Apron Strings

2c veggie broth
1c carrots, finely diced or whizzed in the food processor
2 large cloves garlic, prepped just like the carrots
2T organic yellow miso
1t ground ginger
1/2 block extra firm tofu, in teensy cubes
1t shoyu

Dump everything into a little pot and simmer for about 10 minutes!
If you’re sick, keep some tissues nearby. I’m just sayin.

1/2 box whole wheat rotini pasta

1 can asparagus, drained
1 can pinto beans, drained

1T margarine
1 large zucchini, diced
1t salt
1t chili powder

1 recipe cashew sauce

Set pasta to cook however the package tells you and preheat the oven to 350.
Meanwhile, mix beans and asparagus in an 8″X8″ glass baking pan.
Sautee the zucchini, salt and chili powder in the margarine on medium high, until the zucchini is softened. Mix this with the beans and asparagus.
Add the pasta when it’s all cooked up!
Pour on the cashew sauce and stir everything well.
Bake for 20 minutes.

You could totally use any veggies and beans you wanted in this, whatever you have on hand.

1 eggplant, sliced into rounds
1/2c cornmeal
2t italian seasoning
2t dried, minced garlic
olive oil

1 small can tomato sauce
1/4c nutritional yeast
1t fennel
1t italian seasoning
2t dried, minced garlic

1 yellow squash, sliced into coins

your favorite fakecheese, shredded

Preheat the oven to 350. Mix the cornmeal, italian seasoning and garlic. Lightly oil a baking sheet and put the eggplant in a single layer, then rub the eggplant with the cornmeal mixture and drizzle with oil. Flip all the slices over and do the same thing to the other side of each piece. Bake the eggplant for 15 minutes on each side.

Mix the pasta sauce with the remaining spices and nutritional yeast and spread a thin layer of sauce on the bottom of an 8″X8″ baking pan. Spread a layer of squash over the sauce, then a layer of eggplant. Pour a layer of half the remaining sauce and then lay out another layer of eggplant. Top with the remaining sauce and then the shredded fakecheese.

Bake for 40 minutes. Let the casserole stand for at least 15 minutes before serving, so things get a chance to settle!

6 large red potatoes, with skins on
1/4c salt

3T veganaise
2T deli mustard
2t fennel seeds
1/2 a vidalia onion, diced
salt and pepper to taste

Bring a big pot of water to a boil and toss in the potatoes and salt. Boil for 25 minutes, then drain, rinse and cool until you can handle them.

Dice the potatoes and stir in the rest of the ingredients. You won’t need quite so much salt, since the water is so salty. This is best if you let it sit for a few hours or even overnight before serving.