Eggplant Rollatini

Adapted from Shape Magazine

INGREDIENTS:

• 12 ounces extra-firm tofu, drained and pressed
• 3 tablespoons lemon juice
• 1 teaspoon dried basil
• 1/4 cup shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon oil
• 1/2 teaspoon salt

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• 1 jar spaghetti sauce
• 1 large eggplant

METHOD:

• To make tofu ricotta, combine tofu, lemon juice, basil, shallots, garlic, nutritional yeast, oil and salt in a food processor, pulsing until combined and crumbly
• Spread about 1/3 of the jar of spaghetti sauce over the bottom of a 9 x 13 pan
• Slice the eggplant lengthwise into about 1/4 inch slices; salt and sweat
• If the eggplant is too stiff to roll, steam in the microwave for a couple of minutes with a little water
• Spread eggplant slices with a little spaghetti sauce and tofu ricotta
• Roll each slice and place seam side down in baking dish, placing each one snugly beside the next so they stay rolled
• Top with remaining spaghetti sauce and tofu ricotta
• Bake, covered, at 375 degrees for 40 minutes or until eggplant is tender
• If desired, sprinkle with Daiya Mozzarella Style Shreds and return to oven until melted

Southern Style Collard Greens

Adapted from Food Network

INGREDIENTS:

• 1 tablespoon oil
• 1 tablespoon Earth Balance spread
• 1 bunch scallions, chopped
• 1/4 teaspoon red chili pepper flakes
• 1 clove garlic, minced
• 1 bunch collard greens, chopped
• 3 cups water
• 1 vegetable bouillon cube
• 2 tomatoes, seeded and diced

METHOD:

• Heat oil and butter in a large pot
• Saute scallions for 2 minutes, add pepper flakes and garlic and saute another minute
• Add collard greens and stir to combine
• Add water and vegetable bouillon, cover and bring to boil
• Lower heat and simmer 40 minutes watching sufficient liquid remains to avoid burning
• When collard greens are tender, add tomatoes and serve

Cole Slaw

Adapted from The Sweetest Vegan and The Lunchbox Bunch

INGREDIENTS:

• 3 cups shredded cabbage
• 1 cup shredded carrot
• 1 cup shredded celery
• 1/2 small red onion, finely chopped

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• 4 tablespoons Vegenaise
• 3 tablespoons red wine vinegar
• 1 tablespoon agave nectar
• salt
• pepper

METHOD:

• Place shredded vegetables in a large bowl
• In a small bowl combine Vegenaise, red wine vinegar, agave nectar, salt and pepper
• Pour dressing over vegetables and mix well
• Season to taste with additional salt and pepper
• Chill before serving

Pepper "Steak"

Adapted from About.com Southern Food

INGREDIENTS:

• 3/4 cup water
• 1/2 cube Not Beef bouillon
•  1 1/2 cup soy curls

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• 1 tablespoon oil
• 1 1/2 cups thinly sliced onion
• 2 cloves garlic, minced
• 1 cup diced celery
• 4-5 medium tomatoes, diced
• 2-3 frying peppers, seeded and cut into 1/2 inch strips (or bell peppers)
• 1 teaspoon sugar
• 2 bay leaves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red chili pepper flakes

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• 1/4 cup cold water
• 1 1/2 teaspoons cornstarch
• 3 teaspoons soy sauce

METHOD:

• Heat water and bouillon for 90 minutes in microwave; add soy curls, cover and set aside for 10 minutes
• Saute onion in oil for 5 minutes
• Add garlic and saute a minute of two longer
• Add celery, tomatoes, peppers, sugar, bay leaves, ginger and chili pepper flakes
• Simmer covered for 10 minutes
• Stir in rehydrated soy curls and bring back to a boil
• Mix water, cornstarch and soy sauce
• Stir into pepper mixture; cook while stirring until thick, about 1 minute
• Salt to taste
• Serve with noodles or rice