1 cup onion, diced

1 cup diced potato or sweet potato

1 cup frozen peas (frozen is fine)

3/4 tsp thyme

3/4 tsp sage

3/4 tsp sea salt

1 tbsp nutritional yeast flakes

1 tbsp Bragg’s liquid aminos

3 tbsp olive oil

Roux:

1/2 cup flour

1/2 cup Earth Balance Butter

4 cups vegetable broth or vegan chicken broth

Pepperidge Farm Puff Pastry

1. Brown Gardein Scallopini in a saute pan with 1 tablespoon of olive oil.

2. Season with salt and pepper.

3. Remove from pan and set aside.

4. In a 5.5qt stock pot, cook onions in olive oil for 3 minutes and add potato, sage, thyme, salt and pepper.

5. Continue to cook for 5 minutes. Put the Gardein chicken and peas into the pot.

In a separate pan, make the roux: melt the stick of butter, and then add the mix the 1/2  cup of flour.  When well combined add the broth until well mixed and boiling.  Then whisk in the yeast flakes and Bragg’s.

7. Add the roux a bit at a time and continue to cook as sauce begins to thicken.

8. Stir in Gardein Scallopini, Bragg’s liquid aminos and peas.  Pour mixture into a large shallow pan.

9. Top the pan with puff pastry sheets.

10. bake for 35-40 minutes, until hot and bubbly and pastry sheets are golden brown.

ENJOY!

1/2 lbs of sliced mushrooms

1/2 cup of earth balance vegan butter

1/3 cup of flour

2 cups of vegetable bouillon

1 cup dry white wine

3/4 cup silk soy milk

1/2 tbl celery salt

4 cups cubed Gardein Turkey (cooked) (or regular turkey for non-vegans)

1/2 cups fine, dry, breadcrumbs

ChololaTree Raw Vegan Cheese – Parmesan

Saute mushrooms in vegan butter (Earth Balance) for about 5 minutes.

add remaining vegan butter and when melted, blend in flour.

Add bouillon, wine, milt and celery salt.

Season to taste with salt & pepper.

Cook & Stir until thick and smooth.

In a 4 quart casserole dish, arrange layers of spaghetti, Gardein Turkey and sauce ending in a layer of spaghetti.  Sprinkle with bread crumbs and ChololaTree Vegan Parmesan Cheese.

Bake for 35-45 minutes or until brown.

1 bottle of Wishbone Russian salad dressing

2 8oz. cans of pineapple chunks, drained

1 packet of onion soup mix

Serve over white rice.

1/4 lb mushrooms, thinly sliced

2 Tbls vegan margarine

4 eggs

2 packages of frozen chopped spinach (thawed and well drained)

1/4 cup of packaged bread crumbs

1 can of cream of mushroom soup

1/3 cup grated vegan parmesan cheese

1/2 tsp salt

1/2 tsp crumbled basil

1/4 tsp nutmeg

1/8 tsp pepper

1.  Cook onions and mushrooms in butter in a large skillet until soft.  Let it cool.

2.  Beat eggs in large bowl until frothy.  Stir in onion mixture, spinach, bread crumbs, soup, and 2 tbls of the vegan parmesan cheese, salt, basil, nutmeg and pepper until well combined.

3.  Spread mixture in a greased 9x9x2 baking dish.

4.  Sprinkle the remaining vegan parmesan cheese.

5.  Bake (uncovered) in slow oven at 325 degrees until set. (about an hour).

6.  Cut into squares and serve.