TABLE OF CONTENT

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Vegetarian apple stir-fry

Cabbage and noodles

Cold peanut noodles

Roasted asparagus

Crock pot roast

Spinach artichoke dip

Potato frittata

Italian meatballs

Crispy vegetables

Roasted cauliflower & 16 roasted cloves of garlic

Garlic cheese bread

Vegetarian lasagna

Veggie pizza squares

Zucchini grinders

Penne pasta with spinach and bacon

Asian lettuce wraps

Spinach stuffed chicken breast

Tex-mex burger with Cajun mayo

Angel hair in tomato, tuna and olive sauce

Roasted vegetable and gruyere quiche

Spinach, tomato and feta quiche

Bacon with a vegan

Asian style savory baked tofu

Vegetarian egg rolls

Zucchini Carbonara for two (vegetarian

Pasta with mushroom garlic sauce

Grilled bacon jalapeno wraps

Sticky and spicy chicken

Roasted rosemary onion potatoes

Creamy potato salad

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Vegetarian Apple Stir-Fry

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Servings: 2

Ingredients

- 2 granny smith apples, cored and diced

- 1 cup sliced carrot

- 1 cup snow peas

- 1/3 cup dry roasted salted peanut

- 2 tablespoons canola oil

- 1 tablespoon basil

- 2 cups cooked brown rice ( steamed)

- soy sauce (optional)

Directions

1. First of all you have to steam the brown rice.

2. Then starts frying the canola oil by medium heat.

3. When the oil gets fried then adds carrots peanuts and basil and stirring about                                                    4 to 5 minutes.

4. Then add snow peas and cook for another 4 to 5 minutes while stirring frequently.

5. When the pees cooked then you have to add stir and apples.

6. Then Top the rice with mixture.

7. Add soy sauce if you like usually people doesn’t.

Variation: You can also made the same recipe by adding some red bell pepper, use Pam instead of oil, and used honey roasted peanuts.

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Cabbage and Noodles

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

- 1 -1 1/2 lb cabbage, shredded ( about 1/2 head)

- 16 ounces egg noodles, cooked according to directions on package

- 2 large onions, diced

- salt and fresh cracked black pepper, lots and lots and I mean LOTS

- 1/4 cup salted butter

- 4 tablespoons olive oil

- 1 cup green peas, frozen

Directions

1. First of all keep the fry pan over med to high heat then put butter and olive oil over it and let it melt.

2. Then add the Sauté onions to the oil and kept frying till the onions turn into golden brown.

3. After that add the cabbage to it and cook it till soft.

4. Then Mix the noodles and frozen peas to it; season with lots of pepper and salt to taste.

5. After adding of peas and noodles cook it for 2 minutes and your dish is ready to serve.

Variation: You can also make it by adding cottage cheese instead of peas and turn the

Heat up at the end in order to get good crisp in the bottom.

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Cold Peanut Noodles

Prep time: 15 mins

Cook time:  8 mins

Total time: 23 mins

Ingredients

NOODLES

- 1 lb spaghetti, can use linguine

- 1 cup shredded carrot

- 1 cup chopped scallion

- 1/2 cup thinly sliced red bell pepper

- 1/4 cup chopped cilantro, can use parsley

SAUCE

- 1/3 cup smooth peanut butter

- 1/4 cup reduced sodium soy sauce

- 2 tablespoons rice vinegar

- 3 tablespoons sesame oil

- 2 tablespoons brown sugar

- 1/4 teaspoon black pepper

- 1/4-1/2 teaspoon ground ginger

- 1/4-1/2 teaspoon hot sauce, I use red pepper flakes

- sesame seeds, for garnish (optional)

Directions

1. Take a large pot and boil water in it and Cook spaghetti noodles in boiling water.

2. Then rinse it in cold water.

3. After that put these cooled noodles in a large bowl and toss the scallions, carrots, bell                                  pepper slices and cilantro over it.

4. Then take a small bowl and whisk the sauce ingredients together in it until it become smooth.

5. Then toss the sauce over the noodles mixture.

6. You may garnish with sesame seeds if desired.

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Roasted Asparagus

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Ingredients

- 1 lb asparagus

- olive oil

- parmesan cheese

Directions

1. First of all clean all the asparagus and the cut the tough end of it.

2. After that roll and coat the asparagus in olive oil.

3. Then take the asparagus and put them on cookie sheet.

4. Then bake them at 400 for 20 to 25 minutes, until it becomes crispy.

5. Then take them out and sprinkle parmesan cheese on them.

6. Then again keep them in oven for five to six minutes.

Variation: You can also make it by adding minced garlic and sprinkled salt over them.

