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Spinach Lasagna

1 lb medium tofu
¼ cup soy milk
1 tsp dried oregano
3 tsp dried basil
1 tsp salt
2 tbsp lemon juice
4 cloves garlic, minced
1 small onion, chopped
2 cups spinach, chopped
4-6 cups tomato sauce
Cooked lasagna noodles
2 cups soy cheese for topping (optional)

Preheat oven to 350 degrees (F). In a blender or food processor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistency of cottage cheese. If the mixture is too thick, add a little water. Stir in the chopped spinach and set aside.

Cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles. Sprinkle half of the tofu mixture and ½ cup of the optional cheese. Cover this with noodles and a layer of sauce. Add the remaining filling, ½ cup cheese, and a layer of sauce. Add one more layer of noodles, and cover with sauce. Top with remaining cheese. Bake for 30-45 minutes. Remove from the oven and let sit 10 minutes before serving. Makes 4-6 servings (1).

Vegan Sloppy Joes

Tomato sauce: 4 tbsp olive oil
1 small onion, chopped
4 cloves garlic, minced
16-oz can tomato paste
2 medium or large tomatoes, chopped
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp pepper

1 cup boiling water
1 ½ cups textured vegetable protein (TVP)
1 medium onion, chopped
1 tbsp oil
1 medium green pepper, chopped
1 medium tomato, chopped
1 large pickle, chopped
2 tbsp Braggs or soy sauce
1 ½ tsp chili powder
Dash of cayenne pepper
Dash of allspice
Dash of salt

In a blender of a food processor, blend together the oil, onion, garlic, tomato paste, tomatoes, salt, basil, oregano, and pepper until you reach the desired consistency. Set aside.

In a medium bowl, pour the boiling water over TVP and set aside for 10-15 minutes. In a medium saucepan, sauté the onions in oil on medium-high heat until translucent. Lower heat to medium and add the peppers, tomatoes, pickles, Braggs, chili powder, cayenne, allspice, salt, and tomato sauce. Simmer for 5 minutes. Add TVP to saucepan and stir together. Simmer on medium-low heat for another 20-30 minutes and serve over toast or on a bun. Make 2-4 servings (1).

Quinoa Salad with Apples, Pears, Fennel, and Walnuts

3 cups cooked quinoa
2 apples, peeled, cored, diced, and sprinkled with lemon juice
2 ripe pears, peeled, cored, diced, and sprinkled with lemon juice
1 small fennel bulb, trimmed and diced
½ cup dried currants
2 shallots, finely minced
½ cup fresh orange juice
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Freshly grated rind of 1 orange
Freshly grated rind of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
½ cup chopped, toasted walnuts

In a large bowl, combine the quinoa, apples, pears, fennel, currants, and shallots. In a small bowl, whisk together the orange juice, lemon juice, olive oil, orange and lemon rinds, salt, and pepper. Pour over the quinoa salad and mix well. Sprinkle with walnuts and serve. Makes four main course servings (2).

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