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[recipe] Mexican Pasta Bake

1 lb spaghetti or other pasta
1 14oz can black beans- drained
1 14oz can corn- drained
1 28oz can diced tomatoes- drained
1 yellow onion- finely chopped
1/2C chopped jalapeno peppers (more or less depending on preference)
2 C shredded jack cheese
2C organic lowfat milk (skim ok)
1/4C flour
1C sour cream

Cook pasta according to directions, subtracting a minute or two of cooking time.
Mix beans, corn, tomatoes, onion, jalapeno and cheese in bowl and set aside

Make Sauce:
Mix flour and 1/2 of milk in saucepan over medium heat until smooth
Add remaining milk and continue cooking over medium heat until boiling (stirring constantly)
Boil for one minute
Stir in sour cream

Assemble Dish:
Combine pasta, sauce and bean mixture in large bowl or pot stirring until well mixed
Pour into 13"x9" baking dish (oiled or sprayed with cooking spray)

Bake at 350 for 1 hour
Let rest 15 minutes before serving

(recipe created on 1/26/07 by Meg)


tofu and tofu key lime pie video

Alive & Well with Michelle Harris - Tofu Key Lime Pie - Healthy Vegetarian Eco Green Vegan TV Show - Cooking Recipes Health Wellness


[recipe] Hearty Garden Lasagna

5 Cloves Garlic Minced
6 C Marinara Sauce
1 Yellow Squash Chopped
1 1/2 C Fresh Spinach Chopped
1 1/2 Packages Tofu
1/3 C Dried Basil + 1T
1/4 C Dried Oregano
1 1/2 T Lemon Juice
1 Zucchini Squash Sliced 1/4" Thick
1 Large Eggplant (Slice 1/4" thick and wrap in cheesecloth to drain excess water)
6 No Bake Lasagna Noodles
Olive Oil
Fresh Mozzarella Cheese Sliced thinly
Shredded Parmesan Cheese

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[recipe] Sheperd’s Pie

Shepherd’s Pie

This pie is the perfect comfort food for a cold winter evening.

    4 medium potatoes, diced
    2 Tbsp. margarine
    1/4 cup soy milk or liquid nondairy creamer
    Salt and pepper, to taste
    1 medium onion, finely chopped
    1 Tbsp. vegetable oil
    12 oz. faux ground beef-style crumbles (try Yves® Veggie Ground Round) OPTIONAL
    1 10.5-oz. can Campbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice)
    1 6-oz. can mixed peas and carrots, drained (or fresh)
    Salt, garlic powder, pepper, and cayenne, to taste

• Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
• In a medium pan, sauté the onion in the oil until translucent.
• In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
• Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.

Makes 6 to 9 servings

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