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Crock Pot Roast

Prep time: 5 mins

Cook time: 9 hrs

Total time: 9 hrs 5 mins

Ingredients

- 1 (4 -5 lb) beef roast, any kind

- 1 (1 1/4 ounce) packages brown gravy mix, dry

- 1 (1 1/4 ounce) packages dried Italian salad dressing mix

- 1 (1 1/4 ounce) packages ranch dressing mix, dry

- 1/2 cup water

Directions

1. Take the beef roast and place them in crock pot.

2. Then mix the dried mixes in a bowl and sprinkled it over the roast.

3. After that pour some water around the roast.

4. Then cook it on low heat about 7 to 9 hours.

Variation: you can also make it by using chuck roast (3 lb) and cut the ranch dressing in half.

Then adding an additional 1/4 cup water and cook it for 9 hours.

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Spinach Artichoke Dip

Prep time: 30 mins

Total time: 30 mins

Serve: 15 mins, yield: 4.5 cups

Ingredients

- 2 cups parmesan cheese

- 1 (10 ounce) boxes frozen chopped spinach, thawed

- 1 (14 ounce) cans artichoke hearts, drained and chopped

- 2/3 cup sour cream

- 1 cup cream cheese

- 1/3 cup mayonnaise

- 2 teaspoons garlic, minced

Directions

1. Take a pot clean and then dry it.

2. Then put the parmesan cheese, spinach artichoke hearts it that pot and mix them together.

3. Then add the remaining ingredients to the spinach mixture and mix it and shake well.

4. Then set the oven temp at 375°F and Bake it for 20-30 minutes.

5. Then serve it with toasted bread and crackers.

Variation: you can also make this dish by using 1 c pram & 1 c Italian blend instead of                                           2 straight c's pram.

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Potato Frittata

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Ingredients

- 3 tablespoons extra virgin olive oil ( EVOO)

- 1/4 lb chorizo sausage, casing removed and chopped

- 2 large boiling potatoes, cut in half and thinly sliced ( white)

- 1 small onion, thinly sliced

- 4 garlic cloves, chopped

- 12 extra-large eggs ( or 1 quart of pasteurized egg yolks)

- 1/3 cup half-and-half ( eyeball it)

- 1 teaspoon salt

- black pepper

- 1/4 lb manchego cheese, grated

- 1/2 cup flat leaf parsley, chopped ( a couple of handfuls)

Directions

1. First of all preheat the oven to 400°F.

2. Then take extra virgin olive oil and chorizo and cook it in the oven for 3 minutes                                          until the chorizo become crispy.

3. Then add the onions and sliced potatoes and again keep it in the oven for 5 minutes                                      till the potato are tender.

4. Then add the garlic to it and again keep in oven for 1 minute.

5. Then beat the eggs together and put it in a bowl and whisk salt and pepper in it.

6. Then pour the egg, salt and pepper mixture over the filing and allow the eggs mixture                                   to sit well.

7. After that by using spatula, raise the eggs off the bottom of the skillet to allow more                              liquid eggs to settle.

8. Then sprinkle the cheese over frittata and again transfer to oven and cook it till its top                       becomes golden brown [it will take approximately 10 to 12 minutes].

9. When its top turns into golden brown then remove it from oven and stand it for 5                              minutes/

10. Then garnish it with parsley and serve.

Variation: you can also make it by covering and cook it on low heat instead of oven if you                                 are on trip or vocations.

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Italian Meatballs

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Yield: 36 meat balls

Ingredients

- 2 lbs lean ground beef

- 8 -10 slices white bread, broken into small 1/2 inch pieces ( or you can use rolls or any                               stale bread you have and want to use up)

- 2 eggs, slightly beaten

- 1/2 teaspoon garlic powder ( or to taste)

- 1 teaspoon Italian seasoning ( or to taste)

- 2 teaspoons parsley flakes ( or to taste)

- 1/4-1/2 cup grated parmesan cheese ( or Locate)

- 1 -2 teaspoon salt

- 1/4-1/2 teaspoon black pepper

- olive oil (for frying) or vegetable oil ( for frying)

Directions

1. Take a large bowl and mix all ingredients in it gently until the ingredients are well mixed.

2. Then Roll the meatballs about 1 1/2- 1 3/4" in diameter.

3. Then take large fry pan put oil in it and keep it on medium Heat.

4. Then Fry the meatballs in fry pan while rolling frequently until the meatballs turns into                        evenly brown.

5. Then the meatballs in your favorite sauce and let it simmer for a while to flavor sauce.

6. Then serve it with pasta.

Variation: you can also make this dish by baking the meatballs instead of frying it.

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Crispy Vegetables

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Servings: 4-6

Ingredients

- 1 egg, lightly beaten

- 1 sweet potato, cut into 1/4-inch slices

- 1 cup broccoli

- 1 cup cauliflower floret

- 1 (2 1/4 ounce) packages Shake-n-Bake, original chicken kind

- 1/2 cup ranch dressing (optional)

Directions

1. Take a small bowl and beat the eggs in it.

2. Then dip the vegetables in eggs and shake in coating mix.

3. Then place it on lightly greased shallow baking pan.

4. Then bake it for 20 minutes in preheated 425 degree in oven till it turns into                                           golden brown.

5. Then serve it with ranch dressing to dip inches.

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Roasted Cauliflower & 16 Roasted Cloves of Garlic

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Servings: 6

Ingredients

- 1 large cauliflower ( trimmed and cut into bite size pieces, washed with water still on)

- 16 garlic cloves, peeled and lightly crushed

- 1 -2 teaspoon minced fresh rosemary

- 1 teaspoon salt

- 1/4-1/2 teaspoon black pepper

- 1/4 cup olive oil, adding more to taste

- more olive oil, to drizzle if wanted

Directions

1. Take a bowl and mix oil with salt, rosemary, pepper and garlic together well.

2. Then take a dish and place cauliflower in dish in one layer.

3. And then roast in oven at 450 degrees for 20 minute

4. Then give a toss to it and bake for 10 minutes more.

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Garlic Cheese Bread

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Servings: 8

Ingredients

- 1 loaf French bread, thickly sliced or halved lengthwise

- olive oil

- 6 cloves garlic, minced

- 3/4 cup mayonnaise

- 1 cup grated parmesan cheese

- 1/8 teaspoon salt (optional)

- 1/2 teaspoon dried parsley flakes, for garnish (optional)

Directions

1. First of all slice the bread and brush one side of slices with olive oil.

2. Then place this sliced bread under the broiler until it seems toasted.

3. Then take a bowl and mix the garlic, mayonnaise, parmesan and salt together.

4. Then spread the garlic mixture over the bread.

5. Then again place the place the bread under the broiler until it turns bubbly and brown.

6. Then at last garnish with parsley flakes and serve.

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Vegetarian Lasagna

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Servings: 8

Ingredients

- 1 1/2 quarts spaghetti sauce ( your favorite homemade or jar spaghetti sauce)

- 1/2 cup grated carrot

- 1/2 teaspoon oregano

- 6 cooked lasagna noodles

- 1 (16 ounce) containers ricotta cheese

- 1 (16 ounce) packages frozen chopped spinach, thawed and well drained

- 2 eggs

- 1 1/2 cups thinly sliced zucchini

- 1 cup sliced fresh mushrooms

- 3 cups shredded part-skim mozzarella cheese

- 1/2 cup grated parmesan cheese

Directions

1. Take a bowl and put the carrots, oregano and spaghetti sauce to it and mix these

Ingredients together.

2. Then take another bowl and put ricotta, spinach, and eggs it and mix them together.

3. Then take a 9 x 13 inch baking dish and Spread ½ cup spaghetti sauce in bottom of it.

4. Then Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini,

½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.

5. And then repeat the layers with remaining ingredients.

6. Then bake it at 350 degrees in oven for 45 minutes.

7. Then serve it with sauce if desired.

Variation: you can also make this dish by using fresh noodles and not to cook it first because                       there is a lot of liquid from zucchini and sauces so it will cook in it.

