1 pkg. manicotti
1 pkg. frozen, chopped spinach, defrosted
lots of garlic & plenty of good olive oil
1.2 cup chop parsley
1/4 teaspoon dried oregano & dried thyme
1 teaspoon dried basil
1 block medium tofu, drained
1/2 lb white mushrooms, stemmed and sliced thin
1/2 cup sherry or dry vermouth
1 teaspoon nutritional yeast
1 teaspoon paprika
salt and pepper to taste
1 med onion, finely chopped
1 large jar prepared or homemade marinara sauce

Directions:

Boil noodles per package instructions.
Pre-heat oven too 350F.

Meanwhile, saute onions in olive oil
over medium heat until translucent and
browned on edges. Add as much pressed
garlic as you like. Just as the garlic
becomes fragrant, add the sliced
mushrooms and continue to cook over
medium heat until most of the juice
released by the ‘shrooms is
evaporated. Add herbs, yeast and
vermouth.

Continue to cook until most liquid is
once again evaporated. Crumble in tofu
and add spinach. Adjust seasonings&
continue to cook over medium heat until
flavors are well blended (~10 more
minutes). Stir in the parsley at the
last minute.

Cool filling and noodles (this is very
important, trying to stuff hot noodles
with even hotter stuffing is not fun).
Hold noodle upright and closed on one
end. Spoon in just enough stuffing to
make the noodle fat but without
splitting its sides. Place stuffed
noodle in a glass baking dish and start
work on the next. Repeat until all six
noodles are stuffed and lying neatly in
the baking dish.

Cover manicotti with marinara sauce and
bake for 15 minutes.
Serve with yummy vegan bread.

Serves: 6

Preparation time: 1.5 hours

1 zucchini
vegan cheese
scallions
1 slice of lemon
pepper

Directions:

Preheat oven to 375. Take the zucchini and chop
off the ends. Then slice it down the middle
without completely separating it. It should still
be attached on one side, like a hot dog roll.
Pull it a little so that there’s a gap in there.
Slice fairly thin strips of cheese (about 1/4
inch thick) and place between zucchini. Place the
zucchini with cheese on a piece of aluminum foil
about 1 1/2 feet long. Sprinkle sliced scallions
around it and put a quartered lemon slice around
it too. Bake for 20 minutes or so and add pepper.
You can use any flavorings you want, like garlic,
but this was what I had. Not very sophisticated,
but mmmmm…..

Serves: 1

Preparation time: 20-25 minutes

* whole wheat tortilla
* avocado
* mixed greens
* tomato
* vegan bacon bits
* for dressing: olive oil, vinegar, mustard, vegan sugar, salt and pepper

Directions:

Take a hand full of mixed salad greens and
spread on top of the tortilla. Chop one
plum tomato and add to the greens. Slice
half an avocado and add on top. In a small
bowl combine 2 tablespoon of olive oil, 2 tablespoon of
vinegar (I like apple cider vinegar) 1/2 teaspoon of
mustard, and a sprinkling of vegan sugar, salt and
pepper. Mix well and pour over the contents
of the wrap. Top with Vegan bacon bits
(however many or little as you wish)…..fold
wrap and eat. A quick, simple and very tasty
meal! This recipe is for one wrap…double
ingredients for two and so on…

Serves: 1

Preparation time: 10 minutes or less

* 1 zucchini
* flour
* unflavored vegan soymilk or other milk substitute
* vegan butter or oil

Directions:

Slice zucchini fairly thin. Dip slices in soy milk. Dip in flour. Fry until desired doneness.

I like it on white vegan bread with ketchup.

Kinda fattening, but a tasty way to use up all the zucchini
from the garden.

* eggplant
* celery
* corn
* onion
* garlic
* mushrooms
* salt, pepper, other seasonings to taste
* tomato/spaghetti sauce or stewed tomatoes, optional
* vegan bread (something dense, or it will fall apart), optional
* oil (just a little bit to saute)
* vinegar

Directions:

Chop up the celery, onion, and garlic pretty small. Saute
in the oil with salt, pepper, and any seasonings (except the
vinegar). Slice the eggplant into half-circles. Use
however much eggplant you like. Put the eggplant slices in
the frypan. Add a little bit of water (~2-3 Tbsp) and
cover. Let sit for as long as it takes you to slice the
mushrooms into small pieces. Add the mushroom and the corn
to the pan. Add a splash or two of vinegar and a little bit
more water, cover the pan, and let the whole thing cook for
a few minutes. When the eggplant is cooked, add the tomato
sauce and let it cook for awhile, until it’s pretty thick.

