Mexi Hominy

You'll Need:

2 (15.5 ounce) cans white or yellow hominy, rinsed and drained
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can diced green chiles
1 teaspoon ground cumin
1 clove minced garlic
chopped fresh cilantro
salt and pepper to taste
shredded Monterey Jack cheese (optional)

Procedures : In a saucepan over medium heat, stir together hominy, tomatoes, green chiles, cumin, and garlic. Cook about 7 minutes. Stir in cilantro. Remove from heat, divide into bowls, and top with cheese

Melitzanes Imam

You'll Need:

1 eggplant
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
1 medium onion, chopped
1 tablespoon minced garlic, or to taste
1 teaspoon ground cinnamon, or to taste
3 tablespoons olive oil
salt and pepper to taste

Procedures : Preheat the oven to 350 degrees F (175 degrees C).
Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil.
Bake for about 30 minutes in the preheated oven, until soft.
While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready.
Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so

Meatless Stuffed Peppers

You'll Need:

2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, chopped, divided
4 tablespoons uncooked white rice
1 cup vegetable broth
1 pound firm tofu, crumbled
1/4 cup chopped fresh parsley
1 cup chopped fresh mushrooms
2 eggs
1/4 cup dry bread crumbs
1 cup finely chopped walnuts
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon paprika
6 green bell peppers
1 (8 ounce) can crushed tomatoes
1/4 cup wine
1 tablespoon tomato paste

Procedures : Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
Bake in preheated oven for 1 hour

Mashed Potatoes with Horseradish

You'll Need:

5 potatoes, peeled and quartered
2 tablespoons butter, divided
ground black pepper to taste
1/2 cup sour cream
1 tablespoon prepared horseradish
2 teaspoons minced parsley

Procedures : Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately

Maryanne's Pasta Primavera

You'll Need:


1 cup water
1 cube vegetable bouillon
1/4 teaspoon dried tarragon
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
2 cups Brussels sprouts, halved
1/2 cup green beans
1 cup peeled and diced potatoes
1 cup peeled and sliced carrots
1/2 cup minced onion
2 tablespoons water
1 (8 ounce) container sour cream
2 tablespoons cornstarch
2 tablespoons grated Parmesan cheese
salt and pepper to taste

Procedures : In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender.
Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste

Mary's Healthier Potatoes

You'll Need:

10 potatoes, peeled
1 cup nonfat sour cream
2 1/2 cups non-fat cottage cheese
1 tablespoon minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
1 pinch ground black pepper
1 pinch cayenne pepper

Procedures : Place potatoes in a large pot. Cover with water and bring to a boil. Cook until tender, then drain. When potatoes are cool enough to handle, shred them.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
In a medium-size mixing bowl, combine potatoes, sour cream, cottage cheese, onion, salt, pepper, and cayenne pepper. Transfer the mixture to the greased baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes

Marrakesh Vegetable Curry

You'll Need:

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
3/4 tablespoon sea salt
3/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1/4 cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

Procedures : In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes. Serve

Marinated Vegetable Salad

You'll Need:

3/4 cup white sugar
1 teaspoon celery seed
1/2 teaspoon ground black pepper
1 cup distilled white vinegar
1/4 cup canola oil
1 teaspoon salt
2 cups cucumbers, peeled and thinly sliced
1 onion, sliced into thin rings
2 cups thinly sliced carrots
1/2 cup chopped celery

Procedures : Combine sugar, celery seeds, black pepper, vinegar, oil, and salt in a screw-top jar. Shake well to mix.
Combine vegetables in large bowl. Pour dressing over vegetables, and stir gently. Cover, and refrigerate several hours or overnight

Marinated Tofu

Marinated Tofu

You'll Need:
1 pound tofu, plain or seasoned
1 (12 ounce) bottle barbecue sauce
1 tablespoon olive oil
Procedures : Drain tofu and cut into slices or cubes, depending upon your recipe. Place in a shallow dish, and coat with barbeque sauce. Cover, and refrigerate 3 hours or overnight, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a non-stick skillet over medium-high heat. Cook with a small amount of sauce, turning occasionally, until browned on all sides. Return tofu to the baking dish.
Bake in preheated oven for approximately 10 minutes

Marinara Sauce

You'll Need:

3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1 (16 ounce) can crushed tomatoes
1/2 cup red wine
1/2 cup water
1 teaspoon salt
1 teaspoon white sugar
6 leaves fresh basil leaves, torn

Procedures : Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil

Maria's Broccoli Rabe

You'll Need:

1 pound broccoli rabe, trimmed
5 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon grated Parmesan cheese

Procedures : Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired

Maple Glazed Sweet Potatoes

You'll Need:

2 1/2 sweet potatoes
3 tablespoons butter
1/4 cup maple syrup
2 tablespoons brown sugar
2 tablespoons flaked coconut (optional)
1/3 cup chopped pecans

