2 tablespoons olive oil
1 large bunch broccoli, stalks and flowerettes, finely chopped
16 ounce bag baby carrots, chopped
16 ounce box lasagna noodles
1 container silken tofu
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
salt to taste
1/4 cup Parmesan cheese, vegan
2 cups shredded mozzarella cheese, vegan
2 – 24 ounce jars tomato sauce, divided

Preheat oven to 350°F.

In a large skillet, heat olive oil on medium heat and saute chopped broccoli and carrots until tender, about 7 minutes.
Place in a large bowl and refrigerate until cool.
Cook noodles, drain, and lay flat until cool.
Mix ricotta cheese with garlic powder, oregano, basil and salt.
Add ricotta mixture, Parmesan cheese, and mozzarella cheese to the bowl of broccoli and carrots, mix well.
Using a spatula, spread 1/2 cup of the filling onto length of each lasagna noodle, leaving 1/2 inch space at each end so roll-ups do not overflow.
Roll each one up tightly.
Spread 1 jar of the tomato sauce on the bottom of a deep baking pan.
Place roll-ups seam side down.
Cover pan with tin foil and bake in oven for 45 minutes.
Remove from oven and top with the remaining tomato sauce.
Bake uncovered for 15 more minutes.

Serves 4

black bean chili topped sweet potatoes

 

 

 

 

4 large sweet potatoes, washed well (do not peel)
1/2 cup onion, diced
1 1/2 teaspoons olive oil
1/2 cup green pepper, seeded, and diced
1/2 cup Roma tomatoes, seeded, and diced
2 teaspoons garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
15 ounce can black beans, rinsed, and drained
8 ounce can tomato sauce
hot pepper sauce, to taste

Preheat oven to 400°F.

Using a fork, pierce the skins of the sweet potatoes in several places. Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack. Bake for 60-75 minutes or until the sweet potatoes feel soft when gently squeezed. While the sweet potatoes are baking, prepare the black bean chili. In a medium saucepan, sauté the onion in the olive oil on medium heat for 3 minutes to soften.
Add the green pepper and saute an additional 3-4 minutes or until the vegetables are tender. Add the tomatoes, garlic, and seasonings, and saute an additional 2 minutes. Add the black beans, tomato sauce, and season to taste with hot pepper sauce, stir well to combine, and simmer the chili for 10 minutes. Taste and adjust seasonings. Remove the saucepan from the heat. When the sweet potatoes are tender, remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool for 5 minutes. For each serving, place one sweet potato on a plate or in a bowl, split it open, ladle some of the black bean chili over the top, and serve.

Serves 4

2 medium large eggplants
1/4 cup extra virgin olive oil, divided
1 cup homemade bread crumbs – recipe to follow
2 cups tomato sauce – homemade or canned
1 pound fresh Mozzarella cheese
1 cup grated Parmesan cheese
fresh basil leaves
salt and pepper

Preheat oven to 350°F.

Slice the eggplant horizontally into 1/3inch slices. Sprinkle
the eggplant with salt and pepper. Heat half of the olive oil in a
saute pan and lightly brown the eggplant on both sides.
Lightly coat a cookie sheet with olive oil, starting with the 4 largest pieces of eggplant place them on the cookie sheet. Add a few spoonfuls of tomato sauce followed by a slice of the fresh Mozzarella cheese, sprinkle with Parmesan cheese and continue to layer the eggplant slices on top of each other repeating with the sauce and cheese on each layer from largest to smallest. The final layer should be covered with the remainder of the sauce and sprinkled with Parmesan cheese. Bake in the oven for 15 minutes.
To plate it, make a small pile of bread crumbs and set one serving of
the eggplant parmesan on top. Tear some basil leaves and spread them
around the plate follow up with a drizzle of olive oil, and a sprinkle of
Parmesan cheese.
Repeat procedure for the rest of the eggplant.

Homemade Breadcrumbs

4 slices day old bread of your choice
olive oil
salt and pepper

Preheat oven to 450°F.

Slice the bread into very small cubes and spread them out on a cookie sheet. Drizzle them with olive oil and a dash of salt and pepper. Bake until golden brown.

Serves 4

Note: Eggplants can be peeled, if desired
Substitute Daiya Vegan Cheese to make this a vegan recipe