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Veggie Pizza Squares

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Servings: 8

INGREDIENTS:

- 1 (8 ounce) package refrigerated

- crescent rolls

- 1 (8 ounce) package cream cheese,

- softened

- 1 (1 ounce) package Ranch-style

- dressing mix

- 2 carrots, finely chopped

- 1/2 cup chopped red bell peppers

- 1/2 cup chopped green bell pepper

- 1/2 cup fresh broccoli, chopped

- 1/2 cup chopped green onions

DIRECTIONS:

11

1. First of all take a non stick baking sheet and flatten it to form a rectangular shape.

2. Then roll out the crescent rolls in the baking sheet

3. Then bake it in oven at 375F for 11 to 13 minutes until it turns golden brown.

4. Then remove and allow cooling.

5. Then take a medium size bowl and mix the cream cheese and ½ ranch dressing mix.

6. Then spread the dressing mix over the cooled crust.

7. Then arrange the red bell pepper, broccoli, carrots and green onions on the top of it.

8. Then keep it in the refrigerator for 1 hour.

9. Then cut it into bite size squares to serve.

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Zucchini Grinders

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Servings: 4

INGREDIENTS:

- Marinara Sauce:

- 1 tablespoon olive oil

- 2 cloves garlic, peeled and coarsely

- chopped

- 1 pinch crushed red pepper flakes

- 1 tablespoon chopped fresh basil

- 1 teaspoon red wine vinegar

- 1 teaspoon white sugar

- 1 (14.5 ounce) can diced tomatoes

- salt and pepper to taste

- Grinders:

- 1 tablespoon butter

- 2 medium zucchini, cubed

- 1 pinch red pepper flakes

- salt and pepper to taste

- 1 1/2 cups shredded mozzarella                cheese

- 4 (6 inch) French or Italian sandwich            rolls,  split

DIRECTIONS:

1.

First of all make marina sauce by heating olive oil in a sauce pan by medium heat then

add garlic, basil and red pepper flakes to it and cook for 2 minutes until fragrant then stir

In sugar, vinegar, salt and pepper. Then pour in tomatoes with their juices and simmer over

Low heat for about 15 minutes. Then remove it from heat and puree in blender until it

Becomes smooth.

2.

Then turn the oven on and set the heat at 350 degrees.

3.

Then melt the butter in a skillet over low heat and cook the zucchini in the butter until it turns

Into browned and slightly tender. Then season it with red pepper flakes, salt and pepper.

4.

Then spoon a desirable amount of zucchini mixture into each sandwich roll and cover zucchini

With ¼ cup of marina sauce per roll, then top with a desirable amount of shredded mozzarella.

Then close the rolls and wrap every roll in aluminum foil.

5.

Then bake it for 15 minutes in the oven until rolls are soft and cheese is melted. Then serve it

With garlic tomato ketchup.

Variation: you can also make this dish by adding onions and mushrooms to the zucchini.

And for the avoidance soggy bread you can use the sliced provolone cheese instead of

Shredded and lined the bread with cheese.

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Penne Pasta with Spinach and Bacon

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Servings: 4

INGREDIENTS:

- 1 (12 ounce) package penne pasta

- 2 tablespoons olive oil, divided

- 6 slices bacon, chopped

- 2 tablespoons minced garlic

- 1 (14.5 ounce) can diced tomatoes

- 1 bunch fresh spinach, rinsed and torn

- Into bite-size pieces

DIRECTIONS:

1. Take a large pot and lightly salted boiled water to it. Then add the penne pasta to it and cook                         it for 15 minutes.

2. at the same time heat one tablespoon of olive oil in a skillet over medium heat. Then place                          the bacon in the skillet and cook it turn into browned and crisp. Then add garlic and cook it for                             1 more minute. Then stir in tomatoes and cook until it heated through.

3. Then place the spinach into a colander and drain the hot pasta over it. Then shift it to a large

Serving bowl and toss with remaining olive oil and bacon and tomato mixture.

Variation: you can also make this dish by adding a small onion, a small green pepper and two

Red pepper flakes and some basil.

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Asian Lettuce Wraps

Prep time: 20 mins

Cook time: 15 mins

Total time; 35 mins

Servings: 4

INGREDIENTS:

- 16 Boston Bibb or butter lettuce leaves

- 1 pound lean ground beef

- 1 tablespoon cooking oil

- 1 large onion, chopped

- 1/4 cup hoisin sauce

- 2 cloves fresh garlic, minced

- 1 tablespoon soy sauce

- 1 tablespoon rice wine vinegar

- 2 teaspoons minced pickled ginger

- 1 dash Asian Chile pepper sauce, or to taste (optional)

- 1 (8 ounce) can water chestnuts, drained and finely chopped

- 1 bunch green onions, chopped

- 2 teaspoons Asian (dark) sesame oil

DIRECTIONS:

1.              First of all Rinse the whole lettuce leaves and pat dry. While be careful not tear them.

2.              Then heat a large skillet at medium heat. Then add cooking oil into skillet and cook the

Beef for about 10 minutes until it turns into brown. Then drain it and transfer to a bowl.

