• 1 kilo fresh vegetable marrows
• 3 onions
• 500 g hard cheese
• 50 g olive oil
• 5 eggs
• salt and pepper to taste

Slice first three ingredients, add salt and pepper, and mix it all well.

Cook at a low heat. Stir all the time in order to melt the cheese. When the cheese is melted, cool it down, add eggs, and mix again.

Put what you get in a special oiled baking form. Cook at 180-200 C for about 30 minutes.

Optional: decorate with tomatoes and parsley, and cook for 2 minutes more.

• 1 (10 to 12 oz.) box of frozen French style cut beans
• 1 (10 to 12 oz.) box of whole kernel corn
• 1/2 c. mayonnaise
• 1/2 c. sharp cheddar cheese, shredded
• 1 1/2 c. med. green pepper, chopped
• 1/2 c. celery, chopped
• 1/2 c. onion, chopped

Defrost vegetable and dry off a bit between paper towels. Then mix all ingredients together well. Bake in greased casserole (2 qt.) with 1 cup soft bread crumbs and 2 tablespoon butter on top. 350 degrees for 25 – 30 minutes. A wonderful dish to take when you go to a friends house or potluck supper.

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• 2 cups basmati rice
• 1 cup mixed vegetable (cauliflower, potato, carrot, french beans)
• 150 grams green peas
• 3 thinly sliced onion
• 2 thin sliced green chillies
• Salt to taste
• 1 tsp.Red chilli powder
• 2 tsp. cinnamon, Caraway seeds
• 4 cloves
• 1/2 tsp. black pepper powder
• 4 tomato
• 1/2 cup yogurt (curd)
• 4 tbsp. vegetable oil
• 1/2 tsp. mustard seeds
• Dry fruits (cashew nuts, raisin)

Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Cook it in pressure cooker(wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.

Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.

Add salt and red chilli powder and stir it properly. Add fine chopped tomatoes and fry till they are properly cooked. Next add yogurt (fine) and stir well.Heat it for about 10 seconds. Add all the fried vegetables.

Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.

Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves.

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• 8 large tomatoes
• 2 potatoes, boiled & mashed
• 1/2 cup green peas
• 1 cup grated paneer
• 1-1/2 tsp. red chilli powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• mango powder 1/4 tsp.
• aniseed (saunf) 1 tsp.
• mustard seeds 1/2 tsp.
• cumin seeds 1/2 tsp.
• vegetable oil 4 tbsp.
• coriander leaves
• salt to taste

Heat 2 tbsp. oil in a frying pan.Fry mustard seeds, cumin seeds and aniseed for about 30 seconds. Reduce the heat to ‘medium.

Add red chilli powder, garam masala, turmeric powder and salt.Add mashed potatoes and green peas. Mix well.

Remove from heat. Keep aside for a minute.Keep 2 tbsp. of paneer on the side for garnishing and add the rest to the above mixture.

Cut the top of the tomatoes and scoop out the pulp. Stuff mixture equally in all tomato shells. Heat the remaining oil in the pan. Cook stuffed tomatoes on low heat till tender.

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• 2 tablespoons canola oil
• 1 red bell pepper, cored, seeded, and julienned
• 1 yellow bell pepper, cored, seeded, and julienned
• 1/2 cup thinly sliced red onion
• 1 cup half-moon sliced yellow squash
• 1 cup small broccoli florets
• 1 baby eggplant, cut into chunks
• 8 ounces firm tofu, cut into large chunks
• 1 clove garlic, minced
• 1/2 cup teriyaki sauce
• 2 cups sliced bok choy
• 1 cup fresh mung bean sprouts
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/2 cup snow peas
• 2 tablespoons sesame oil

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.

In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in snow peas and sesame oil and remove from heat. Serve immediately.

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Ingredients:

• 1 small eggplant
• 2 small zucchini
• 5 plum tomatoes, seeded
• 1 large sweet red pepper
• 1 large onion, cut into small wedges
• 1/4 cup olive oil
• 3 tablespoons minced fresh basil, divided
• 3 garlic cloves, minced
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2/3 cup pitted Greek olives, chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2-3/4 cups milk (you can use soy milk)
• 1 bay leaf
• 1/8 teaspoon ground nutmeg
• 5 tablespoons grated Parmesan cheese, divided
• 2 tablespoons shredded Asiago cheese
• 3/4 cup shredded part-skim mozzarella cheese
• 6 no-cook lasagna noodle

Take a large bowl and mix there the first four ingredients from the list; cut them into 1-in. pieces in advance. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Bake in two greased 15-in. x 10-in. x 1-in. baking pans at 450° for 20-25 minutes; stir in olives.

Take a large saucepan; melt butter, and stir in flour until smooth. Then stir in milk, add bay leaf and nutmeg; cook for 2 minutes. Discard bay leaf. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Spread a fourth of the sauce in a greased 11-in. x 7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly.

Let stand 15 minutes before serving.
Makes 8 servings.

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• 2 c. minced pepper
• 2 tbs. olive oil
• 1 1/2 c. grated carrots (4 carrots)
• 1/2 lb. raw spinach, cleaned and chopped (2 cups tightly packed)
• 1 lb. potatoes (3 med.) boiled and mashed (2 cups)
• 6 tbs. grated raw onion (1 Lrg.)
• 3 eggs, lightly beaten
• 1 1/2 tsp. salt
• freshly ground black pepper
• 1 c. matzoh meal
• vegetable oil

In your cutlets you can use red and/or yellow pepper. And don’t forget to remove stems of raw spinach. Saute the peppers in the olive oil until soft. After that add the rest of ingredients except the last one and put it all aside for as long as you can afford it. Before cooking it has to be of room temperature. Make each patty 1/4 cup sized. Place on lightly greased baking sheet and put in preheated 350 degree oven for about 10 mins. Turn the patties and bake for another 7 to 10 minutes. You can serve you vegetable cutlets both hot and cold.

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