Easy Vegetarian Recipes
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2 garden sausage patties of your choice
1 15 ounce can crushed tomatoes
½ tsp dried thyme
6 whole wheat pitas
1 to 2 roasted red peppers, chopped
1 cup sliced green onions
1 cup assorted vegetables, cut into ¼ inch pieces
6 black olives, pitted and chopped
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
¼ cup grated Parmesan cheese

Heat the garden sausage in a hot skillet sprayed with olive oil spray. Approximately 3 minutes on each side will be required. Dice into ¼ inch pieces and set aside. Combine the crushed tomatoes, garlic powder, basil, oregano, and thyme in a saucepan. Bring to a simmer and cook 3 minutes. Preheat the oven to 375F. Spread each of the pitas with tomato sauce, then top with Veggie Pack, pieces of red peppers, green onions, and olives. Sprinkle with the diced Garden Sausage. Place on a baking sheet and bake until the edges just begin to brown, about 10 minutes. Sprinkle with Parmesan cheese if using and serve.

4 oz cheddar cheese, grated
1 oz grated Monterey jack with jalapeno pepper cheese
¼ cup milk
½ cup cucumber, chopped and seeded
2 scallions, sliced
1 tbsp white wine
1 tomato, seeded and chopped
1 bag tortilla chips

Combine the cheddar and jack cheese with the milk, scallions and wine in a 4 cup microwavable measure. Microwave on medium 50% for 2-2½ minutes, stirring every minute, until the cheese is melted. Whisk until smooth. Spread the tortilla chips on a serving platter. Pour the cheese sauce over the chips and top with the cucumber and tomato.

1 spaghetti squash
½ cup pearl barley
1 red bell pepper, cut into 1 inch julienne
5 green onions, sliced on the diagonal
1 cup snow peas, sliced on the diagonal into bite sized pieces
1 tsp cumin
2 cups corn, fresh or frozen
3 tbsp olive oil
2 tbsp finely chopped sun dried tomatoes
3 cloves garlic, crushed
1 red chili pepper, seeded and minced
¼ tsp black pepper
1 head romaine lettuce
1/3 cup balsamic vinegar
½ tsp coriander
black mustard seeds, for garnish
chopped cilantro, for garnish
cherry tomatoes, for garnish

Cut the spaghetti squash in half and scoop out the seeds with a spoon. Steam the squash in a covered pot until it is just tender when pierced with a fork, about 25 minutes. There should still be a little bit of resistance when you test the squash. It is important not to overcook it. Chill the squash, then tease the strands apart with a fork. Rinse the barley and simmer it in 2 cups of water until it is tender, about 25 minutes. Rinse with cold water and drain completely. Place it in a large bowl with the bell pepper, green onions, snow peas, corn, and chili peppers. Toss to mix. Combine the vinegar, olive oil, sun-dried tomatoes, garlic, cumin, coriander, and black pepper in a small bowl. To assemble the salad, shred enough of the romaine lettuce to cover each plate generously. Top with about 3/4 cup of the spaghetti squash, and about 1 cup of the vegetable mixture. Pour the dressing over the salad and garnish with chopped cilantro, black mustard seeds, and 1 or 2 cherry tomatoes.

½ cup chopped onion
1 clove garlic, finely chopped
1 cup chopped tomato
½ cup sliced mushrooms
½ cup cubed Munster cheese
2 tbsp grated Parmesan cheese
4 small pita pockets

Put the onion, garlic and mushrooms in a microwaveable bowl and microwave on high for 2-3 minutes until the onions are softened and the mushrooms tender. Toss the mushrooms mixture with the Munster cheese and tomato, and sprinkle with the parmesan. Open the pita pockets and spoon an equal amount of filling into the pocket of each one. Lay each sandwich on several layers of paper towel. Lay on additional paper towel over each and fold the corners under to make a package. Microwave the sandwiches on high for 1-2 minutes to warm them and allow the cheese to melt slightly and serve warm.