Then cook the onion in the skillet for 7 minutes until it becomes slightly tender.  Then

Stir the hoisin sauce, garlic, soy sauce, and vinger, ginger and Chile pepper sauce into

Onions. Then add water chestnuts, green onions, sesame oil and cooked beef and cook

Until the onions just begin to wit [2 minutes].

3.              Then in last arrange the lettuce leaves around the outer edge of a large serving platter

And pile meat mixture in the center.

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Spinach Stuffed Chicken Breast

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hr

Servings: 4

INGREDIENTS:

- 1 (10 ounce) package fresh spinach leaves

- 1/2 cup sour cream

- 1/2 cup shredded pepper jack cheese

- 4 cloves garlic, minced

- 4 skinless, boneless chicken breast

- halves - pounded to 1/2 inch thickness

- 1 pinch ground black pepper

- 8 slices bacon

DIRECTIONS:

1.              First of all preheat the oven to 375 degrees F.

2.              Then take a large glass bowl and place spinach in it. Then heat it in the oven for

3 minute until it become witted. Then stir it in the sour cream, pepper jack cheese

And garlic.

3.              Then lay the chicken breasts out on a surface and spoon some of the spinach mixture

On the breasts. Then roll up chicken to enclose the spinach mixture and wrap each

Chicken breast with two slices of bacon. Then make it secure with toothpicks and

Arrange it in a shallow baking dish.

5. Then bake it for 35 minutes in preheated oven and increase the heat to 500 degrees F.

Then remove it and serve with your favorite sauce.

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Tex-Mex Burger with Cajun Mayo

Prep time: 25 mins

Cook time: 15 mins

Total time: 40 mins

Servings: 4

INGREDIENTS:

- 1/2 cup mayonnaise

- 1 teaspoon Cajun seasoning

- 1 1/3 pounds ground beef sirloin

- 1 jalapeno pepper, seeded and chopped

- 1/2 cup diced white onion

- 1 clove garlic, minced

- 1 tablespoon Cajun seasoning

- 1 teaspoon Worcestershire sauce

- 4 slices pepper jack cheese

- 4 hamburger buns, split

- 4 leaves lettuce

- 4 slices tomato

DIRECTIONS:

1. First of all take a small bowl and mix the mayonnaise and 1 teaspoon of Cajun seasoning.

Then preheat the grill over medium heat.

2. Then take a large bowl and put ground sirloin, jalapeno pepper, onion, garlic,

1 tablespoon Cajun seasoning and Worcestershire sauce in that large bowl and mix these

Ingredients while using your hand. Then divide it into 4 balls.

3. Then lightly oil the grill surface and place patties on it and cook for 15 minutes on each

Side until it cooks well.  During the last 2 minutes of cooking lay a cheese on top of each

Patty. Then spread the seasoned mayonnaise on the insides of burns. Then put the

Burgers in the burns and top it with lettuce and a fresh tomato slice in it and serve it with

Your favorite sauce.

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Angel Hair in Tomato, Tuna and Olive Sauce

PREP TIME: 10 MINS

COOK TIME: 40 MINS

TOTAL TIME: 50 MINS

SERVINGS: 8

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Servings: 8

INGREDIENTS:

- 2 1/2 tablespoons olive oil

- 3/4 cup chopped onion

- 2 cloves garlic, chopped

- 1 (6 ounce) can solid white tuna packed in water, drained

- 1 (14.5 ounce) can whole peeled tomatoes, chopped

- 1 (4.25 ounce) can black olives, drained and halved

- 1/2 teaspoon dried basil

- 1/4 teaspoon dried oregano freshly ground black pepper to taste

- 1 (28 ounce) can tomato puree

- 1 (16 ounce) package uncooked angel hair pasta

- 1/2 cup grated Parmesan cheese for topping

DIRECTIONS:

1. First of all take olive oil in a skillet and fry it over medium heat. Then stir in onion and

Garlic and cook it till it become tender. Then mix it in tuna and peeled tomatoes and

Cook until heated through. Then mix in olives and season with basil, oregano and

Pepper and cook and stir for 5 minutes. Then stir in tomato puree. Then cover it and

Reduce the heat to low and simmer for more 30 minutes while stirring occasionally.