Put this on top of some good dense vegan bread and enjoy as an
open-faced sandwich. Or if you can find some good sub rolls
they would be good too. Just be sure to use good, dense
bread, or it will become mushy and goo-like (yuck). I like
to add a little bit of parmesan cheese to it but you don’t
have to. And feel free to use whatever veggies and
seasonings you like!

Serves: 1 – 2

Preparation time: 10 min

* soy cheese (1 or 2 per sandwich or slice up some block soy cheese)
* veganaise
* soy butter
* some oil

Directions:

This is very simple.

Spread the veganaise inside both slices of vegan bread.

Put the cheese inside the two vegan breads.

Butter the outside of the vegan breads.

Fry if up on medium or whatever in some oil.

Enjoy!

* One pound firm tofu
* 1/4 cup shoyu/tamari
* 2 tablespoon vegan Worcestershire sauce
* 6 oz. your favorite vegan beer
* 1/2 tablespoon garlic powder
* 1 cup (plus or minus) your favorite BBQ (read the ingredients, many contain traditional Worcestershire sauce that has anchovies)
* 4 onion, poppyseed, or other crusty rolls
* dill chips, slaw, vegan mustard or your choice of fixin’s

Directions:

Slice the tofu into 1/4″ slices. Arrange the slices on a towel lined
plate. Cover with another towel, another plate, and a skillet filled
with water (or other suitable weight). Allow to sit for 15 minutes
and repeat with dry towels. Dice the tofu into 1/2″ pieces and place
into a pie pan. Combine shoyu, Worcestershire, beer, and garlic
powder. Pour mixture over tofu and allow to marinade 2-3 hours.
Drain. Arrange tofu on a cookie sheet sprayed with cooking spray.
Place tofu under a broiler for 30-45 minutes, turning once. In a
saucepan, combine tofu and BBQ sauce. Heat through. Serve on rolls
with your favorite fixin’s. WARNING!! If you find the texture of
meat to be repulsive, don’t eat this! It seem so real that many mistake it for ‘Real’ meat.

* 1 green pepper, seeded, sliced into strips
* 1 medium onion, sliced
* 1 cup fresh mushrooms, washed, sliced
* 2 slices vegan swiss cheese
* whole wheat pita vegan bread

Directions:

In 2 tbsps of olive oil, sautee, peppers, onions, mushrooms
until tender.

While sauteeing above, slice vegan pita bread, insert vegan
swiss cheese.

When saute mixture is done, spoon into pita with cheese.

You can also add
1/2 cup of ranch dressing, minced one garlic clove with it
and topped the pita’s with the dressing. I had a little
bit of the pepper, mushroom mixture left over, to use the
leftovers, I sliced a veggie burger into strips, mixed with
the pepper, mushroom mixture and put this on a corn
tortilla. There ya have it, two recipes!

Serves: 2

Preparation time: 30 min

* crunchy peanut butter (or soynutbutter)
* fresh strawberries
* wheat vegan bread

Directions:

1. Get out all of the ingredients

2. Spread peanut butter on one of the slices of
bread. (use as much as you like.)

3. Rinse about 4 strawberries and cut them into
thin pieces about 0.5 cm thick.

4. Place the strawberries on top of the peanut
butter.

5. Cut the sandwich and eat it!

Serves: 1

Preparation time: 5 min

* 1 avocado
* 1 large plum tomato
* half a small onion
* 1 clove garlic
* 1 tablespoon olive oil
* 1/4 cup canned black beans
* 1 vegan pita bread

Directions:

Chop the avocado, tomato, and onion. Mince the garlic or put
throuh a garlic press. Rinse the beans. Combine the
vegetables with the olive oil and stir gently. Cut the pita
in half and stuff each side with the avocado mixture.

Serves: 1

Preparation time: 5 min