1 tbsp olive oil
1 leek, thinly sliced
2 garlic cloves, minced
1 tbsp whole wheat flour
4 cups vegetable stock
½ cup finely chopped sage
1 tbsp honey
2 cups cooked white beans
1 cup cooked brown rice
¼ cup red wine
1 tsp sea salt
½ tsp white pepper

Heat oil in a large soup pot and saute sliced leek, garlic, salt and pepper until leek is tender. Add sage and saute until sage begins to brown. Stir in flour and cook for 2-3 minutes. Slowly stir in vegetable stock and honey, and simmer until mixture begins to thicken. Add cooked beans, cooked rice, and wine, and heat through until beans are soft. Serve in individual bowls garnished with sprigs of fresh sage. Lightly browned sage, red wine, and a hint of honey bring out the delicate flavor of white beans in this creamy, memorable soup.

1 ¼ pints groundnut oil
8 oz block ready-fried tofu, diced
1 ¼ pints water
1 ½ tsp salt
1 tsp sugar
1 lemon grass stalk
3 lime leaves
1 inch piece of galangal peeled and sliced
1 fresh shiitake mushroom finely sliced
10 small fresh green chilies chopped
3 tbsp lime juice
2 spring onions, sliced lengthways
1 carrot, cut into matchsticks
1 tsp soy sauce
2 oz coriander leaves to garnish

Heat the oil in a wok to 360 degrees F, or until a cube of bread browns in 30 seconds. Add the tofu and deep-fry for about 3 minutes until golden. Remove form the wok, drain and set aside. Put the water, lemon grass, lime leaves, galangal, salt and sugar in a saucepan, bring to the boil and simmer for 10 minutes. Remove the pan from the heat. Add the chilies to the stock, together with the lime juice, fish sauce, spring onions, carrot and mushroom. Cook over a moderate heat for 6 minutes, then stir in the tofu. Serve hot, garnished with coriander leaves.

1 12 oz can tomato paste
2 30 oz cans tomato sauce
1 cup water
½ cup olive oil
1 tsp dried thyme leaves
2 tsp onion powder
1 tsp garlic powder
3 tbsp dried oregano
3 tbsp dried basil
1 tbsp dried marjoram
½ tsp black pepper
12 uncooked lasagna noodles
1 10 oz steamed fresh chopped spinach
1 cup Parmesan cheese
3 cups grated mozzarella or jack cheese
2 cups ricotta or cottage cheese

First make the pasta sauce; Heat oil on low and cook herbs a few minutes, to unleash the flavor. Add tomato sauce, tomato paste, water (rinse out cans with it), and simmer one half hour uncovered. Stir occasionally. Next prepare teh filling; Preheat the oven to 350 degrees. Assemble layers in the following order, spreading evenly: 2 cups sauce, 4 noodles, half the spinach, cottage or ricotta cheese, and mozzarella. ¼ cup Parmesan. Repeat for the second layer. Press down gently on the noodles to level the layers. Add the last four noodles and level again. Add the rest of the sauce, and sprinkle ½ cup Parmesan evenly over the top. Bake covered for 45 - 60 minutes. If using aluminum foil, tent so it doesn't touch the sauce, so not to eat aluminum. Wash and recycle the foil. After removing from oven, let the lasagna set for 20 minutes before serving.

2 celery stalks, trimmed and sliced thin on a diagonal
2 small carrots peeled and sliced thin on a diagonal
½ cup uncooked red kidney beans
½ cup uncooked garbanzo beans
1 cup sliced green beans
½ red or green pepper, sliced in thin strips
1 tbsp olive oil
1 tbsp minced fresh ginger
2 cloves garlic, minced
½ cup canned artichoke hearts, quartered
¼ cup minced fresh parsley
½ cup pitted greek or regular olives
1/3 cup olive oil
Juice of 2 lemons
1 tbsp fresh minced
2 tbsp fresh minced
1 tsp dried marjoram leaf OR 1 tbsp fresh minced
1 tsp salt or to taste
1 tsp ground black pepper or to taste

Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, set aside to cool. Heat 1 tbsp oil in large frying pan on medium-low. Prep the veggies. Add the garlic and ginger to the oil and saute 5 minutes. Turn up the heat to med-high, add the carrot, celery, beans & pepper. Saute another 5 minutes. Turn heat to low, cover and cook another five minutes. Add the veggies to the pasta. Drain and rinse the beans, then add to pasta. Add the parsley, olives, artichoke hearts, and dressing. Mix well, adjust seasonings to taste, cover and chill for later, or devour immediately.