add in 1/4 cup of olive oil &
chopped basil. Let cook until pasta is
not hard, then add in chipped spinach
and mushrooms. Drain and top with
chopped walnuts and/or vegan “vegan cheese”.
I added wheat bread with vegan margarine and sprinkled garlic for a
side.

Serves: about 5

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 cup orzo pasta (or rice)
• 1/2 cup vegetable stock
• 8 ounces of assorted mushrooms
• 1/3 cup chopped green onions
• 2-3 cloves of garlic (minced)
• 1/8 teaspoon marjoram
• 1 tablespoon olive oil
• salt and pepper to taste

Directions:

Cook pasta according to package
directions. In a separate skillet heat
oil on med high. Add mushrooms onions
garlic salt and pepper. Heat about 5
minutes then add marjoram and vegetable
stock. Cook it down until only a bit
of liquid remains. Mix with pasta and
serve. Vegan “chiken” or tofu may be
added to make a meal. Or pasta can be
replaced with brown rice. Get creative
with this dish!

Serves: 4-6

Preparation time: 30min

Ingredients (use vegan versions):

• 1 box lasagna noodles
• 2 jars of lasagna/spaghetti sauce
• 2 pouches (or 1 box) of vegan “ground beef” crumbles
• 2 cups lightly cooked veggies of choice (any combination of spinach, zucchini, black olives, mushrooms)
• 8-10 oz. vegan soy cheese
• 1 16 oz. tub of firm tofu (not silken)
• 1 8 oz. tub of vegan “cream” cheese (optional, but makes a nice consistency)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 3 cloves of garlic
• 3 tablespoons nutritional yeast (optional, but good)
• 1/2 teaspoon of oregano
• 1/2 teaspoon of basil
• salt and pepper to taste

Directions:

Boil water and cook lasagna noodles. Drain when
cooked and let cool. Meanwhile, cook the veggies if
raw. Microwave the veggie burger crumbles according to box
directions. Shred the vegan soy cheese.

Put the last nine ingredients, starting with tofu,
(except Tofutti cream vegan cheese) into a food
processor. Use the pulse function to keep the
coarse texture of the tofu. If adding Tofutti,
microwave for 30 seconds to soften. Use a wooden
spoon to mix lightly into the blended ricotta
mixture.

Layer the ingredients in two or three layers, starting
with noodles, then sauce, then tofu ricotta, then
veggies. Repeat. Top it with a layer of sauce and
vegan soy cheese. Bake for 40 minutes at 350 degrees.
Cool slightly, eat and enjoy. Contains 6-8 servings.

Serves: 6-8

Preparation time: 1 hour