Bean and Veggie Wrap Recipe

4 fat-free flour tortillas (6 to 8 inches in diameter)
2 cups sliced mushrooms (5 ounces)
1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
1 can (15 ounces) black beans, rinsed and drained
4 cups fresh spinach leaves
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)

Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat.

Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Makes 4 servings

Peel and dice two eggplant. Place about 2 TB olive oil in saucepan, eggplant and 2-3 TB water. Saute, stirring and adding water if necessary to keep from sticking. When the eggplant is mush, add the following:

3/4 cup dried parmesan cheese
1 egg
1 TB parsley
1 tsp garlic powder
1/2 cup dried breadcrumbs or enough fresh bread crumbs to be able to form meatballs

Place "meatballs" single layer in a baking dish and bake at 350* about 20 minutes, or until brown. Pour spaghetti sauce over them and cook about 15 minutes longer. Your family will probably not be able to tell they are not made with meat! Simply delicious!

Fast and Easy Spinach Lasagna

Lasagna noodles (I use about 9)
1 pkg frozen spinach, thawed
Spaghetti sauce (no meat)
Parmesan cheese (to taste)
1 egg, beaten
3/4 large carton cottage cheese
Mozzarella cheese (slices or grated)

In a large saucepan cook noodles according to directions. Remove from heat and drain. Set aside. In medium-sized bowl mix cottage cheese, Parmesan cheese, spinach and egg. Alternate noodles with spaghetti sauce and cottage cheese mixture. Top with Mozzarella cheese and bake in oven in a well-greased 13 x 9-inch pan at 350-degrees until bubbly and browned.

Grainburgers Recipe

1 c brown rice, cooked
1/3 c each chopped green pepper, onion and celery
replacer for 1 egg or 1 tbsp soy flour
1/3 cup EACH: cornmeal, rolled oats, wheat germ
1 tbsp soy sauce
2 tbsp flour, wheat germ and oil

Combine all ingredients, mix well. Brown patties on both sides in oil over medium heat, or shape and bake 20 minutes at 350'.
Makes 6-8 patties.
Serves: 6-8
Preparation time: 40 minutes

1 pound linguine
3 cloves garlic, minced
1 tsp. crushed red pepper flakes
1/4 cup olive oil
4 cups cherry or grape tomatoes, halved
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup red wine vinegar
Pinch of salt
Grated Parmesan cheese
Cook linguine according to package directions. Saute garlic and red pepper flakes in olive oil for 1 minute, add tomatoes and next 4 ingredients and cook for about 5 minutes. Toss together with linguine and sprinkle with Parmesan cheese.

2 Tb. olive oil
2 medium diced onions
4 and 1/2 oz TVP, can use a little more
1 1/2 cups fresh breadcrumbs
2 garlic cloves, minced
1 beaten egg
1 cup sour cream
1 tsp parsley
2 cups hot water or vegetable stock

Preheat oven to 350* Saute onions in oil, add TVP and saute 2 more minutes. Pour in hot water or stock and saute another 4 minutes. In another bowl mix all other ingredients and let sit 10 minutes. Mix this with the TVP/onions. In a large baking dish form a mound. Before baking, mix 2 16 oz. cans crushed tomatoes and 1 6 oz tomato paste and pour over loaf. Bake at 350* for one hour.

2 cups cooked black beans, canned and drained are fine
1 cup minced fresh mushrooms
1/2 cup cooked bulgur
1/2 cup cooked oatmeal
1/2 cup cooked barley
2/3 cups fine bread crumbs
1/2 tsp salt
1/2 tsp cumin
1/4 cup dehydrated onions, if desired
1 tsp chili powder
1/2 tsp garlic powder

Mash beans and add other ingredients. Chill a bit. Make into patties by scooping with 1/2 cup measuring cup per patty. Fry, lightly browning. Do not overcook, they will become dry! Serve on buns with sala, lettuce, tomato, black olives.

2 (10 oz.) packages refrigerated cheese tortellini, uncooked
1 (28 oz.) jar spaghetti sauce
1 cup water
1 (12 oz.) jar alfredo four cheese sauce
2 cups shredded mozzarella cheese
In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350F for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender.

Tofu Fruit Smoothie

1 cup of tofu or any flavor yogurt
1 cup frozen fruit
1/4 to 1/2 cup liquid (juice, milk, water etc)

Place any type of yogurt (fatfree, nonfat etc) in a blender with the liquid (juice works best). start to mix that and then add the fruit a little at a time (cut up into bite size chucks before you freeze it, so your blender doesn't work so hard). Blend 'til smooth.