2. Then take a large pot and put lightly salted boil water. Then place the angel hair pasta in

Pot in pot and cook for 5 minutes. Then top the sauce on it and sprinkle the parmesan

Cheese on it and serve.

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Roasted Vegetable and Gruyere Quiche

Prep time: 25 mins

Cook time: 1 hr

Total time: 1 hr 25 mins

Servings: 6; yield: 1 quiche

INGREDIENTS:

- 12 ounces frozen short crust pastry, thawed

- 1 red onion, quartered

- 1 red bell pepper, de-seeded and chopped

- 1 yellow bell pepper, de-seeded and chopped

- 1 zucchini, sliced thickly

- 1 tablespoon olive oil

- 2 large eggs

- 4 1/2 fluid ounces cream

- 4 ounces gruyere or 4 ounces mature cheddar cheese, grated

DIRECTIONS:

1. First of all preheat the oven at 200C.

2. Then rollout the pastry and line 25cm deep flan tin.

3. Then line baking beans and baking paper and blind bake for 10 minutes.

4. Then remove beans and paper and bake for 5 minutes.

5. Then take a baking tray and place all the vegetables in it and drizzle with olive oil.

6. Then roast it in the oven for 30 minutes until it turns into slightly charred.

7. Then remove from the oven and allow cooling slightly.

8. Then reduce the oven heat to 180C.

9. Then take a bowl and whisk eggs and milk in it. Then stir it in the cheese and season with salt

And pepper.

10. Then spread the vegetables on the bottom of the pastry case and pour the mixture of eggs

Over it.

11. Then bake it for 30 minutes in the preheated oven at 180C.

12. Then remove it and serve with garlic tomato ketchup.

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Spinach, Tomato and Feta Quiche

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hr

Servings: 4-5

INGREDIENTS

- 1 package frozen short crust pastry dough

- 1 tablespoon olive oil

- 2 cups packed fresh spinach leaves, trimmed and washed thoroughly

- 4 large eggs

- 2/3 cup crème fraiche ( you can also use heavy cream or milk)

- 1/3 cup crumbled feta cheese

- 6 cherry tomatoes, halved

- 2 cloves garlic, minced

- 2 tablespoons fresh chives, chopped

- fresh ground black pepper

DIRECTIONS

1. First of all defrost the dough.

2. Then lay the dough in spring form baking pan and make sure that there is enough dough

To make crust around the edge.

3. The crust should come 1 an a half inches on the sides of the baking pan.

4. Then sprinkle the small pieces of feta cheese on the bottom of the crust.

5. Then place the saucepan on a heat and pour olive oil into it. When the oil fry then throw

The spinach to it and keep cooking until it become wilted.

6. Then spread the wilted spinach over the crumble feta cheese.

7. Then take a bowl and pour the eggs, garlic and crème fraiche together in the bowl.

8. Then pour the eggs mixture over the top of spinach and feta cheese.

9. Then place the cherry tomatoes over the top of quiche.

10. Then sprinkle chives and ground pepper over the top of it.

11. Then bake it in the oven for 45 minutes at 180C.

12. Then remove it from oven and serve.

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Bacon with a Vegan!

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Servings: 4

INGREDIENTS

- 1 tablespoon oil, neutral tasting ( don't use extra virgin olive oil-too strong)

- 1 (14 ounce) packages firm tofu, cut into strips ( to resemble bacon)

- 2 tablespoons soy sauce ( I use Bragg's Aminos)

- 1 teaspoon liquid smoke

- 2 teaspoons brown sugar ( I might try molasses next time)

- 2 tablespoons nutritional yeast

- fresh ground black pepper (optional)

DIRECTIONS

1. First of all take a large skillet and place it on the heat and pour oil in it and fry.

2. Then fry the bacon strips on medium heat for 10 minutes until it becomes crispy on the outside.

Then turn them and fry on the other side for 10 minutes until it become crispy on the other side

Also.

3. Then take a large bowl and pour soy sauce with the liquid smoke and brown sugar and keep

Stirring until soy sauce dissolves sugar.

4. Then remove the skillet from the heat and pour liquid smoke mixture into it and move the

Tofu around so that all the sides is coated. Then place it back on the heat.

