Baked Enchilada Casserole
|
Layers of corn tortillas, cheese and sauteed zucchini are drenched in a pepper-tomato sauce and baked.
|
|
| |
Garden Vegetable Frittata with 3 cheeses
|
A melange of fresh garden vegetables are sauteed then baked in a cheesy custard.
|
|
| |
Mung beans and Rice with Many Vegetables
|
This Indian-inspired curried stew is tasty and filling. Can be topped with a dollop of yogurt, or enjoyed as a vegan entree.
|
|
| |
Mushroom Stroganoff with Basmatti Rice and Parsleyed Carrots
|
Mushrooms and onions are carmelized in olive oil, then bathed in a sour cream sauce. Served with steamed basmatti rice and baby carrots.
|
|
| |
Spanakopita (Greek Spinach Pie) with Roasted Pepper Salad
|
This is a savory fillo-feta cheese-spinach pastry. The roasted pepper salad is tossed with olive oil and balsamic vinegar. (Vegan version made with tofu.)
|
|
| |
Stuffed Cabbage in a tangy Tomato Sauce*
|
Yellow mung beans, raisins and pine nuts fill these cabbage rolls. Baked in a lemon-tomato sauce. (Vegan and vegetarian.)
|
|
| |
Sun-dried Tomato/Kalamata Olive Quiche
|
Parmesan cheese-crusted quiche is filled with intense Mediterranean flavor.
|
|
| |
Wild Mushroom-Parmesan Risotto with Tossed Green Salad
|
Creamy risotto infused with mushroom broth and white wine (Vegan, or w/Parmesan cheese, optional) accompanied by a crisp green salad.
|
|
| |
|
