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delicious and meat-free by rachel m.

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tofu parmigiana ingredients seasoned bread crumbs grated parmesan cheese dried oregano salt and pepper firm tofu olive oil tomato sauce dried basil garlic minced shredded mozzarella cheese ½ cup 5 tablespoons 2 teaspoons to taste 1 12 oz package 2 tablespoons 1 8 oz can ½ teaspoon 1 clove 4 ounces directions 1 in a small bowl combine bread crumbs 2 tablespoons parmesan cheese 1 teaspoon oregano salt and black pepper 2 slice tofu into 1/4 inch thick slices and place in bowl of cold water one at a time press tofu slices into crumb mixture turning to coat all sides 3 heat oil in a medium skillet over medium heat cook tofu slices until crisp on one side drizzle with a bit more olive oil turn and brown on the other side 4 combine tomato sauce basil garlic and remaining oregano place a thin layer of sauce in an 8 inch square baking pan arrange tofu slices in the pan spoon remaining sauce over tofu top with shredded mozzarella and remaining 3 tablespoons parmesan 5 bake at 400 degrees f 205 degrees c for 20 minutes http allrecipes.com/recipe/tofu-parmigiana/detail.aspx

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potato and bean enchiladas ingredients potatoes peeled and diced cumin salt chili powder ketchup fresh tomatillos onion chopped cilantro coarsely chopped corn tortilla pinto beans drained queso fresco 1 pound 1 tsp 1 tsp 1 tsp 1 tbsp 1 pound 1 large 1 bunch 2 12 oz packages 1 15.5 oz can 1 12 oz package directions 1 preheat oven to 400 degrees f 205 degrees c in a bowl toss diced potatoes together with cumin chili powder salt and ketchup and place in an oiled baking dish bake in the preheated oven for 20 to 25 minutes or until tender 2 meanwhile boil tomatillos and chopped onion in water to cover for 10 minutes set aside to cool once cooled puree with half of the cilantro until smooth 3 fry tortillas individually in a small amount of hot oil until soft 4 mix potatoes together with pinto beans 1/2 cheese and 1/2 cilantro fill tortillas with potato mixture and roll up place seam side down in an oiled 9x13 inch baking dish spoon tomatillo sauce over enchiladas and spread remaining cheese over sauce bake for 20 minutes or until hot and bubbly http allrecipes.com/recipe/potato-and-bean-enchiladas/detail.aspx

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spaghetti squash ingredients spaghetti squash halved lengthwise vegetable oil onion chopped garlic minced chopped tomatos crumbled feta cheese sliced black olives chopped fresh basil 1 2 tbsp 1 1 clove 1 ½ cups ¾ cups 3 tbsp 2 tbsp directions 1 preheat oven to 350 degrees f 175 degrees c lightly grease a baking sheet 2 place spaghetti squash cut sides down on the prepared baking sheet and bake 30 minutes in the preheated oven or until a sharp knife can be inserted with only a little resistance remove squash from oven and set aside to cool enough to be easily handled 3 meanwhile heat oil in a skillet over medium heat saute onion in oil until tender add garlic and saute for 2 to 3 minutes stir in the tomatoes and cook only until tomatoes are warm 4 use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl toss with the sauteed vegetables feta cheese olives and basil serve warm http allrecipes.com/recipe/spaghetti-squash-i/detail.aspx

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vegetarian chilli ingredients vegetable oil chopped onions chopped carrots garlic minced red bell pepper chopped green bell pepper chopped celery chopped chilli powder mushrooms chopped peeled tomatos kidney beans whole kernel corn cumin ground dried oregano dried basil 1 tbsp 1 cup ¾ cup 3 cloves 1 1 ¾ cups 1 tbsp 1 ½ cup 1 28 oz can 1 19 oz can 1 11 oz can 1 tbsp 1 ½ tsp 1 ½ tsp directions 1 heat oil in a large saucepan over medium heat saute onions carrots and garlic until tender stir in green pepper red pepper celery and chili powder cook until vegetables are tender about 6 minutes 2 stir in mushrooms and cook 4 minutes stir in tomatoes kidney beans and corn season with cumin oregano and basil bring to a boil and reduce heat to medium cover and simmer for 20 minutes stirring occasionally http allrecipes.com/recipe/insanely-easy-vegetarian-chili/detail.aspx