5. Then sprinkle the nutritional yeast and covering all sides and stir gently until the liquid is gone

And the tofu is covered with a crispy coating of yeast.

6. Then serve it.

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Asian Style Savory Baked Tofu

Prep time: 30 mins

Cook time: 45 mins

Total time: 1 hr 15 mins

Servings: 4

INGREDIENTS

- 12 ounces firm tofu

For Marinade

- 2 tablespoons dark sesame oil

- 2 tablespoons tamari soy sauce

- 1 tablespoon rice wine or 1 tablespoon sake or 1 tablespoon dry sherry

- 1 tablespoon rice vinegar or 1 tablespoon cider vinegar

- 1 garlic clove, minced

- 2 tablespoons finely minced onions

- 1 teaspoon grated fresh gingerroot

- 3 tablespoons water

- 1/2 teaspoon hot chili paste, to taste (optional)

DIRECTIONS

1. First of all the tofu should be pressed so that the excess liquid is remove and absorb the

Flavors of the marinade.

2. Then press the tofu blocks between the two plates and weighted down with iron pan for

About 30 minutes.

3. Then to make marinade, take a bowl and whisk the ingredients together.

4. When the tofu is pressed then cut the block into small cubes.

5. Then place the pieces of tofu in the baking dish and cover it with marinade.

6. The tofu will sit in overnight in the marinade.

7. Then preheat the oven at 375 degrees.

8. Then bake the tofu in oven for 40 minutes until all the liquid is absorbed.

9. Then remove it and can be served with your favorite souce.

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Vegetarian egg rolls

Prep time: 25 mins

Cook time: 20 mins

Total time: 45 mins

Yield: 20 egg rolls

INGREDIENTS

- 1 (14 ounce) packages firm tofu (I use the organic kind because I like its texture) or 1 lb lean ground beef or 1 lb ground pork or 1 lb ground chicken or 1 lb baby shrimp

- 1 teaspoon minced ginger

- 2 cups finely chopped cabbage ( I use the bagged coleslaw mix at the grocery store)

- 1/4 lb bean sprouts

- 1/2 cup shredded carrot ( this is included in the coleslaw mix, so if you use the mix you could omit the carrot)

- 2 tablespoons oyster sauce

- 3 green onions, finely chopped

- 1 (16 ounce) packages large square egg roll wraps

- 2 -3 egg whites

- nonstick cooking spray

- sweet and sour sauce ( for dipping)

- soy sauce ( for dipping)

- mustard ( for dipping)

- catsup ( for dipping)

DIRECTIONS

1. First of all take a large skillet and fry tofu and ginger in it until it turns brown.

2. Then add the bean sprouts, green onions, carrots and cabbage to the skillet and cook

For another two minutes.

3. Then stir in oyster sauce and let the mixture to cool down.

4. Then use the two spoons of filling for every wrapper.

5. Then fold up egg rolls.

6. Then tuck in all the corners and seal with brushed egg whites.

7. Then brush the rolls with egg whites to make it crispy.

8. Then place a skillet over medium heat and fry the rolls until it turns to golden brown.

9. When it gets fried, remove from the skillet and serve it with the dipping sauces

Mentioned above.

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Zucchini Carbonara for Two (Vegetarian)

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

INGREDIENTS

- 7 ounces penne or 7 ounces fine tagliatelle pasta noodles

- sea salt ( I use flaked smoked sea salt)

- black pepper, coarsely ground

- 2 medium zucchini (about 8 oz.)

- 3 egg yolks

- 2 1/2 tablespoons parmesan cheese, freshly grated plus extra for garnish

- 1 teaspoon lemon zest, grated

DIRECTIONS

1. First of all boil the salted water in a medium size pot and cook the pasta in it for 6 minutes.

2. Then cut the zucchini lengthwise into thick slices and then cut them in small pieces.

3. Then add the zucchini into the pasta pot and cook it until it become tender.

4. Then take a large bowl and pour egg yolks, parmesan cheese, lemon zest, salt and pepper

Together in the bowl and keep stirring until it mixed well.

5. Then drain the pata and zucchini and add to the eggs mixture and tossing quickly until the

Pasta is coated.

6. Then sprinkle the extra parmesan cheese and black pepper over it and serve it in a

Shallow bowl.

