Eggplant Platter. Ingredients. 2 eggplants sliced 2 green peppers sliced 2 zucchinis sliced 1 cup mushroom sliced. Sauce

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2 Main Dish -recipes Eggplant Platter Vegetable Lasagna Macaroni Casserole Potatoes Casserole Koshary Zucchini and Cauliflower Stuffed Shells Vegetarian Enchiladas Vegetarian Chili Cabbage Rolls Cauliflower Potato Balls Keba Basmati Rice Fried Rice Nuts & raisins Rice Turmeric Rice Couscous with Walnut Couscous with Tangerine Calzones

3 Eggplant Platter Ingredients Sauce 2 eggplants sliced 2 green peppers sliced 2 zucchinis sliced 1 cup mushroom sliced 1/2 cup chopped onion 1 tsp minced garlic 1 cup tomato sauce 1 tbsp. vinegar Soak all vegetables in salted water for 15 minutes, drain and fry in hot oil (healthier option: arrange vegetables on a foil covered cookie sheet, spray with cooing spray and broil) Heat oil and sauté onions and garlic to light brown Add tomato sauce and bring to boil then add the vinegar and seasoning Pour sauce over the vegetables, bring all to a boil and remove from the stove Transfer to a serving platter, garnish with chopped parsley and serve hot with pita bread, naan and or rice Makes 5 servings

4 Ingredients 1 tbsp. olive oil 1 medium onion chopped 2 cups sliced zucchini 2 cups sliced mushroom 2 cups chopped spinach 2 cups cheese substitute 1 cup vegetarian parmesan 1 pkg. precooked lasagna 1 jar tomato basil spaghetti sauce Vegetable Lasagna Sauté onion and garlic in olive oil, add vegetables and spaghetti sauce and mix well In a glass casserole add a layer of lasagna, then a layer of the vegetable mix and a layer of cheese Repeat Topping 3 tbsp. olive oil 2 tbsp. flour 1 cup almond milk 1 pkg. substitute parmesan cheese Heat oil, add flour and stir continuously to break the clumps Add milk, seasoning and cheese, keep stirring until thicken Pour on top of the lasagna Bake at 350 F for 35 minutes or until golden brown Serve hot with garlic bread Makes 12 servings

5 Macaroni Casserole Ingredients 1 pkg. cooked penne White sauce 2 tbsp. flour 21/2 cups Silk milk 1 tbsp. tomato paste 1/4 cup veggie parmesan flavor Heat oil and mix flour until dissolved completely Add the rest of the ingredients gradually and stir until thickened Filling 1 tbsp. olive oil 1 chopped onion 1 tsp minced garlic 1 pkg. ground meat soy (or minced mushroom) 1 can (8 Oz) tomato sauce Sauté onion and garlic in heated oil, add meat and sauté until onions are soft Add the rest of ingredients and bring to a boil Assembly Add 3/4 of the white sauce to the cooked penne, mix well In an oven safe casserole add half of the penne, the filling and top with the rest of the penne/sauce mix Pour the rest of the white sauce on top and sprinkle with the veggie parmesan cheese Bake in a preheated 350 F oven for 35 minutes or until golden brown Makes approximately 8 servings

6 Potatoes Casserole Ingredients 6 potatoes, boiled & peeled; 2 tbsp. margarine; 1 cup vegetable broth; 1/2 cup Silk milk; 1/4 cup vegetarian parmesan cheese; salt and pepper In a large glass bowl mash the potatoes Mix the mashed potatoes with the rest of the ingredients and mix well Filling 1 tbsp. olive oil; 1 chopped onion; 1 tsp minced garlic; 1 pkg. ground meat soy or minced mushroom; 8 oz. tomato sauce; vegetarians cheese; Italian bread crumbs (as needed); cooking spray; 3 tbsp. hot melted margarine; salt and pepper Sauté onion and garlic in heated oil Add meat and mix well Add the rest of ingredients and bring to a boil Assembly Spray a baking dish with cooking spray and sprinkle with bread crumbs. Add half of the potato mix, the soy meat filling spreading it evenly then add the other half of the potato mix. Top with cheese, bread crumbs and 3 tbsp. hot melted margarine Bake in a 350 F preheated oven for 35 min. or until golden brown