3 cups mushrooms (any variety)
1 fenel bulb, stalks and leaves only (reserve the bulb for another use)
5 celery stalks
4 medium to large carrots
2 large onions
¼ head of green cabbage
½ large rutabaga, peeled
5 leeks, cut in half lengthwise and washed
1 small bunch of fresh flat-leaf parsley (about 15 sprigs)

Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes. Ladle through a fine stainer, cool, and refrigerate. The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches.

Note: To intensify the flavor, reduce the stock after reducing by one quarter to one half.

Vegetarian Chili

from Chili Madness by Jane Butel

2 1/2 cups dried kidney beans, soaked overnight in water to cover
3 teaspoons salt
1 cup tomato juice
1 cup raw bulghur (cracked wheat -- available in some supermarkets and most health food stores)
2 tablespoons olive oil
2 medium onions, coarsely chopped
4 medium cloves garlic, crushed
3 stalks celery, coarsely chopped
3 carrots, coarsely chopped
3 or 4 tomatoes, peeled, seeded, and coarsely chopped
1 tablespoon fresh lemon juice
2 tablespoons ground hot red chile
3 tablespoons ground mild red chile
1 teaspoon ground cumin
1/2 teaspoon dried oregano (preferably Mexican)
1 teaspoon dried basil
Freshly ground black pepper to taste
1 1/2 green bell peppers, cored, seeded, and coarsely chopped

1. Transfer the kidney beans and the water in which they soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.

2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.

3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices -- including the remaining salt -- to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.

4. Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thick -- add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasoning.

Serves: 6 to 8

1 tablespoon olive oil
1 medium zucchini, diced
1 medium-size yellow crookneck squash, diced
1/2 tablespoon dried crushed red pepper
1 16-ounce baked cheese pizza crust (such as Boboli)
1 14-ounce jar mushroom pizza sauce
3 large garlic cloves, minced
1 cup packed shredded mozzarella cheese (about 4 ounces)
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/3 cup grated Parmesan cheese

Preheat oven to 450 deg. F. Heat oil in heavy medium skillet over medium heat. Add zucchini, yellow squash and crushed red pepper; saute until vegetables are almost tender, about 5 minutes.

Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan cheese. Bake pizza until cheese melts and crust is crisp, about 13 minutes. Cut into pieces.

Vegetarian Ricotta Stuffed Shells

Marinara sauce
1 medium container ricotta cheese
1/2 cup freshly grated Parmesan cheese
Fresh, chopped parsley
Salt and freshly grated pepper to taste
Handful of grated Mozzarella cheese plus grated Mozzarella for the top
1 box of jumbo pasta shells, cooked as directed of the box

Mix all ingredients except the cooked shells. Stuff the shells with the cheese mixture, place in an oven proof baking dish. Top with the sauce, sprinkle the reserved Mozzarella cheese over the top and bake in a 350F oven for about 1/2 to 3/4 hour or until they are heated through and the sauce is bubbly.

If our guests eat eggs, I will add 1 or 2 beaten eggs to the cheese mixture but they can be omitted.

Veggie Dinner Pie

6 Tbsp. seasoned breadcrumbs
3 large potatoes, washed and shredded into very thin pieces
1 large onion, chopped
3 cups cheddar cheese
4 Tbsp. butter
2 tsp. oregano
Salt and pepper
2 Tbsp. olive oil
1 zuchini, sliced thin
1/2 pound mushrooms, thinly sliced
3 tomatoes, chopped
3 Tbsp. Parmesan cheese, grated

Grease bottom of 10-inch pie plate. Sprinkle breadcrumbs on bottom and up the sides of the dish. In a large bowl, combine potatoes, onion, 1 cup cheddar cheese, butter, 1 tsp. of the oregano and salt and pepper and mix well. Spoon mixture into the pie plate and press firmly onto the bottom and up the sides. Bake in a preheated 450- degree oven for 25 minutes. Heat oil in a pan and add zucchini, mushrooms and tomatoes. Add the remaining 1 tsp. of oregano and salt and pepper. Cook mixture for about 7 minutes then spoon it into the pie pan and spread evenly over the crust. Sprinkle with the remaining cheddar cheese and Parmesan cheese. Bake for 5 minutes or until cheese is melted and the pie is bubbly. Serve hot.