 |
 
Want to fight impotence and make your love life sizzle? Veggie Valentinos know how to be better in bed without popping pills—by getting turned on to vegetarianism. Eating meat clogs up the arteries going to all the organs, not just to the heart, and physicians say the link is clear: Meat consumption can eventually cause impotence. So, all of you Romaine Romeos out there, put on your chef’s hat and get ready to turn up the heat...in and out of the kitchen!
1/2 lb. (225 g) tri-colored pasta (or elbow macaroni)
1/2 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1/4 lb. (150 g) firm/extra-firm tofu, diced
1 (14-oz.) can artichoke hearts, quartered
1 (12-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce
Cook the pasta according to the package directions. While the pasta is cooking, sauté the onion and garlic in the olive oil for 1 to 2 minutes. Add the diced tofu and sauté for 2 minutes, then add the artichokes, tomatoes and tomato sauce. Drain the pasta and combine all the ingredients.
Makes 4 servings.
1 small eggplant, sliced
1 medium zucchini, sliced
1 red onion, cut into small wedges
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. dried thyme
1/4 tsp. black pepper
4 individual pizza shells
1/2 cup (100 ml) tomato sauce
Preheat the oven to 425 degrees F.
Combine the eggplant, zucchini, onion, bell peppers, oil, vinegar, thyme and pepper in a large baking dish and toss to mix well. Bake, stirring occasionally, for 20 minutes, or until the vegetables are tender. Set aside.
Place the pizza shells on baking sheets. Spread about 2 Tbsp. of the tomato sauce on each pizza shell, then top with the roasted vegetables. Bake for 10 to 12 minutes or until the pizza shells and vegetables are heated through.
Makes 4 servings.
Clockwise from top left:
Raging Ratatouille, Potent Polenta Peppers, Arousing Artichoke Pasta, Virile Veggie Pizza, Lascivious Lasagna
1 Tbsp. olive oil
1 large onion, diced
1 bay leaf
4 Tbsp. dry red wine
1/2 cup (100 ml) tomato juice
4-5 cloves garlic, crushed
1 Tbsp. dried basil
1/2 Tbsp. dried marjoram
1/2 Tbsp. dried oregano
Dash of ground rosemary
1/2 tsp. salt
1/2 tsp. black pepper
1 medium zucchini (courgette), sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small eggplant (aubergine), cut into small cubes
2 large tomatoes, cut into medium wedges
5 Tbsp. tomato paste
Heat the olive oil and a little water in a large saucepan over medium heat. Sauté the onion until translucent, about 5 to 7 minutes.
Add the bay leaf, wine and tomato juice and stir well. Then add the garlic, herbs, salt and pepper and mix until well blended. Cover the saucepan and simmer for 10 minutes over low heat.
Add the zucchini and peppers, stir well, cover and simmer for another 5 minutes. Add the eggplant, tomatoes and tomato paste and stir again. Cover and continue to simmer until the vegetables are tender, about 8 minutes more.
Serve over rice or with crusty French bread.
Makes 4 to 5 servings.
Tofu Filling:
3/4 lb. (350 g) firm tofu
1/2 Tbsp. onion powder
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. garlic powder
Textured Vegetable Protein (TVP) Filling:
7/8 cup boiling water
1 cup (75 g) textured vegetable protein
1 tsp. olive oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 tsp. basil
1/2 tsp. oregano
1 Tbsp. soy sauce
4 cups marinara (tomato) sauce
12 uncooked lasagna noodles (1/2 lb.)
4 oz. soy mozzarella cheese, grated (optional)
To prepare the tofu filling, blend all the ingredients in a food processor or blender until smooth.
To prepare the TVP filling, pour the boiling water over the TVP and let stand for about 10 minutes. Meanwhile, sauté the onion, green pepper, garlic, basil and oregano in the olive oil. Add the hydrated TVP and soy sauce and sauté for a few minutes.
Preheat the oven to 350 degrees F. Cook the lasagna noodles according to the package directions and drain. To assemble the lasagna, spread 1 cup marinara sauce over the bottom of a 9 x 13-inch pan. Cover the sauce with 4 cooked lasagna noodles and spread the tofu filling evenly over the noodles. Cover with 4 more cooked lasagna noodles and about 11/2 cups sauce, then spread the TVP filling evenly over the layer of sauce. Cover with 4 more cooked lasagna noodles and the rest of the sauce, then cover evenly with the grated soy mozzarella cheese, if desired.
Cover and bake for about 30 minutes, then uncover and bake for 5 more minutes.
Makes 8 to 12 servings.
1 green, 1 red, 1 yellow and 1 orange bell pepper (or any other combination)
1/2 tsp. minced fresh garlic
1 Tbsp. olive oil
2 medium tomatoes, diced
1 tsp. salt
1/2 tsp. pepper
1 (1-lb.) package cooked polenta
Paprika
Preheat the oven to 375 degrees F. Cut the tops off the peppers and scoop out the insides. Place on an oiled baking tray.
Sauté the garlic in the olive oil and add the tomatoes, salt and pepper. Heat briefly and stir into the polenta. Fill the peppers with the polenta mixture, sprinkle with paprika, and cook for 30 to 40 minutes.
Makes 4 servings.
|
|