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Pasta with Mushroom Garlic Sauce

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Servings: 4

INGREDIENTS

- 1 lb linguine, cooked ala dente, drain

- 6 tablespoons butter

- 10 cloves garlic, minced

- 6 cups mushrooms, sliced

- 1 teaspoon dried basil

- 1/4 teaspoon salt

- pepper

- 2 tablespoons olive oil

- 2 tablespoons fresh parsley, chopped

- parmesan cheese, grated

DIRECTIONS

1.       First of all take a skillet and place it over low heat and melt 2 tablespoon of butter in it.

2. Then add the garlic to it and cook it until it turns to brown. Then add basil, mushrooms,

Pepper and salt and cook it until the mushrooms become tender.

3. Then add the remaining olive oil and butter to it.

4. Then stir it and remove from heat.

5. When the pasta cooked then reheats the sauce and adds parsley to it.

6. Then mix the sauce with pasta and serve.

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Grilled Bacon Jalapeno Wraps

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Servings: 6

INGREDIENTS:

6 fresh jalapeno peppers, halved

lengthwise and seeded

1 (8 ounce) package cream cheese

12 slices bacon

DIRECTIONS:

1.

First of all preheat the outdoor grill on high heat.

2.

Then spread the cream cheese over jalapeno halves to fill it. Then wrap it with bacon and

Secure it with a toothpick.

3.

Then place it on the grill and cook it until the bacon become crispy. When it gets cooked then

Removes from grill and serve with your favorite sauce.

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Sticky and Spicy Chicken

Prep time: 10 mins

cook time: 12 mins

total time: 22 mins

servings: 4

INGREDIENTS:

1 tablespoon brown sugar

2 tablespoons honey

1/4 cup soy sauce

2 teaspoons chopped fresh ginger root

2 teaspoons chopped garlic

2 tablespoons hot sauce

salt and pepper to taste

4 skinless, boneless chicken breast

halves - cut into 1/2 inch strips

1 tablespoon vegetable oil

DIRECTIONS:

1. First of all take a small bowl and pour honey, soy sauce, brown sugar, ginger, garlic and

Hot sauce to it and stir it by hands until it mixes well.

2. Then sprinkle the salt and pepper over the chicken strips.

3. Then take a large skillet and heat oil in it on a medium heat and add chicken strips to it

And cook it until its 3.sides turns into brown. Then pour the sauce over the chicken

And simmer until the sauce thickens approx in 10 minutes.

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Roasted Rosemary Onion Potatoes

SERVINGS: 4

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

INGREDIENTS:

1 small onion, finely chopped

2 tablespoons vegetable oil

2 tablespoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 1/3 pounds potatoes, cut into 1-inch

chunks

DIRECTIONS:

1. First of all preheat the oven at 450F. Then grease a baking sheet with a rim.

2. Then take a large bowl and mix onions, salt, vegetable oil, thyme, rosemary and pepper in it.

Then add potato pieces to it and toss to coat. Then spread the potatoes on a baking sheet in

a single layer and bake it in the oven until the potatoes are turned into lightly browned and

Tender when it pierced with a fork in about 25 minutes.

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Creamy Potato Salad

Prep time: 45 mins

Cook time: 25 mins

Total time: 1 hr 10 mins

Servings: 8

INGREDIENTS

- 6 medium potatoes ( 2 pounds)

- 1/2 lb bacon.

- 1 cup thinly sliced celery

- 1/2 cup finely chopped onion

- 1/3 cup sweet pickle relish

- 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing

- 2 teaspoons sugar

- 2 teaspoons celery seeds

- 2 teaspoons apple cider vinegar

- 2 teaspoons prepared mustard

- 1 1/2 teaspoons salt

- 2 hardboiled egg, coarsely chopped

DIRECTIONS

1. First of all take salted water in a pot and boil it. Then cook potatoes in it until it become tender.

2. Then remove it from water and drain it.

3. Then cut the potatoes into cubes.

4. Then take a large bowl and transfer the potato cubes to it.

5. Then add the celery, onions, bacon bits and sweet relish to it.

6. Then take a small bowl and combine mayo, sugar, celery seed, vinegar, mustard and salt in it.

7. Then add the mayo mixture to the potatoes.

8. Then toss lightly to coat the potatoes mixture.

9. Then fold it carefully in the chopped eggs.

10. Then cover it and chill thoroughly and serve it with garlic sauce if you like.

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