It’s ok!

Ingredients / Directions
1 cup(s) non-fat cottage cheese
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1 tablespoon yellow mustard
1 teaspoon soy sauce
1/4 teaspoon ground turmeric
1 teaspoon vegetarian Worcestershire sauce
2 teaspoons rice wine vinegar
1 (8 ounce) container firm tofu
5 green onions
minced In a food processor or blender combine cottage cheese
mayonnaise
yogurt
mustard
soy sauce
turmeric
Worcestershire sauce and vinegar. Process until well blended. Add tofu and pulse a few times
maintaining a bit of texture. Stir in green onions. Refrigerate for at least 3 hour(s) to allow flavors to meld.

You got to try this!

Ingredients / Directions
1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup(s) grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta Cook manicotti in boiling water until done. Drain
and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl
combine ricotta
mozzarella
and 1/2 cup(s) Parmesan
eggs
parsley
and salt and pepper. Mix well.
Pour 1/2 cup(s) sauce into an 11×17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture
and arrange over sauce . Pour remaining sauce over top
and sprinkle with remaining Parmesan cheese.
Bake 45 minutes
or until bubbly.

Yes!

Ingredients / Directions
1/2 cup(s) chopped celery
2 onions
chopped
3/4 cup(s) walnuts
3/4 cup(s) pecan or sunflower meal
2 1/2 cup(s)s soy milk
1 teaspoon dried basil
1 teaspoon dried oregano
3 cup(s)s bread crumbs
salt and pepper to taste Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.
In a medium size frying pan
saute the chopped celery and the onion in 3 teaspoons water until cooked.
In a large mixing bowl combine the celery and onion with walnuts
pecan or sunflower meal
soy milk
basil
oregano
bread crumbs
salt and pepper to taste; mix well. Place mixture in the prepared loaf pan.
Bake for 60 to 90 minutes; until the loaf is cooked through.

Just do it!

Ingredients / Directions
2 cloves garlic
2 (15 ounce) cans garbanzo beans
drained
8 ounces tofu
3 lemons
juiced
1/4 cup(s) parsley
3/4 cup(s) tahini
1 teaspoon ground ginger
1 pinch ground cayenne pepper
1 tablespoon tamari
salt to taste
ground black pepper to taste Mince garlic in the large bowl of a food processor. Add garbanzo beans
tofu
lemon juice
parsley
and tahini; blend until smooth. Add ginger
cayenne pepper
and tamari; blend. Season to taste with salt and black pepper. Blend in water if hummus is too thick.

All good!

Ingredients / Directions
3/4 pound tofu
1 cloves garlic
minced
1/2 teaspoon minced gingerroot
1 tbsp soy sauce
1 tbsp rice vinegar
1 cup(s) sliced fresh shiitake or button mushrooms
1 1/2 cup(s)s beef stock
1 teaspoon toasted sesame oil
2 scallions
coarsely chopped Cut tofu into chunks and place in a flat dish with sides. In a small bowl
combine garlic
ginger
soy sauce
and vinegar. Pour marinade over tofu and toss to coat. Marinate for an hour(s).
Spoon tofu and marinade into large skillet and add mushrooms and stock. Bring to a boil
then reduce heat to low. Simmer
uncovered
until tofu is cooked through and stock is reduced by half
10 minutes.
Add sesame oiland serve hot
sprinkled with scallions.This makes a nice main dish when served over rice with a side dish of clear soup and a marinated vegetable salad

the best!

Ingredients / Directions
1 pound neck-type pumpkin
cut into chunks
1/4 teaspoon ground mace
1 teaspoon dried thyme
2 teaspoon sweet butter or margarine Steam pumpkin until tender
about 8 minutes. Drain and peel pumpkin
then place in a medium bowl along with mace
thyme
and butter. Toss well to combine but take care not to crush the chunks.
Serve hot over rice. It is fantastic with smoked turkey.

Good stuff!

Ingredients / Directions
6 new potatoes
medium-sized
1 1/2 cup(s)s cottage cheese
1 cup(s) sour cream
2 tbsp green onions
chopped
2 tbsp fresh parsley
chopped
2 teaspoon dillweed
1 1/2 teaspoon salt
1/2 cup(s) cheddar cheese
shredded
1/2 cup(s) Monterey Jack cheese
shredded In a saucepan
cook potatoes until tender in enough lightly salted
boiling water to cover
about 20 to 30 minuters. Cool slightly. Slice the potatoes and place in large bowl.
In a separate bowl combine cottage cheese
sour cream
green onions
parsley
dillweed
and salt. Add to the potatoes. Spoon the potato mixture into a lightly greased baking dish. Sprinkle with cheddar cheese and Monterey Jack cheese. Bake at 350 degrees for 30 minutes
or until bubbly.

Good stuff!

Ingredients / Directions
# 8 oz. (225g) mushrooms
sliced
# 8 oz. (225g) carrots
diced
# 14 oz. (400g) can black-eyed beans
drained
# 14 0z. (400g) can tomatoes
# 2 tablespoons tomato puree
# 1 tablespoon soy sauce
# 1 teaspoon dried basil
# 1 tablespoon sunflower oil
# 1 onion
roughly chopped
# salt and black pepper
# 1 small cauliflower
in small florets
# 1 teaspoon dried oregano
# 1 teaspoon basil
# 1 tablespoon soy sauce
# 8 oz (225g) wholewheat pasta twists # Fry the onion in the heated oil for about 5 minutes
till soft
# Add the cauliflower
carrots
beans and mushrooms and cook for 5 minutes
# Add the herbs
tomatoes and tomato puree
then bring to the boil and simmer uncovered for 20 minutes.Season with soy sauce salt and pepper
# Bring a saucepan of water to the boil
then add a teaspoon of salt
oil and pasta
# Boil for about 10 minutes or until tender
# Drain and place on a warm dish and top with the sauce

It’s alright!

Ingredients / Directions
2 quarts water
2 pounds fresh green beans
washed and trimmed
1 teaspoon salt
2 teaspoons mustard seed
2 teaspoons dried dill weed
1 teaspoon red pepper flakes
1 teaspoon dill seed
4 cloves garlic
minced
2 cup(s)s distilled white vinegar
2/3 cup(s) white sugar
2 cup(s)s water Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color
drain well.
In a large bowl combine salt
mustard seed
dill weed
chiles
dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
In a small saucepan bring 2 cup(s)s water
vinegar
sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
Chill the beans in an airtight container at least overnight before eating. the beans are best if given a week to marinate refrigerated before eating.

Outstanding!

Ingredients / Directions
2 1/2 sweet potatoes
3 tablespoons butter
1/4 cup(s) maple syrup
2 tablespoons brown sugar
2 tablespoons flaked coconut (optional)
1/3 cup(s) chopped pecans Place sweet potatoes in a large saucepan with water to cover them. Bring the water to a boil
reduce heat
cover and let simmer 25 to 30 minutes until tender.
Preheat oven to 350 degrees F (175 degrees C). Use non-aerosol non stick spray to grease a 8×8 inch baking pan.
When the sweet potatoes are cool
peel and cut them into large chunks. Arrange them in the prepared dish.
In a small saucepan
melt butter
syrup
sugar and coconut together over a low heat. Cook for 3 to 5 minutes
stirring constantly. Sprinkle mixture over sweet potatoes. Top mixture with pecans.
Bake 5 to 7 minutes
until top is lightly browned.