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Scalloped Potatoes I

Submitted by: Maryanne

If you are fond of Cheddar, than you'll love this recipe. Besides potatoes there 's lots of cheese - even a can of Cheddar cheese soup, which is layered with the potatoes to make this thick and very wonderful scalloped dish. Makes four generous servings.

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Whole Wheat Pancakes

Submitted by: jen

These are very light and tender pancakes. These pancakes are excellent with maple syrup.

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Pan-fried Polenta with Corn, Kale and Goat Cheese

Submitted by: jen

Fancy, fancy polenta. First the corn and parmesan polenta is whipped up. Then the polenta is cut into triangles, fried, topped with thick slices of tomato and a sprinkling of chevre and broiled. This glorious triangle is served on a bed of kale.

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Vegan Refried Beans

Submitted by: Emma Maher

Pinto beans are simmered with onions, tomato paste, chili powder and vegetable broth, then mashed. It's a quick and easy way to make your own refried beans for burritos, tostados or dips!

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Sean's Falafel and Cucumber Sauce

Submitted by: Sean

You don't have to use powdered mix to make your own falafel! Mashed chickpeas are combined with onion, bread crumbs, egg and herbs, and fried. Serve with the cucumber sauce in a pita with tomatoes.

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Italian Veggie Rolls

Submitted by: Chrissy Fessler

The "rolls " for this wonderful main course, are lasagna noodles. They 're filled with a very cheesy vegetable concoction and then rolled up nice and tight, and baked with a marinara sauce.

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Grilled Apple and Swiss Cheese Sandwich

Submitted by: Nikkiling

My mother taught me this recipe, and it has become one of my favorite quick meals. I find that Granny Smith apples work best, as well as a crunchy seed bread.

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Pasta Pascal

Submitted by: Elizabeth Dick

Angel hair pasta is tossed with Roma tomatoes seasoned with garlic, onion, oregano and basil for a quick, light dinner.

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Quick Brownbag Burritos

Submitted by: Lori Brodhurst

These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!

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Cavatelli and Broccoli

Submitted by: linda m

The freshest tips of broccoli are blanched and quickly sauteed in olive oil and garlic, then tossed with hot pasta and seasoned with salt and red pepper flakes. A bit of Parmesan cheese is all you need to bring out the bright, crisp flavors.

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Crispy Chinese Noodles with Eggplant and Peanuts

Submitted by: Jen

Cubes of eggplant are cooked with garlic and red pepper until tender. Then the fun begins. Two different sauces are stirred in, and when mixed and fragrant, the eggplant is spooned onto plates and covered with a disk of crispy, pan fried noodles.

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Lentil Stuffed Tomatoes

Submitted by: SUE

Big, fat juicy tomatoes are stuffed with a very tasty red lentil and rice mixture, flavored with onion and fresh mint. After a few minutes in a hot oven, you have a fabulous luncheon or dinner entree.

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Zucchini Mediterranean Style

Submitted by: Joe Belmont

Zucchini, tomatoes, and beans make a tasty topper for rice or egg noodles!

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Vietnamese Rice-Noodle Salad

Submitted by: JEN

Cooked rice noodles are mixed with carrots, cucumbers, mint and Napa cabbage. A sauce made with cilantro, jalapeno peppers, lime juice, fish sauce, and sugar is spooned over the noodles and veggies.

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Cheesy Vegetable Lasagna

Submitted by: Rachel

A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.

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Moong Dal

Submitted by: Pyromommy

Traditional Indian dal with yellow split peas, ginger, chili pepper, tomatoes, cumin and garlic. Don't worry if you can't find Asafoetida, a yellow spice. Use moong dal (small split yellow beans) if you can find them.

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Lasagna

Submitted by: Chelo

No meat, lots of vegetables and everything else that makes a traditional lasagna sensational. Noodles, ricotta, parmesan and mozzarella, of course. But there 's also cinnamon, spinach, zucchini and mushrooms. It 's all layered, baked and delicious.

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Vegetarian Lasagna

Submitted by: Kim Cage

Layers, layers, layers and more layers. That 's what lasagna is all about. It begins with a layer of tomatoes, then veggies - carrots, zucchini, squash, eggplant, broccoli and carrots. And then lasagna noodles. And then it begins again until everything is

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Make Ahead Manicotti

Submitted by: Sandir

The secret to this marvelous manicotti is in the chill. After stuffing cooked pasta with a tasty blend of spinach, Parmesan, mozzarella and a dash of sugar, arrange tomato sauce and shells in a baking dish and chill overnight. Bake it the next day!

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Spinach Lasagna I

Submitted by: Karen

Spinach and crumbled tofu, combined with a delicious blend of sauteed onions and garlic, ricotta and Parmesan cheeses, egg whites, pepper and parsley, are layered with lasagna noodles and tomato sauce for a refreshing, baked casserole.

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