Vegetable Lasagna

Ingredients:

• 16 ozs lasagna noodles
• 2 boxes 26.5 ozs Pomi strained tomatoes (or use cans tomatoes sauce)
• 1 green pepper diced
• 1 eggplant peel and cut up (substitute with 1 package of spinach and mushroom if preferred)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1 cup shredded monterey jack and colby cheese
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 2 teaspoons basil
• 2 teaspoons oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sugar

Directions:

1. Cook lasagna noodles according to package directions and drain.
2. Fry or oven fry eggplant.
3. In a sauce pan, combine strained tomatoes, pepper, eggplant and the spices. Cook for about 1 hours.  (Add spinach and mushroom if preferred.)
4. In a large greased pan, layer lasagna noodles, red sauce and cheese. Alternate until all noodles, red sauce and cheese are used up. It usually is 3-4 layers depending on the size of pan.
5. Bake at 350 degrees for about 45 minutes to 1 hour.
6. Cook 24 hours in advance. Keep in refrigerator and reheat.

Sweet Potato Casserole - Vanilla flavor

Ingredients:

Sweet Potato mix:

• 6 cups sweet potatoes, mashed                       
• 1 stick oleo                                                        
• 1 teaspoon vanilla
• 1 teaspoon salt
• 4 eggs, beaten
• 1 cup milk

Toppings:

• 2 cups brown sugar                                           
• 2 cups pecans
• 2/3 cups flour
• 2/3 cups melted oleo (margarine)

Directions:

1. Heat oven to 350 degrees. 
2. Combine sweet potatoes, oleo, vanilla, salt, eggs, and milk well. Then put into a casserole dish that is greased with butter.  
3. Combine brown sugar, pecans, flour, and oleo and put on top of the sweet potato mixture.
4. Cook for 35 minutes.

Sweet Potato Bake

Ingredients:

• 4 medium sweet potatoes, peeled and sliced ¼ inch thick          
• 3 tablespoons margarine, melted 
• 6 tablespoons frozen pineapple juice concentrate, thawed
• 1 teaspoon pumpkin pie spice                                       

Directions:

1. Preheat oven to 400 degrees. Lightly oil a 10-by 12-inch of ovenproof dish.
2. In large bowl, combine juice, spice, and margarine. Then coat the potato slices well in the mixture.
3. Layer sweet potato slices in dish. Cover with foil and bake until tender, 25 to 30 minutes. Serve warm.

Green Bean Casserole

Ingredients:

• ¼- ½ cups flour                                                   
• Mushroom powder, to taste
• Salt and pepper, to taste
• 1 package mushrooms, chopped
• ¼- ½ cups Oil
• 2-3 cups soy milk or regular milk
• 2 cans green beans, whole
• Enough potato chips to cover the casserole dish

Directions:

1. Heat oven to 350 degrees. Prepare a casserole dish by greasing it.
2. Make roux by mixing flour and oil together. Begin to cook on medium heat. A few minutes after you begin to smell the oil and flour cooking, turn off the heat.
3. Add the soy milk and begin to mix until it is smooth.
4. Turn the heat back on and cook the sauce until it is thick and warm.
5. Add mushroom powder, salt, and pepper.  
6. Fold the green beans and mushrooms into the mixture and warm.
7. Put this into the casserole dish and cook for 30-35 minutes.
8. Add the potato chips to the dish and cook for 15 more minutes.

Stuffed Pasta Shells

Ingredients:

• 1 package (16 ounces) ricotta cheese (also can substitute with tofu)
• ½ cup shredded mozzarella cheese
• 1 package frozen chopped spinach, thawed
• ½ cup mushrooms, chopped
• 1 tablespoon Italian seasonings
• Salt and pepper, to taste
• 1 package large pasta shells
• Canned tomato sauce

Directions:

1. Mix together the first 6 ingredients.
2. Cook a package of large pasta shells until still firm.
3. Drain the pasta, and rinse with cold water
4. Stuff the shells with the filling mixture and arrange them in greased dish.
5. Cover with canned tomato sauce and bake at 350 degrees for 15-20 minutes.
6. The filling above can also be used in lasagna.

Vegetable Orzo

Ingredients:

• 16 ozs of orzo pasta (or 1 box of 1 lb Barilla Orzo) 
• 16 ozs frozen vegetables (peas, carrots, green beans, corn) 
• 1 stick butter 
• 1 cup shredded cheddar cheese 
• 1 cup shredded mozzarella cheese 
• 2 teaspoons salt 
• 1 teaspoon black pepper 
• ½ cup milk

Directions:

1. Cook orzo according to package directions.
2. Drain pasta a little, leave some water.
3. Add butter, milk and mozzarella cheese. Stir.
4. Add thawed vegetables, salt, and pepper. Mix.
5. Pour into a greased casserole dish.
6. Add cheddar cheese on top.
7. Bake at 350 degrees for about 30 minutes.

Vegetable Chili

Ingredients:

• 2 cans black beans
• 2 cans red beans
• 1 can yellow corn
• 2 boxes 26.5oz Pomi strained tomatoes (or substitute with cans of tomato sauce)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper
• 1 can (10oz) Rotel diced tomatoes and green chilies
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 yellow pepper diced
• 1 teaspoon sugar
• 1 cup T.V.P (textured vegetable protein - meat substitute)
• 2 tablespoons oil

Directions:

1. Cool oil, T.V.P and yellow pepper until soft in a soup pot.
2. Add the rest of the ingredients.
3. Simmer on low for about 2-3 hours.
4. Serve with shredded mild cheddar cheese and corn chips.