Veggie Dogs In Collard Wraps With Bourbon Beans And Bavarian Sauerkraut Youch. I ate these for breakfast till they were gone. The collard wraps make
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GOAT STEW Multiple flavors and textures all come together in the perfect GOAT STEW! Three days later we were still worshipping it! It began tasting
PRESSED TOFU BARBECUE STRIPS Pressed tofu isn’t your regular tofu. Many restaurants use it to deep fry for it’s firm, dense texture that resembles chicken
STOVE TOP SCRAMBLED TOFU STUFFING PIE Multi-grain oat bread, soaked with water seasoned with garlic, turmeric, ginger and poultry seasoning, then twisted and pinched into pot
BAKED VEG CHEESE AND VEAL CANNELLONI We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal
SHARON’S MANICOTTI This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products.
RED AND WHITE LASAGNA Lasagna noodles layered with a Tofutti ricotta and cream cheese filling, sweet roasted peppers, and a garlic, tarragon and fennel tomato
SHARON’S BAKED ZITI Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined
TOP SHELF STUFFED PEPPERS Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato
MEATLESS GOLUMPKI (stuffed cabbage) Sweet, tender steamed cabbage leaves stuffed with white and brown rice mixed with a saute of peppers, celery, onion, sun-dried tomatoes and
HOME MADE SAUERKRAUT PIEROGIS Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed.