Wild Rice & Mushroom Casserole

Makes: 4-5 Servings

Ingredients:

2 Cups Wild Rice
1 Vidalia Onion – Sliced
4 Cups Vegetable Broth
5 White Mushrooms – Sliced
3 Cloves Garlic – Diced

Directions:

1. Add ingredients to crockpot or
casserole dish.
2. Pour broth over top & cover.
3. Cook on low heat for hours until
vegetables are soft and rice is finished.

Mushroom Pasta

Makes: 4 Servings

Ingredients:

4 Cups Fresh Mushrooms – Sliced
1/2 Purple Onion – Diced
2 Tablespoons Dry Sherry
1 Cup Vegetable Broth
1/2 Cup Soy Milk
1 Tablespoons Mustard
2 Cups Pasta
1 Tablespoon Flour

Directions:

1. Add small amount of liquids to a saucepan & heat on a low
flame.
2. Add vegetables and saute until tender.
3. Add broth & bring to a boil.
4. Mix in remaining ingredients (other than pasta),
cover with a lid & simmer for 10-15 minutes.
5. Cook pasta in a pot.
6. Add pasta to vegetables and spices & serve.

Bean Lasagne

Makes: 5 Servings

Ingredients:

4 Cans Diced Tomatoes
1 12 Oz Bottle Taco Sauce
2 Cups Corn
15 Lasagne Noodles
1/2 Cup Black Olives
1 1/2 Cups Cottage Cheese
2 Cans Refried Beans

Directions:

1. Add 5 oz taco sauce to the bottom of a lasagne pan. Spread around
the bottom.
2. Cover sauce with a layer of noodles.
3. Add beans, cheese, corn, diced tomatoes, the remaining noodles,
and the remaining sauce in any order you wish, but save enough beans
for a final layer.
4. Place a layer of noodles over the alternating layers.
5. Finish with a layer of beans and taco sauce.
6. Cover with tin foil and bake at 375 degrees until
lasagne noodles are cooked.

Vegetable Quiche

Makes: 3-5 Servings

Ingredients:

1 Pie Crust Mix
4-5 Eggs
1 Purple Onion – Diced
1 Carrot – Grated
1 Cup Grated Cheese (Your Choice)
1 Tablespoon Garlic Powder
2 Tablespoons Parmesan Cheese
Pinch Of Black Pepper

Directions:

1. Make & bake pie crust according to directions.
2. Mix remaining ingredients thoroughly.
3. Pour into crust & bake in oven at 375 until
eggs are solid and golden brown.
4. Remove & cool.

Vegetable Medly Soup

Makes: 3 Servings

Ingredients:

2 Cups Whole Wheat Noodles
1/2 Cup Assorted Beans
1/2 Teaspoon Salt
2/3 Teaspoon Garlic Powder
1 Cup Carrots – Chopped
1 Cup Broccoli Florets
1 Cup Cauliflower Florets
1 Cup Tomato Sauce
1 Cup Corn

Directions:

1. Soak beans overnight. Drain in morning.
2. Boil water. Add noodles, cook & drain.
3. Cook vegetables in tomato sauce. Add water
if needed.
4. Add noodles to vegetables and sauce. Simmer
until finished.
5. Serve!

Vegetarian Chipotle Chili

Makes: 2-3 Servings

Ingredients:

1 Green Pepper – Chopped
1 Teaspoon Chili Powder
1 28 Oz Can Diced Tomatoes
1 Small Yellow Onion – Chopped
3 Garlic Cloves – Chopped
2 Different 15 Oz. Cans Of Beans
2 Tablespoon Chipotle Chilis
1 15 Oz Can Of Black Beans

Directions:

1. Mix ingredients in saucepan.
2. Cook on low flame for 25-35 minutes.
3. Stir & mix in salt and pepper.
4. Cook until vegetables are soft.
5. Serve!

Mushroom Pepper Lasagne

Ingredients:

16 Whole Wheat Lasagne Noodles
1 32 Oz Tub Ricotta Cheese
3-4 Egg Whites
6 White Mushrooms
4 Green Peppers
2 Red Peppers
3 Cloves Garlic – Crushed
1 28 Oz Can Tomatoes
1 16 Oz Can Tomato Sauce

Directions:

1. Mix ricotta & egg whites.
2. Spread some tomato sauce over bottom of pan.
3. Layer noodles over sauce.
4. Mix vegetables, tomatoes & remaining sauce.
5. Alternate layers between sauce mix, noodles,
and ricotta/egg mixture.
6. End with sauce and vegetable mix.
7. Cover with foil & bake at 375 for
an hour.
8. Cool & serve.

Red Beans and Rice

Makes: 3+ Servings

Ingredients:

3-4 Cups Water
2 Cans Red Kidney Beans
3 Stalk Celery – Chopped
4 Bay Leaves
3 Tablespoons Garlic – Chopped
2 Small Yellow Onions – Chopped
3 Tablespoons Chopped Barley
1 Green Pepper – Chopped
2 Tablespoons Dried Thyme – Chopped
1 Teaspoon Black Pepper
1 Teaspoons Salt

Directions:

1. Allow beans to soak overnight.
2. Drain beans in the morning & add to
water, onions, bay leaves, and celery.
3. Boil water.
4. Reduce heat, cover & simmer for
hours.
5. Stir occasionally.
6. Mix in remaining ingredients and spices.
7. Finish cooking with cover on.
8. Remove bay leaves.
9. Serve!

Rice Salad

Makes: 3-4 Servings

Ingredients:

4 Cups White Or Yellow Rice
1/2 Cucumber – Peeled & Sliced
1/4 Teaspoon Pepper
1 Green Pepper – Chopped
2/3 Cup Creamy Italian Dressing
1/2 Tablespoon Dijon Mustard
1 Red Pepper – Chopped

Directions:

1. Add ingredients to a large
bowl. Mix.
2. Add dressing, mustard, and
pepper.
3. Toss & mix.
4. Serve!

Creamed Spinach

Ingredients:

2 Boxes of Pasta
1 Container Cream Cheese 16 Oz
1 Clove Garlic
1 Box Frozen Spinach
2 Shakes Salt & Pepper
2 Cups Diced Tomatoes

Directions:

1. Cook spinach in a pot.
2. Melt in cream cheese & heat until completely
melted.
3. Add in remaining ingredients.
4. Cook until vegetables are soft.
5. Add pasta, salt, pepper & any spices.
6. Serve when pasta is cooked.