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coconut tofu keema ingredients olive oil garlic pressed onion minced extra firm tofu diced coconut milk cumin ground curry powder ginger ground salt red pepper paste tomato sauce frozen peas thawed carrots chopped ¼ cup 4 cloves 1 medium 1 14 oz package 1 16 oz can 1 tbsp 1 tsp 1 ½ tsp 1 tsp 1 tbsp 6 cups 1 ½ cups 1 ½ cups directions 1 heat olive oil in a large saucepan over medium heat stir in garlic onion and tofu cover and cook stirring occasionally for 5 to 10 minutes stir in coconut milk cumin curry powder ginger salt and red pepper paste bring to a simmer stir in tomato sauce peas and carrots simmer covered about 30 minutes http allrecipes.com/recipe/coconut-tofu-keema/detail.aspx

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veggie burgers ingredients olive oil onion grated garlic crushed carrots shredded summer squash shredded zucchini shredded rolled oats cheddar cheese shredded egg beaten soy sauce all purpose flour 2 tsp 1 small 2 cloves 2 1 small 1 small 1 ½ cups ¼ cup 1 1 tbsp 1 ½ cups directions 1 heat the olive oil in a skillet over low heat and cook the onion and garlic for about 5 minutes until tender mix in the carrots squash and zucchini continue to cook and stir for 2 minutes remove pan from heat and mix in oats cheese and egg stir in soy sauce transfer the mixture to a bowl and refrigerate 1 hour 2 preheat the grill for high heat 3 place the flour on a large plate form the vegetable mixture into eight 3 inch round patties drop each patty into the flour lightly coating both sides 4 oil the grill grate and grill patties 5 minutes on each side or until heated through and nicely browned http allrecipes.com/recipe/veggie-burgers/detail.aspx

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quinoa and black beans ingredients vegetable oil onion chopped garlic peeled and chopped quinoa uncooked vegetable broth cumin ground cayenne pepper salt and pepper corn kernels frozen black beans rinsed and drained cilantro chopped 1 tsp 1 3 cloves ¾ cup 1 ½ cups 1 tsp ¼ tsp to taste 1 cup 2 15 oz cans ½ cup directions 1 heat the oil in a medium saucepan over medium heat stir in the onion and garlic and saute until lightly browned 2 mix quinoa into the saucepan and cover with vegetable broth season with cumin cayenne pepper salt and pepper bring the mixture to a boil cover reduce heat and simmer 20 minutes 3 stir frozen corn into the saucepan and continue to simmer about 5 minutes until heated through mix in the black beans and cilantro http allrecipes.com/recipe/quinoa-and-black-beans/detail.aspx

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roasted grapes and carrots ingredients red seedless grapes baby carrots peeled red onion olive oil cumin ground 2 pounds 1 16 oz package 1 medium 2 tbsp 1 tsp directions 1 preheat oven to 375 degrees f 190 degrees c line a baking sheet with aluminum foil 2 toss together the grapes carrots and red onion in olive oil to coat sprinkle with cumin and toss to evenly distribute spread mixture on baking sheet 3 roast in preheated oven until carrots have begun to soften about 15 to 20 minutes http allrecipes.com/recipe/roasted-grapes-and-carrots/detail.aspx

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escarole and beans ingredients olive oil escarole red pepper flakes garlic minced cannellini beans undrained parsley chopped 3 tbsp 2 large heads ¼ tsp 1 clove 2 16 oz cans 3 sprigs directions 1 heat 2 tablespoons olive oil in a large skillet over medium heat toss in escarole turning to coat with oil season with salt pepper and crushed red pepper flakes cook stirring occasionally about 10 minutes or until tender 2 in a separate skillet heat remaining 1 tablespoon olive oil over medium heat stir in garlic pour in beans with juices and simmer until creamy about 10 minutes stir in escarole and parsley simmer 10 minutes more http allrecipes.com/recipe/escarole-and-beans/detail.aspx

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fried green tomato sandwich ingredients green tomato slices egg beaten yellow cornmeal vegetable oil butter sourdough bread red tomato slices pepper jack cheese pickled jalapeno slices 6 ¼ in thick 1 1 cup ¼ cup 2 tbsp 4 slices 6 ¼in thick 2 slices 2 tbsp directions 1 dip slices of green tomato into beaten egg then cover in cornmeal to coat shaking off the excess heat the oil in a large skillet over medium heat when the oil is hot add the tomato slices cook until golden brown on each side 2 to 3 minutes per side remove from the skillet and drain on paper towels 2 wipe out the skillet with a paper towel and place it over medium heat spread butter onto one side of each slice of bread place half of the slices butter side down in the skillet stack 3 slices of green tomato 3 slices of red tomato a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet top with the remaining slices of bread with the butter on the outside cook until the bottom is golden flip the sandwiches and cook until golden brown on the other side http allrecipes.com/recipe/fried-green-tomato-sandwich/detail.aspx

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