Two Cheese Pizza

Makes: 4 Servings

Ingredients:

Whole Wheat Flour
1 Box Pizza Crust Mix
2/3 Cup Ricotta Cheese
1 Green Pepper – Sliced Thinly
1/3 Teaspoon Dried Basil
2 Tablespoons Vegetable Oil
2 Cloves Garlic – Mashed
1/8 Teaspoon Salt
6 Oz Shredded Cheese (Your Choice)
1 Small White Onion – Sliced
4-5 White Mushrooms – Sliced Thinly

Directions:

1. Preheat oven to 450 degress.
2. Make pizza crust according to directions.
3. Mix ricotta cheese, vegetables & seasonings.
4. Sprinkle shredded cheese over pizza.
5. Add vegetables.
6. Cook in oven for at least 10 minutes.
7. Cool & serve!

Vegetable Pasta Primavera

Makes: 3+ Servings

Ingredients:

1 Lb. Pasta
6 Cloves Garlic – Mashed
4 White Mushrooms – Sliced Thinly
1 Teaspoon Salt
Soy Milk Or Evaporated Milk
1 Red Pepper
1 Vidalia Onion – Diced
2 Yellow/Green Pepper
Pinch Of Black Pepper

Directions:

1. Add mushrooms, garlic, and onion to a saucepan
& saute.
2. Boil pasta in water.
3. Add milk to vegetables & simmer on a low flame.
4. Add peppers & seasoning to vegetables and
continue to simmer.
5. Drain pasta & add to vegetables.
6. Add sauce.
7. Cook until vegetables are soft & pasta is finished.
8. Cool & serve!

Spinach Shells

Makes: 3-4 Servings

1 Box Large Pasta Shells
Cottage Cheese (Desired Amount)
3/4 Lb Spinach
Oregano
1 Cup Tomato Sauce

Directions:

1. Boil pasta shells in water.
2. Steam spinach & mix w/ cottage cheese.
3. Stuff shells w/ mix & heat in oven at
300 degrees.

Mushroom Potato Soup

Ingredients

5 cups boiling water
2 cups raw potatoes peeled and diced
1/2 lb mushrooms washed cut in half
3tbsp butter or margarine
1 small onion chopped
3 Tbsp flour
1/2 tsp pepper
1/2 tsp salt
1 tbsp lemon juice
2 tbsp chopped parsley
2 Tbsp Worchestershire Sauce

Preparation

Melt butter or marg in pan.
Add chopped onions and mushrooms.
Stir in flour and then the water slowly.
Add potatoes salt and pepper.
Put in lemon juice, parsley, and worchestershire sauce.
Cook till potatoes are soft.
Stir occasionally to avoid sticking.

Chili

Makes: 2 Servings

1/2 Vidalia Onion – Chopped
1 Jalapeno Pepper
1/2 Cup TVP
1/2 Can Kidney Beans
1/2 Can Tomato Sauce
1 Garlic Clove – Chopped
1/2 Teaspoon Chili Powder
1 Tablespoon Water
Salt

Directions:

1. Mix onions, peppers, and garlic & saute.
2. Mix in remaining ingredients.
3. Cook for 3-5 minutes until vegetables are
soft and TVP is cooked.

Black Bean Taco Salad

Makes: 2-3 Servings

Ingredients:

2 Cups Black Beans – Drained
1/2 Green Pepper – Diced
2 Teaspoons Sugar
1 Vidalia Onion – Sliced & Diced
1/2 Lb. Tofu
1 Red Pepper – Sliced & Diced
2 Tablespoons Olive Oil
4 Teaspoons Balsamic Vinegar
1 1/2 Packages Taco Chips
2 Jalapeno Peppers
1 1/2 Tablespoons Lime Juice
Salt & Pepper

Directions:

1. Cook tofu for 15-20 minutes. Crush or cumble.
2. Add remaining ingredients to a bowl & mix.
3. Sprinkle crushed/crumbled tofu over top.
4. Add salt and/or pepper.
5. Mix in taco chips.

Ratatouille

Makes: 3 Servings

Ingredients:

2 Baby Eggplant – Quartered & Sliced Thinly
3 Zucchini – Sliced & Diced
1 Green Pepper – Diced
1 Spanish Onion – Sliced
2 Cloves Garlic – Mashed
1 Can Stewed Tomatoes
Several Stocks of Basil – Chopped

Directions:

1. Add ingredients to pot & simmer for at least 45 minutes.
2. Add water if needed.

Vegetable Lasagne

Makes: 5+ Servings

Ingredients:

2 Boxes of Lasagne Noodles
5 Egg Whites
4 Lbs Of Ricotta Cheese
2 Cups Spinach – Steamed
5 Chopped White Mushrooms
3 Zuchinni – Sliced Thinly
1 28 Oz Can Of Tomatoes – Diced or Crushed
8 Cloves Of Garlic – Crushed
1 Small Yellow Onion – Diced
1/4 Cup Parsley
Fresh Basil – Chopped
Pinch Of Salt
Black Pepper

Directions:

1. Add onion, garlic, basil, tomatoes, and parsley to a bowl.
Mix well. Saute on a low flame.
2. Boil lasagne noodles.
3. Add sauce to bottom of lasagne pan & spread.
4. Layer noodles over sauce.
5. Alternate layers of vegetables, sauce, and noodles.
6. Put sauce and mushrooms on the top layer over the
last layer of noodles.
7. Put in oven and cook at 375 degress until noodles
are soft.
8. Allow time for cooling.
9. Serve!

Spinach Vegetable Pizza

Makes: 4 Servings

Ingredients:

2 Pitas – Split
1/4 Cup Yeast
3-4 Cloves Garlic – Mashed
1 1/2 Small Yellow Onions – Sliced
4 Tablespoons Whole Wheat Flour
4 White Mushrooms – Sliced
Basil – Diced
5 Plum Tomatoes – Diced
Parsley – Diced
2/3 Cup Soy/Rice Milk
2/3 Lb Frozen Spinach

Directions:

1. Heat soy/rice milk in a pot. Stir in flour, yeast,
and spinch. Cook until spinach is tender and sauce
is thick.
2. Saute vegetables in a saucepan.
3. Slice each pita into two thinner pitas.
4. Spread sauce and spinach over the tops of
each pita slice.
5. Add vegetables & cook in oven on a cookie
sheet.
6. Serve!

Vegetarian Bean Soup

Makes: 3 Servings

Ingredients:

1 Spanish Onions – Chopped
Sprikle Of Black Pepper
2 Cups Dried Beans
1 1/2 Tablespoons BBQ Sauce
2 Tablespoons Chilis – Chopped
1 Clove Garlic – Chopped
1/2 Teaspoon Chili Powder
3 Tablespoons Ketchup
1/2 Teaspoon Lemon
1 28 Oz Can Stewed Tomatoes

Directions:

1. Drain & soak beans overnight.
2. In the morning, redrain beans & boil in a pot
with 12 cups of water.
3. Bring to a boil & add remaining ingredients.
4. Simmer on low heat for 2 hours.
5. Add more water if needed.
6. Stir occassionally.
7. Serve!