Ingredients (use vegan versions):

• 1/4 cup soft soybean margarine
• 2 tablespoons parsley, flaked
• 1 teaspoon crushed basil
• 1 (8 oz.) package of vegan cream cheese, softened
• dash pepper
• 2/3 cup boiling water
• 8 oz. vegan spinach fettucini
• 1 clove garlic
• 1/4 cup soybean margarine
• 3/4 cup of your favorite vegan cheese substitute

Directions:

Combine the soft margarine, parsley
flakes and basil. Blend in cream cheese
and pepper. Stir in boiling water; blend
well. Keep warm.

Cook noodles according
to package directions; drain.

Cook
garlic in 1/4 cup margarine for one to two minutes. Pour over noodles; toss lightly
and quickly to get it nicely coated.
Sprinkle with 1/2 cup of the cheese substitute.
Toss well.

Pile noodles on warm serving
plate. Spoon warm veggie cream cheese sauce
over. Sprinkle with remaining 1/4 cup
“cheese”. Toss lightly to blend.

Serves: 4

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 2 cups: Bean sprouts
• 15 spinach leaves chopped very finely
• 1 cup cabbage shredded
• 1 small carrot grated
• 1 small tomato chopped finely
• 2 oranges segments peeled
• 1/2 teaspoon soya sauce
• 1/2 teaspoon salt
• 1/2 teaspoon vegan sugar
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice

Directions:

Steam sprouts. Mix all other vegetables and fruits.
Season to taste with salt, vegan sugar, pepper, lemon juice and
soya sauce.
Serve chilled.

Serves:

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 large tortilla (I like to use the Trader Joe’s spinach flavored, but plain is also good!)
• Tofutti cream cheese (I use plain, but you can use your favorite type)
• 1 can black olives
• 1 jalapeno (or spicy pepper of your choice)

Directions:

This is really really easy!

First, spread the tortilla on a flat
surface. Take about half a container
of Toffuti cream cheese (or less, or
more, whatever you like) and spread it
over the tortilla.

Second, open and drain the black
olives. Take as many as you’d like (I
use about 3-4 for one tortilla) and
dice until very small, or pop in food
processor until in tiny cubes.
Sprinkle these evenly over the cream
vegan tortilla.

Third, cut or process a couple of
jalapeno (or whatever pepper) slices
the same was as the olives. However
much you use can, of course, depend on
you and your guests’ tendency toward
spiciness. Sprinkle these tiny bits
over the cream cheese tortilla.

Finally, roll up the tortilla and cut
into one inch pieces. If you’d like
you can puncture each piece with a
toothpick to keep them together and
make consuming them easy for your
guests.

If not serving right away, these can
certainly be chilled!

Enjoy!

Serves: As many as you like – this recipe will be for one

Preparation time: 5 minutes

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