minestrone soup

Ingredients

2 c cooked red kidney beans
1 T olive oil
1 diced zucchini
1 small diced onion
1 T minced garlic
1 plum tomato diced
1 c mixed vegetables frozen (corn, green beans, carrots, peas)
dried parsley
dried basil
dried thyme
dried oregano
salt, pepper, sugar (to taste)
1 c whole grain tubed pasta (rotini, elbow, penne, or shells)
1/4 c pasta sauce or tomato puree
3-4 c water
Gouda Cheese

Preparation
Add oil to a large skillet. Saute vegetables over medium-high heat. Stir in beans. Add spices. Stir in pasta and pasta sauce. Add water, 2 cups at a time. Bring to a boil. Reduce heat and simmer for 15 minutes. Ladle into bowls. Top each with grated cheese.

vegetarian style greek lasagna (pastitsio)

Boil 2 cups of penne to al dente. Rinse in cold water, strain and blot with paper towels.

Béchamel Sauce
4 T soy flour
½ stick of butter or margarine
White pepper
Salt
All spice
Ground Cloves
1/2 c white cheddar cheese
1 Egg Beaten
3 T sour cream
1 c almond milk
Water

*Cook flour & butter, add milk, spices (season to taste), whisk or stir. Slowly add beaten egg, continue to stir. Be careful not to scramble egg. Add cheese. If béchamel is too thick, thin it with water, one T. at a time.

Bolognaise Sauce
4 Vegetarian Meatballs (pre-made from Org Text Soy)
3 T diced celery
3 T diced carrot
3 T diced onion
1 T ACV
½ c stewed tomatoes
3 T pasta sauce
All spice
Ground Cloves
Salt, pepper

*Mix 1/2 c béchamel with noodles and place noodles on the base of lightly oiled 10 x 7 baking dish. Add Bolognaise layer. Pour béchamel on top.

Bake at 350 degrees covered in convection oven for 45 minutes. Sprinkle cheese on top, bake an additional 10 minutes uncovered until brown and bubbly.

Served with sauteed green beans and Greek Salad.