Italian

Spaghetti Sauce

Hunts spaghetti sauce                      1 spaghetti mix

1 can stewed tomatoes, blended

Salt, pepper                                        Garlic salt

Worcestershire sauce                       Brown sugar

Italian seasoning                                1 tsp. vegan butter

Opt: Mushroom, zucchini, celery, bell pepper

Opt: cooked beef flavor tofurky

1.       Saute vegetables and blend to add to sauce.

2.       Add everything to sauce pan, cover, and simmer till flavors blend (about 10 minutes).

Make it a Meal: salad, pears, garlic toast

Eggplant Parmesan

2 eggplants sliced                             2 c. breadcrumbs

2 tbsp. vegan mayonnaise              Olive oil

½ c. flour                                            spaghetti sauce

¼ c. vegan parmesan

1.       Put mayo in one bowl, flour in another, and breadcrumbs in a 3^rd.

2.       Dip eggplants in flour, then mayo, then crumbs.

3.       Sauté both sides in olive oil and drain on a paper towel.

4.       Add some sauce to a greased baking dish. Layer eggplant slices on top. Shake a bit of parmesan cheese on top. Repeat layers 2 or 3 times.

5.       Bake at 350 for 20 minutes.

Make it a Meal: salad, apples, garlic cheese biscuits

Ravioli with Spinach and Tomatoes

2 pkg. vegan ravioli or tortellini (or just cooked pasta)

1 can diced tomato with basil, garlic, and oregano

½ can garbanzo beans, drained and rinsed

½ pkg. fresh spinach leaves                      2 tbsp. olive oil

Vegan parmesan cheese                           Italian seasoning

1.       Heat oil over medium heat. Add ½ the spinach and toss until wilted. Add remaining half and repeat.

2.       Add undrained tomatoes and beans. Cook 3 minutes stirring occasionally.

3.       Add ravioli to skillet and toss gently to combine. Heat through.

4.       Season with Italian seasoning to taste. Serve and sprinkle with parmesan cheese.

Make it a Meal: roasted Cuban bread, cantaloupe

Fettuccini Alfredo

2 pkg. cooked fettuccini noodles

½ head cauliflower, steamed till tender

½ cooked spaghetti squash                      Rice milk as needed

¼ c. vegan parmesan cheese                    1 tsp. thyme

Onion and garlic powder                          ¼ c. basil

Salt and pepper to taste                           ¼ tsp. nutmeg

1.       Blend till smooth and season to taste.

2.       Toss with noodles.

Make it a Meal: green beans, garlic toast, strawberries

Vegetable Lasagna

a handful of shitake mushrooms, diced
2 or more garlic cloves, minced and diced                            
1/4 eggplant, peeled and diced                         garlic salt

1 can Italian stewed tomatoes                          Lawry spaghetti mix
1 small bag baby spinach                                   1 sweet onion, diced               
1 jar spaghetti sauce (I like Boertelli tomato basil)            
1 tsp. or more of Italian seasoning                   1 or 2 c. water
1 box uncooked lasagna noodles                      1 tsp. brown sugar
3 zucchini, peeled and shredded                      basil
1 c. raw spaghetti squash                                   parsley

½ c. softened vegan cream cheese                   pepper

½ bar tempeh, crumbled                                    Lawry salt

½ c. vegan parmesan cheese                             Worcestershire sauce

1.       Sautee onion, eggplant, garlic, and mushroom with Worchstershire sauce, Lawry's salt, pepper, garlic salt, basil, and parsley in a little olive oil or water till tender. Add the spinach for the last few minutes till it wilts.

2.       Blend stewed tomatoes in a mixer and pour into vegetables.

3.       Add spaghetti sauce, sauce packet, Italian seasoning, brown sugar, and water.

4.       Simmer on low for about 5-10 min.

5.       In a separate bowl stir together the cream cheese and the tempeh to simulate cottage cheese.

6.       Lightly oil a casserole dish or 9 x 13" pan. Layer in pan (1) lasagna noodles, (2) shredded zucchini and spaghetti squash, (3) sprinkle vegan parmesan cheese, (4) spread several dollops of cream cheese mixture, and (5) about 1 c. or more of sauce. I repeat till I have 3 layers.

7.       Cover and bake at 350 1 hour and 30 min.

Make it a Meal: salad, garlic toast, apples