Vegetarian Casserole

Vegetarian Casserole

Vegetarian Casserole Ingredients:

8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms 2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed 1/4 cup chopped fresh oregano 1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce 3/4 cup olive oil
salt and pepper to taste

Vegetarian Casserole Instructions:

Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.

Preheat oven to 375 degrees F (190 degrees C).

Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.

Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over

Bake your vegetarian casserole at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

Vegan Carrot Soup

Vegan Carrot Soup

Ingredients for Vegan Carrot Soup:

1 tablespoon vegetable oil
1 large onion,diced
3 cloves garlic, minced
4 large carrots, sliced
5 new potatoes, quartered
2 cups vegetable broth
2 teaspoons grated fresh ginger
1 teaspoon curry powder salt and  pepper to taste

Vegan Carrot Soup Instructions

Heat oil in a soup pot over medium heat. Add onion and garlic, and
cook stirring often until onion is translucent. Add carrots and
potatoes, and cook for just a few minutes to allow the carrots to
sweat out some of their juices.

Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper.

Bring to a boil, then reduce heat to low.

Simmer for 15 to 20 minutes, until carrots are tender.

Puree soup in small batches using a food processor or blender, or if you have an immersion blender,
it can be done in the soup pot.

Reheat soup if necessary, and serve.

Vegetarian Teriyaki Wrap

Vegetarian Teriyaki Wrap

Vegetarian Teriyaki Wrap Ingredients:

1/2 Cup White Rice
1 Cups Water
1 Tablespoons Olive Oil
1 Spanish Onion – Chopped
1/2 Red Pepper – Chopped
3/4 Cups Teriyaki Sauce
1 1/2 Tablespoons Soy Sauce
1 Teaspoons Garlic Powder
1/4 Teaspoon Salt
1/2 Teapsoon Ground Black Pepper
2 whole wheat tortillas

Vegetarian Teriyaki Wrap Instructions:

  • Boil water in a saucepan. Add rice.
  • Saute vegetables in teriyaki sauce.
  • Strain rice & stir into vegetable mix.
  • Add remaining ingredients, including sauces and salt.
  • Stir until vegetables are soft.
  • Serve in a tortilla.

Cinnamon Madeira Cake


½ lb. of fine wheatmeal
¼ lb. of butter
½ lb. of sugar
¼ lb. of currants and sultanas mixed (washed and picked)
5 eggs
1 dessertspoonful of ground cinnamon.

Mushroom Pasta


4 Cups Fresh Mushrooms, sliced
1/2 Purple Onion, diced
2 Tablespoons Dry Sherry
1 Cup Vegetable Broth
1/2 Cup Soy Milk
1 Tablespoons Mustard
2 Cups Pasta
1 Tablespoon Flour