7 Ingredients 4 cups cooked black Lentil 5 cups cooked rice 1/4 cup cooked noodles Koshary 1 pkg. (8 oz.) cooked elbow macaroni 4 Large onions chopped and browned in 3 tbsp. olive oil 1 can chick-peas drained for garnish Salt, Pepper, and hot red pepper as desire Red Sauce 1 large chopped onion 2 tbsp. tomato paste 2 tbsp. vinegar 3 cans or 16 Oz. tomato puree Sauté onion in heated oil then add the tomato paste When the mixture heats up add the vinegar then the tomato puree Simmer for 15 minutes In a serving platter or a bowl mix all dry ingredients and top with the fried onions and chick-peas Serve hot in bowls or cups and top with red sauce; may add red hot pepper if desired Assembly... Mix lentil with rice, place half the mixture in the prepared pan, top with half of the Elbow macaroni, then repeat. Top with tomato mixture as desire, then top with brown onion and chick-peas Put in the oven for 20 minutes and serve

8 Ingredients Zucchini & Cauliflower Casserole 1 large onion chopped 1 tsp minced garlic 2 cups sliced zucchini 1 medium cauliflower 1/2 tsp fresh parsley 1/2 tsp fresh dill 1/2 cup vegetable broth Sauté onion and garlic in heated oil until tender Add zucchini and cauliflower and mix Add herbs and seasoning and vegetable broth; bring to a boil Transfer mixture to oven pan and place it in a preheated 350 F oven for 20 minutes or until tender and golden brown Serve hot with garlic bread or bread sticks Makes approximately 5 servings

9 Ingredients 1 small chopped onion 1/2 tsp minced garlic 1, 16 oz. pkg. baby spinach chopped 1 cup chopped mushroom 2 cups substitute cheese 1 cup tomato basil spaghetti sauce 1 pkg. cooked shells Stuffed Shells Sauté onion and garlic in heated oil Add spinach, mushroom and seasoning and sauté well Add cheese to the mixture and mix well with the vegetables Stuff the shells with the vegetable cheese mixture and arrange in a baking dish pre-sprayed with cooking spray and sprinkled with bread crumbs Generously spoon the tomato sauce on top of the shells Bake at 350 F preheated oven for 20 minutes Serve hot with garlic bread and or bread sticks Makes approximately 6 servings

10 Vegetarian Enchiladas Ingredients 40 Tortilla 3 tbsp. olive oil 1 tsp minced garlic 2 large chopped onions 1, 16 oz. pkg. baby spinach chopped 1, 16 oz. pkg. mushroom chopped 6 mixed peppers (green, yellow, red) 4 zucchinis sliced White sauce 4 tbsp. Margarian 4 large tbsp. flour 1 Box vegetable broth 1 Bag white substitutes shredded cheese 1, 7 oz. can green diced, mild chilies 1 pkg. taco sauce 1 cup vegetarian sour cream Grill all vegetable lightly and Sautee spinach in oil and garlic set aside In large wok heat margarine, add flour and mix until it dissolves; add broth and taco sauce When the mixture thickens, add the rest of the ingredient one after the other, stirring continually Assembly Spread some sauce in the bottom of a foil tray or oven dish Spread sauce on very lightly on tortilla, add grilled vegetable, and spinach, roll and place it end facing down it in foil pan; repeat until all the tortilla are done Spread some of the sauce on top of the tortilla with a spoon and some shredded cheese Bake at 350 F for 25 min or until golden brown Serve hot

