SANTA FE RICE SALAD
Servings: 4
Preparation Time: 10 minutes (need cooked rice)

2 ½ cups cooked brown rice
1 15 ounce can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 tomato, chopped
4 green onions, chopped
2 tablespoons chopped cilantro
½ cup salsa
¼ cup fat-free or Tofu mayonnaise (see New McDougall Cookbook or Quick and Easy Cookbook)

Place the rice, beans, corn, tomato, green onions and cilantro in a bowl and mix well. Combine the salsa and mayonnaise and pour over salad. Toss well to mix. Serve at once or refrigerate until serving time.

PINEAPPLE RICE SALAD
Servings: 6-8
Preparation Time: 20 minutes (need cooked rice)
Chilling Time: 1-2 hours

4 cups cooked brown rice
1 6 ounce bag baby spinach, chopped
1 bunch green onions, chopped
1 20 ounce can pineapple chunks, drained
½ pound fresh mushrooms, sliced
1 cup oil free dijon-style dressing
3 tablespoons soy sauce
½ teaspoon dill weed
fresh ground pepper to taste

Place the cooked rice in a bowl. Add spinach, green onions, pineapple and mushrooms. Mix well.

Combine the dressing, soy sauce and dill weed in a jar and mix well. Pour over salad and toss well to mix. Season with pepper. Chill 1-2 hours before serving.

LASAGNA
Servings: 12-15
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Resting Time: 10 minutes

1 16 ounce package lasagna noodles
4 26 ounce jars fat free pasta sauce
2 12 ounce packages Low Fat Nigari Tofu
1 teaspoon onion powder
¼ teaspoon garlic powder
1 10 ounce package frozen, chopped spinach, thawed and squeezed dry
1 16 ounce package fat free soy mozzarella cheese, thinly sliced
Soy parmesan cheese (optional)

Preheat oven to 350 degrees.

Crumble the tofu into a bowl. Mix in onion and garlic powder. Stir in spinach and mix well.

Pour 1 jar of the pasta sauce in the bottom of a deep 11 ½ x 14 inch baking dish. Lay 6 of the uncooked lasagna noodles over the sauce. Take ½ of the tofu mixture and spread it over the noodles, then pour another jar of the pasta sauce over the tofu mixture and spread to cover well. Lay ½ of the sliced soy cheese over the sauce, then follow with another layer of noodles, tofu mixture, sauce and soy cheese. Finish with a layer of noodles, another jar of sauce and sprinkle with soy parmesan cheese, if desired. Cover with parchment paper and then cover tightly with foil. Bake for 60 minutes. Remove from oven, uncover and let rest for 10 minutes before serving.

Hint: This makes a large amount. It freezes well after baking so you may want to make it in 2 pans and save one for later use. The recipe can easily be cut it half to make a smaller amount. Use your favorite brand of fat free pasta sauce, egg-free lasagna noodles, soy cheese and fresh tofu. Do not use aseptically packaged tofu in this recipe.

THAI CURRIED RICE
Servings: 4-6
Preparation Time: 20 minutes (need cooked rice)
Cooking Time: 12-13 minutes

1/3 cup water
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
½ teaspoon minced fresh garlic
1-2 tablespoons green curry paste
2 cups chopped Napa cabbage
1 cup small broccoli florets
1 bunch green onions, chopped
½ cup soy sauce
4 cups cooked brown rice
1 tomato, chopped
1 cup mung beans sprouts
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro

Place the water, onion, bell peppers and garlic in a pot. Cook, stirring occasionally, for 5 minutes. Stir in curry paste. Add cabbage, broccoli, green onions and soy sauce. Mix well, cover and cook over medium heat for 5 minutes. Add remaining ingredients and cook until heated through, about 2-3 minutes.

Hint: If you don’t like spicy foods, use the lesser amount of curry paste. In our family we like to use 2 tablespoons of the curry paste, and I know people who like really spicy foods that use 3 tablespoons. Green curry paste is sold in Asian markets and at Trader Joe’s.

CHILI STUFFED BELL PEPPERS
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4-6

4 medium bell peppers, halved lengthwise, seeds and membranes removed
2 tablespoons water
1 ½ cups reconstituted TVP
1 teaspoon chili powder
½ teaspoon ground cinnamon
½ cup quick cooking barley
1 ½ cups tomato salsa (mild, medium or hot)
1 cup water
¼ cup raisins

Heat broiler.

Place peppers cut side down on nonstick baking sheet. Broil 4 inches from heat for 4 minutes. Turn over and broil for an additional 4 minutes. Remove from broiler and set aside. Set oven to 375 degrees.

Meanwhile, place water, TVP, chili powder and cinnamon in a nonstick frying pan. Stir until well mixed. Add remaining ingredients, mix well, bring to a boil, reduce heat and cook for 15 minutes. Spoon into pepper halves on baking sheet. Cover with parchment paper, then cover with foil. Bake for 25 minutes.

Hint: Use dried textured vegetable protein reconstituted in water. Or use thawed Morningstar Farms Ground Meatless or Green Giant Harvest Burgers For Recipes in this recipe.

HEAVENLY VEGETABLE SOUP
Servings: 8
Preparation Time: 20 minutes
Cooking Time: 60 minutes

½ cup water
1 onion, chopped
2 stalks celery, chopped
2 carrots, sliced
1 cup green beans, cut in 1 inch pieces
1 cup sliced mushrooms
1 cup broccoli florets
1 cup cauliflower florets
1 15 ounce can chopped tomatoes
2 quarts vegetable broth
1 cup frozen corn kernels
1 8 ounce can tomato sauce
2 tablespoons parsley flakes
2 teaspoons dried basil
2 tablespoons soy sauce
½ teaspoon Tabasco sauce
¼ teaspoon chili powder
several twists fresh ground pepper
1/3 cup cornstarch mixed in ½ cup cold water

Place the water, onions, celery, carrots and green beans in a large soup pot. Cook, stirring frequently, for 10 minutes. Add remaining ingredients, except the cornstarch mixture, and cook over low heat for 50 minutes. Add cornstarch mixture while stirring. Cook and stir for 2 minutes. Serve at once.