Tracy's Tomato Torte
3 cups of Fresh breadcrumbs
1/4 cup olive oil
mix together and press into 9" spring form pan
2 cups of ricotta cheese
3 tbsp basil
1/2 parmesan cheese
3 cloves garlic
2 eggs
salt and pepper to taste
mix this all together and layer on top of the breadcrumbs
slice about 2 lbs of tomatoes and arrange on top of the cheese mixture - be creative with your pattern!
Sprinkle with salt and pepper
Bake at 450 for 45 - 60 minutes till the tomatoes are semi-dry.
Glory Bowl
The Bowl Glory Bowl Dressing
8 cups cooked brown rice 1/2 cup nutritional yeast flakes
2 cups beets (grated) 1/3 cup water
2 cups carrots, grated 1/3 cup tamari or soy sauce
2 cups almonds, toasted 1/3 cup apple cider vinegar
2 cups spinach leaves 2 cloves garlic, crushed
2 cups tofu, cubed 1 1/2 cups vegetable oil
2 tbsp tahini paste
Prepare your favorite brown rice and set aside. In skillet saute tofu cubes. To prepare dressing, combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini and crushed garlic in blender. Add oil in a steady stream. You will have leftover dressing to use again. To assemble the bowls, place cooked brown rice into 8 bowls, top with beets, carrots, spinach leaves, almond and sauteed tofu cubes. Drizzle bowls with dressing.
(Suzy)
Baked Spaghetti Squash Lasagna Style
Ready In: 1 hour 45 Minutes
Yield: 6 servings
Ingredients:
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14oz) cans stewed tomatoes
1 tbsp dried basil
1 cube vegetable bouillon.
black pepper to taste
1 (15oz) can black olives, chopped
1 cup mozzarella cheese
1 cup Parmesan cheese
Direction
1. Preheat over to 325 degrees F (165 degree C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook fir about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shell. Layer each half with spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan Cheese
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
(Kathy)
