INGREDIENTS:

1 (28 ounce) can tomatoes, undrained
1 (16 ounce) jar thick ‘n chunky salsa
1 (15 ounce) can black beans, rinsed, drained
1 (10 ounce) package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 (8 ounce) package 2% shredded reduced fat mild cheddar cheese

DIRECTIONS:

1. Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
2. Reduce heat to low; simmer 10 minutes.
3. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

INGREDIENTS:

1 pound cheese tortellini
2 large portobello mushrooms
1/4 cup white wine
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

• 1 clove garlic, minced
• 2 tablespoons butter
• 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1 pint light cream
• 1 pound linguine pasta
• 1 lemon, juiced

Directions

1. Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
2. In a large saucepan melt butter over medium heat. Saute’ garlic and asparagus for 3 to 4 minutes.
3. Stir in the cream and simmer for 10 minutes.
4. Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente.
5. Drain pasta and transfer to a serving dish.
6. Stir lemon juice into asparagus mixture. Pour mixture over pasta.

Makes about 8 servings.

• 1 (16 ounce) package egg noodles
• 1 head broccoli, cut into florets
• 2 cups cottage cheese
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Steam broccoli until bright green and tender, 5 to 10 minutes.
4. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
5. Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.

• 6 hamburger buns, split
• 2 tablespoons prepared yellow mustard
• 6 slices Monterey Jack cheese
• 3 tablespoons mayonnaise
• 1 tablespoon margarine
• 1 (20 ounce) bottle ketchup
• 1 eggplant, peeled and sliced into 3/4 inch rounds
• seasoning salt or salt/pepper to taste
• 6 leaves lettuce
• 6 slices tomato
• 1/2 onion, sliced
• 1/2 cup dill pickle slices

Directions

Place the eggplant slices on a plate and season lightly with seasoning salt or salt/peppeer. Cook in the microwave for about 5 minutes, or until the centers are cooked.

Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.

Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.

• 4 cups green cabbage, sliced
• 4 – 6 carrots, sliced thin
• 2 onions, sliced
• 2 cups bread crumbs
• 1/4 cup sesame seeds
• 2 Tbsp. oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. nutritional yeast

Directions

Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil a deep-sided casserole dish.

Tofu Sour Cream:

• 2 cups firm/x-tra firm tofu
• 1/4 cup oil
• 3 Tbsp. lemon juice
• 1/2 tsp. salt
• 1 tsp. sugar

Blend sour cream until smooth. Mix half the tofu sour cream into the cabbage mixture and fill the casserole dish. Add the nutritional yeast to the remaining tofu. Place this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned.

• 2 cups brown lentils
• 2 large onions
• 5 tomatoes
• 3 Tbsp. oil
• 3/4 tsp. salt (or more to taste)
• 1 1/2 tsp. marjoram
• 1 1/2 tsp. savory

Directions

Boil lentils in water for about 30 – 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until translucent. Add tomatoes and stir occasionally. Add marjoram, savory and salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for 10-15 minutes more.

This seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice, or other grains, such as quinoa.

• 2 small green peppers, diced
• 1 large or 2 small onions, diced
• 1 1/2 cups boiling water
• 2 1/2 cups tomato sauce
• 1 1/2 cups tvp
• 2 Tbsp. mustard (or more)
• 2 tsp. chili powder
• 1/2 tsp. salt
• 1 Tbsp. soy sauce
• 1/2 tsp. pepper
• 1 tsp. sugar

Directions

This is a very tasty version of sloppy joes. If you’re looking for old fashioned “comfort food” you need look no further!
Makes a sizeable amount for hungry people and/or leftovers. Use leftover pieces of any rustic bread that’s otherwise too hard to eat – it will hold up better than fresher breads

In a very large covered frying pan, saute onions and peppers in water or oil. When soft, add remaining ingredients and stir well. Cook on low-medium heat for 20 minutes, covered, stirring occasionally. When done, serve over toast, toasted english muffins, or rice.

• 1 onion, diced
• 1/4 lb. mushrooms
• 1/4 stick margarine
• 1 tsp. flour
• /2 cup broth or water
• 1 lb. chestnuts, boiled until soft
• Salt & pepper to taste
• 1/2 cup white wine

Directions

Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling.

Saute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.

• 2 lbs. fresh mushrooms
• 1 cup water or broth
• 2 – 3 Tbsp. margarine
• 2 Tbsp. tahini
• 3 Tbsp. flour
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 large red onion, diced
• 3 – 4 cloves garlic, minced
• 2 Tbsp. miso
• 1/2 – 1 cup red wine
• 1 lb. fettucini

Directions

Use any combination of chantrelles, cremini, white, enoki, shitake, porcini mushrooms. Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly.

Melt margarine in a large pan and add onion, garlic and mushrooms. Cook over medium heat for 10 minutes.

Add all other ingredients and mix well (use a whisk for the flour). Continue cooking until well mixed and completely cooked, about 10-15 more minutes. Serve over cooked fettucini. Sprinkle with scallions or parsley for garnish.