Ingredients (use vegan versions):

• 1 lb. whole wheat ziti, cooked and drained
• Ricotta:
• 1 pkg. firm or extra firm regular tofu
• appx. 1/2 cup shredded vegan mozzarella
• 1/4 cup parsley, rinsed and chopped fine
• 1/2 teaspoon salt
• Sauce:
• 1 jar vegan tomato sauce (about 3 cups if using your own)
• 3/4 cup vegan ground “beef” (optional)
• 1 small onion
• Topping:
• 1/4 vegan breadcrumbs, optional
• 1/4 cup shredded vegan mozzarella

Directions:

Preheat oven to 350.

Cook the ziti according to directions;
drain well and return to cooking pot.

“Ricotta”:

Blend tofu in a blender or food
processor until completely smooth;
remove to large mixing bowl. Add
parsley, salt, and 1/2 cup of the
shredded cheese. Mix well with a
spoon.

Sauce:

Meanwhile, chop the onion and sautee
in a deep pan (if you’re using some
vegan ground beef, add it now and
allow to brown slightly; I prefer
Gimme Lean). Add jar of sauce and
simmer for a few minutes, just to let
the flavors combine, and to allow the
ground beef to break up, if you’re
using it.

Once it’s warmed through, add about
1/3 of the sauce to the ziti, and then
mix in the tofu “ricotta.” Stir it in
well — the ziti should be coated with
the tofu mixture, and kind of “pink”
from the sauce. Place ziti in a
casserole dish, top with the remaining
sauce & shredded cheese. If you like,
you can top it all off with some
italian breadcrumbs (breadcrumbs mixed
with a tiny bit of oregano, basil, and
garlic powder). If you have a lid for
your casserole dish, put it on;
otherwise, use a little aluminum foil
over the top. Bake for about 35-45
minutes, until bubbly; then remove the
lid or tin foil and bake for an extra
5-10 minutes, until the vegan cheese /
breadcrumb topping is nice and golden
brown.

Serve with a salad of wilted
bitter greens and some crusty vegan bread.

Serves: 4

Preparation time: 1 hr.

Ingredients (use vegan versions):

• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon Herbes de Provence
• 1 teaspoon vegan Dijon mustard
• 1 clove garlic crushed
• fresh ground pepper 2 taste

Directions:

Whisk all ingredients together, toss with green salad and voila!

Serves: 4

Preparation time: 1 minute

Ingredients (use vegan versions):

• 375g (2 cups) dried lima beans, soaked overnight
• 1 bunch parsley, chopped
• 50g fresh basil, chopped
• 50g fresh chives, chopped
• 6 cups water
• lots of sea salt and pepper

Directions:

Boil the lima beans in water until
they are soft, around 40 minutes.

Place the chopped herbs in a blender
and add the lima beans, along with the
cooking water. Blend (in batches)
until the soup is very smooth.

Put the soup back in the pan and
season to taste. Reheat and serve
with a crusty bread & some green salad.

Serves: 4-6

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 English cucumber
• 2 tsps fresh chopped ginger
• drizzle sesame oil
• 2tablespoon white vinegar
• 2tablespoon white vegan sugar or substitute

Directions:

1./ Cut the chilled cucumber length wise then into 1/4″
slices and put into glass salad bowl.
2./ Add the chopped ginger
3./ Drizzle the sesame oil over the cucumber and ginger.
4./ In a small bowl or glass, mix the vinegar and vegan sugar.
5./ Add the vinegar/vegan sugar mix to the cucumber/ginger mix
just before serving.

This is a very refreshing Chinese salad and with only 5
ingredients, too easy to make! One of my favourites.

Serves:

Ingredients (use vegan versions):

• 1 large eggplant – thinly sliced
• 1 large sweet onion – wedged
• 5 cloves garlic – minced
• 1 red pepper – diced
• 1 large carrot- shredded
• 2 zucchini – halved and sliced
• 1 lb (500 gram) mushrooms – sliced
• 1/2 cup sliced black olives
• 1/2 cup sliced green olives (I like the marinated kind)
• 16 oz can whole or diced tomatoes
• 1 cup favorite pasta sauce
• 2 cups fresh spinach
• 1/4 cup fresh basil, oregano, or marjoram (dried will work too)

Directions:

Thinly slice eggplant, place single
layer on oil-sprayed pan sprinkle with
freshly ground pepper, and broil for 5-
10 minutes watching closely and
flipping once.

Heat a large pan on medium. Add onion
and garlic, saute in a small quantity
of choice liquid. When onion is
transparent add the rest of the
vegetables except spinach (any
combination will work, whatever you
fancy. Cook until just slightly
tender and most of the liquid
evaporated. Add canned tomatoes
and herbs. Cook another 3-5 minutes.

Coat the bottom of the lasagna pan with
a little tomato sauce/vegetable
liquid. Add a layer of broiled
eggplant (should be crispy but not
burnt). Top with “sautéed” vegetables,
fresh spinach, eggplant, vegetables,
etc. When layers run out, spread
tomato/pasta sauce over top. Sprinkle
with cheese if you desire. Bake
uncovered at 350F for 35 minutes.

Serve with pasta, couscous, mixed salad
greens, or crusty vegan bread.

Serves: 6 ?

Preparation time: 30 minutes