11 Ingredients Vegetarian Chili 1 tbsp. vegetarian chili powder 1 small chopped onion 1 tsp minced garlic 1 medium tomato diced 1 can chili beans in chili sauce 1 can pinto beans 1, 8 oz. can of yellow corn 1/2 carrot diced 1/2 tsp cumin 1 can tomato puree 2 tbsp. tomato paste Optional: Cilantro for garnishing In a sauce pan, heat oil and sauté onion and garlic Add tomato paste, deiced tomato, and tomato puree Add carrots, beans, drained corn and cumin and seasonings Bring everything to a boil and simmer for 30 minutes Garnish with cilantro and serve hot with Frito chips Makes approximately 10 servings

12 Cabbage Rolls Ingredients 1 medium cabbage 1 1/2 cups rice 1 tsp minced garlic 1 medium tomato diced 2 cups chopped mushroom 1 large chopped onion 1, 16 Oz. can tomato puree 5 tbsp. chopped parsley 1 tbsp. dill 1/2 tsp mint 1 cup tomato sauce 3 cups vegetable broth PS: May use fresh & chopped instead of dried herbs Cut the end root of the cabbage head and place in boiling water Carefully separate cabbage leaves (pieces) one at a time and place on a flat surface to drain and cool off In a frying pan, heat oil and sauté onions, mushroom and garlic until tender Add rice, deiced tomato, parsley, dill, mint and seasoning; mix well for few minutes then remove from heat Flatten cabbage leaves or pieces by removing the thick veins and spoon mixture in the upper & middle point of the leave/ piece Fold the top then the sides and roll and arrange in a pot with rolled end facing down; repeat until all the leaves are done Cover the rolls with vegetable broth and tomato sauce, bring to boil and simmer on low heat for approximately 30 min or until the leaves and rice are done Serve hot with garden salad

13 Fried Cauliflower Ingredients 1 medium cauliflower 5 tbsp. flour 1/2 cup vegetable broth 1 cup Almond milk 1 tbsp. onion powder 1 tsp garlic powder 2 tbsp. Dijon mustard 1 tsp Baking powder Oil for frying Italian bread crumbs Separate flowers from the cauliflower head In a mixing bowl combine all the above ingredients and mix well Make a bed of Italian bread crumbs then dunk cauliflower one at a time few times in milk mixture and coat well with bread crumbs In a frying pan heat oil and fry cauliflower on both sides (Use hot air fryer as a healthier option) Sauce 2 tbsp. margarine 1 tsp minced garlic 3 tbsp. maple syrup 2 tbsp. soy sauce In a sauce pan heat all the ingredient until thicken Serve warm as a dip along with the fried cauliflower

14 Ingredients Filling Potato Balls 1 Ib. red potatoes boiled, peeled, and mashed 1/4 tsp red pepper 1 cup Italian bread crumbs Oil for frying 1 medium chopped onion 1/2 tsp minced garlic 1, 16 Oz. can diced mushroom In a frying pan heat oil and sauté onion, garlic and mushroom until tender; season with salt and pepper Season mashed potatoes and make balls, create a hole in the ball and stuff with the filling mixture then seal the hole Roll the stuffed ball on a bed of Italian bread crumb and fry in heated oil until golden brown (Use hot air fryer as a healthier option) Serve hot with condiments and garden salad Makes approximately 12 servings

15 Ingredients 1 cup burgle Keba (and more oil for frying) 2 large potatoes boiled, peeled, and mashed 1 large diced onion 2 tbsp. coriander 1, 16 Oz. can diced mushroom Parsley or cilantro for garnishing Soak burgle in hot water for 15 minutes In a frying pan, heat oil and sauté onion and mushroom; season with salt and pepper and set aside Drain burgle and mix with mashed potatoes; season with salt and pepper and coriander and refrigerate for one hour Oil your hand well, make egg-shaped potatoes with the burgle potato mixture Make a hole in the egg-shaped potato and fill it with mushroom onion mixture and close the hole Fry stuffed potatoes in heated oil or in hot air fryer for a healthier option Serve hot on a bed of chopped parsley with hummus, tahini and or green salad Makes approximately 8 servings