Procedures : Place sweet potatoes in a large saucepan with water to cover them. Bring the water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.
Preheat oven to 350 degrees F (175 degrees C). Use non-aerosol non stick spray to grease a 8x8 inch baking pan.
When the sweet potatoes are cool, peel and cut them into large chunks. Arrange them in the prepared dish.
In a small saucepan, melt butter, syrup, sugar and coconut together over a low heat. Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes. Top mixture with pecans.
Bake 5 to 7 minutes, until top is lightly browned

Manicotti

You'll Need:

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta

Procedures : Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
Bake 45 minutes, or until bubbly

Malfatti (Spinach and Ricotta Dumplings)

You'll Need:

2 cups Safeway SELECT Verdi Mushroom and Onion Pasta Sauce
1 (10 ounce) package thawed frozen chopped spinach
1 cup low-fat ricotta cheese
1/2 cup Safeway SELECT Verdi Shredded Parmesan Cheese, divided
1 cup fine dry bread crumbs
1/4 cup minced green onions
3 tablespoons chopped fresh basil leaves
2 Safeway SELECT Organic Large Eggs
1 clove garlic, minced or pressed
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour
Freshly ground pepper

Procedures : In a 5- to 6-quart pan, bring about 3 inches of water to boiling over high heat. Pour pasta sauce into a 1- to 2-quart pan and place over low heat, stirring occasionally, until hot; keep warm.
While water heats, place spinach in a colander; press with back of a spoon to remove excess liquid. In a large bowl, mix together the spinach, ricotta, 1/4 cup parmesan, bread crumbs, onions, basil, eggs, garlic, and nutmeg until well blended. Divide mixture into 16 equal portions.
With your hands, form spinach mixture, a portion at a time, into smooth 3-inch-long logs. Roll each log lightly in the flour and place them, slightly apart, on a baking sheet or large plate.
When water boils, reduce heat to a simmer and add logs. Simmer, uncovered, until dumplings look dry in centers (cut to test), about 8 minutes. With a slotted spoon, divide dumplings among 4 wide, individual serving bowls. Spoon warm pasta sauce equally over each serving. Offer additional parmesan and pepper to add to taste

Malaysian Quinoa (Vegetarian)

You'll Need:

1 1/2 cups water, divided
1/2 cup dried soy chunks (textured vegetable protein)
1 tablespoon peanut butter
1 tablespoon canned cream of coconut
1/2 bird's eye chile, seeded and minced
1/2 green onion, diced
1 teaspoon chopped cilantro
1/2 cup uncooked quinoa
salt and pepper to taste

Procedures : Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.
Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve

Easy Gravy

You'll Need:

1 tablespoon pareve margarine
1/4 cup all-purpose flour
3 cups vegetable broth
2 tablespoons miso paste
2 tablespoons warm water
2 teaspoons soy sauce
1/4 teaspoon onion powder

Procedures : In a small bowl combine miso and warm water; stir until miso has dissolved.
In a 2 quart saucepan, melt margarine over medium heat. Stir in flour until dissolved. Add vegetable broth, miso mixture, soy sauce and onion powder. Cook, stirring, over medium heat, until thickened

Easy Fried Eggplant

You'll Need:

2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Procedures : Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels

Easy Eggplant Pita

You'll Need:

1 small eggplant, diced
1/4 cup fresh sliced mushrooms
1 green bell pepper, chopped
1/2 onion, chopped
1/4 teaspoon garlic powder
1 tablespoon olive oil
4 pitas, halved
1 cup shredded mozzarella cheese
1/2 cup ranch-style salad dressing (optional)

Procedures : Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.
Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish

Easy Chocolate Tofu Pie

You'll Need:

1 pound silken tofu
1/2 cup unsweetened cocoa powder
1 cup white sugar
1 tablespoon vanilla extract
1/2 teaspoon cider vinegar
1 (9 inch) prepared graham cracker crust

Procedures : Preheat oven to 375 degrees F (190 degrees C).
Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
Bake in preheated oven for 25 minutes.
Refrigerate for 1 hour before serving

Easy Chili

You'll Need:

1 onion, chopped
5 cloves crushed garlic
1 stalk celery, chopped
1 tablespoon olive oil
8 ounces textured vegetable protein
4 (16 ounce) cans chili beans
1 (14.5 ounce) can stewed tomatoes
4 cups water
2 tablespoons brown sugar
salt and pepper to taste
2 teaspoons chili powder

Procedures : In a large saucepan saute onion, garlic, celery and olive oil until onions are soft.
Add to saucepan textured vegetable protein, chili beans, tomatoes, water, sugar, salt and pepper, and chili powder. Stir occasionally, let simmer for 30 minutes. The textured vegetable protein will expand when added to liquid