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Someone asked for lasagen and chili recipes, there are dozens in teh
archives, see the bottom of each digest for the web site.  This is a great
resource, I encourage you all to make use of it.  Here are two  recipes
from the archives:



1 large <28 ounce> can crushed tomatoes
1 8 ounce can tomato paste
1 quart water
1 package <12 ounces?> tofu Italian style sausage, 1/2 inch slices
1 large onion, chopped
5 to 6 cloves garlic, minced
1/4 to 1/2 pound mushrooms, chopped
4 to 5 stalks celery, chopped
1 red bell pepper, chopped
1 bunch parsley chopped <or use carrot tops>
1/3 cup chopped fresh basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/2 to 1 teaspoon Mrs. Dash spicey blend

16 ounces wholewheat lasagne noodles

**filling 2 16 ounce tubs nonfat ricotta cheese blended with
nonfat egg product, equivilent of 2 eggs

spray one large or two medium size baking pans with nonstick spray
put about 1/2 to 3/4 cup sauce in pan
one layer of uncooked noodles
thick layer of sauce
layer of uncooked noodles
layer of cheese mixture
layer of noodles
sauce and noodles to use all

cover with lid or foil and bake 350 F for about an hour and 15 minutes

Let stand 15 to 30 minutes before servings,  <it is much easier to serve
that way>

**to make this dairy free, make tofu ricotta for the filling--
1 pound soft tofu, blend until smooth, a dding water as required, add 1/3
cup nutritional yeast, blend well.

kwovolacto ovolacto

 This is from
Lindsay Wagner's Cookbook, The Higher Road to Health.  It is really good and
perfect for a party for folks of various sorts or dietary habits. And an
unusual chili!

Chilean Black Eyed Peas and Winter Squash

Soak overnight 1 pound dried black eyed peas.  Or, bring to a boil for 1
minute, turn off heat and let soak for 1 hour.  Drain and rinse peas, cover
with water and simmer for 20 minutes. Now add:

cubed flesh of approx 2 pound winter squash (butternut, buttercup, banana,
acorn, pumpkin, etc
2 onions, chopped
4 - 6 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon chile powder
1/2 teaspoon cumin seeds
1/2 teaspoon corriander seeds
3 bay leaves
1/4 teaspoon black peppercorns
1/2 - 1 small chili pepper, minced (depending on how hot you want it)
2 large tomatoes, chopped
salt to taste ( about 3/4 teaspoon)
Bring to a simmer, cook for 30 - 45 minutes, or until all is tender.  Then add
Corn, cut from 4 cobs fresh or 2 cups frozens sweet corn.  Heat through.
This is good to cook ahead and serve the next day.

Or for the crockpot, soak the peas overnight, then put it all in the crock
pot in the morning, (hold off on the salt and corn). Cook on low all day,
add corn, heat and serve.

You can serve this in bowls by itself with corn bread or crusty french bread
or serve it over grains, such as bulgar or rice.

kwvegan vegan