16 Ingredients 1 cup Basmati rice washed 1 small onion diced 1/4 tsp fresh ginger 1/4 tsp coriander 1/4 tsp lemon zest 1/4 tsp cumin 1/2 cup roasted mixed nuts 2 1/2 cup vegetable broth 1 tbsp. brown sugar Salt and Pepper Basmati Rice In a Dutch pan heat oil and sauté onion and lemon zest Add brown sugar, spices and mix well Add the rice and mix well with the onion and spices; mixing continuously for 2-4 minutes Add vegetable broth and bring the mixture to a boil Let it simmer for 15 minutes or until the rice is cooked Transfer to serving platter and serve hot either alone or along with steamed vegetables Makes approximately 5 servings

17 Fried Rice Ingredients 1 cup cooked rice 1 small onion diced 2 chopped celery sticks 1/2 cup shredded carrots 1/2 cup cooked peas 1 tsp soy sauce 1/4 tsp ground ginger Salt and Pepper Optional: 1 can water chest nut washed and drained Cook rice as per package instructions Heat oil in wok or a frying pan then add vegetables, stir well for 1-2 minutes Add rice and spices and continue to stir for 2 more minutes Add vegetable broth and soy sauce and gently blend all ingredients together Transfer to a serving platter and serve hot either alone or with fried tofu cubes Makes approximately 5 servings

18 Nuts & raisin Rice Ingredients 1 cup cooked rice with vermicelli 1/2 cup roosted mixed nuts chopped 1/2 cup raisins 1 tbsp. brown sugar Salt and Pepper Heat 1 1/2 tbsp. oil in a Dutch pan Add the vermicelli mixing continually until golden brown Add rice and cook as per package instruction In a frying pan heat the remaining 1/2 tbsp. oil and add sugar, spices, nuts and raisin and mix together Add rice and mix well with the nuts spices mix Remove from heat, transfer to a serving platter and serve hot alone or with vegetarian chicken tenders Makes approximately 5 servings

19 Turmeric Rice Ingredients 1 cup Basmati rice 1 tsp Turmeric 1/2 cup fresh or frozen peas 1/2 cup cubed carrots 2 cups vegetable broth Salt and Pepper In a Dutch pan heat oil and sauté onion until brown Add rice, turmeric, and vegetables mixing continually for few minutes Add vegetable broth and bring it to a boil then let it simmer for 15 minutes Transfer to a serving platter and serve immediately either alone or with steamed vegetables and or garden salad Makes approximately 5 servings

20 Couscous with Walnut Ingredients 2 cups cooked couscous 1 small red onion minced 1 can white tuna drained 1/2 cup cilantro 1 cup chick-peas 1/2 cup chopped walnuts Cook couscous as per package instructions In a serving bowl fork tuna out of the can and chop into small pieces Toss all ingredients together and serve either cold or at room temperature Might serve with crackers, bread stick or pretzel sticks Makes approximately 5 servings

21 Calzones Ingredient 4 cups flour 3 1/2 Quick rise yeast 2 tsp sugar 1/4 tsp salt 1 1/2 cup water (warm) 3 tbsp. oil Fillings Grilled and chopped mixed vegetables Chopped broccoli and mushrooms with drops of salad dressing Sautéed onion and garlic Combined flour, yeast, sugar, salt, and warm water Pour oil into ingredients, and mix well until it forms a soft dough; cover and let it rest for 15 minutes Cut the dough into 5-8 inch circles Place 1 circle of dough on the baking sheet, top with fillings, layer with another circle of dough and sealing the edges with cold water; repeat Bake in 350 F preheated oven for 15 minutes or until golden brown Cut in halves and serve alone or with salad Makes approximately 10 servings