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Bean Spread 1 can (15 oz) canned pinto or kidney beansJuice of 1 limeGreen or Red Tabasco sauce, to tasteSalt (optional) Category Vegetarian Visitor Rating (0)     Brocoli Egg and Cheese Bake 6 large eggs4 oz light margarine½ pound low-fat cheddar cheese6 Tablespoons flour2 pounds nonfat cottage cheese10 oz frozen, chopped broccoli (thawed)1 teaspoon salt1 dash black pepper1 dash paprika (optional)4 oz jar chopped pimento (optional)½ cup sliced mushrooms, fresh or canned (optional) Category Vegetarian Visitor Rating (0)     Golden Lentil Soup 4 cups chicken broth (or veggie broth for the vegetarian) 2 cups hot water 1lb dry lentils 1 regular sized yellow onion chopped fine 2 cups chopped and peeled carrots, chopped fine 3 whole cloves garlic, peeled 1 cup canned, diced tomatoes 1 Tablespoon cumin powder 1 teaspoon saffron (or saffron powder) 1 teaspoon cayenne powder salt and black pepper to taste Category Vegetarian Visitor Rating (0)     Green and White Meatless Lasagna 12 Lasagna Noodles (pre-cooked variety) ½ C. Onion (diced) 2 tbsp. Margarine 2 tbsp. Corn Starch 1 tbsp. Dried Parsley Flakes 1 tsp. Dried Basil ¼ tsp. Garlic Powder 1/8 tsp. Ground Nutmeg 2 C. Low-fat Milk 10-oz. pkg. Frozen Chopped Spinach 2.25-oz. can Sliced Black Olives 15-oz. carton Part-Skim Ricotta Cheese 8-oz. pkg. Part-Skim Mozzarella Cheese ½ C. Grated Parmesan Cheese Category Vegetarian Visitor Rating (0)     Italian Vegetable Soup 2 (14.5 ounce) cans vegetable broth 1 (28 ounce) can peeled and crushed tomatoes 2 large carrots, coarsely chopped 1/2 cup frozen green beans 1 stalk celery, thickly sliced 1/3 cup frozen pearl onions 2 cloves garlic, minced 1 tablespoon dried parsley 3/4 teaspoon dried basil 1 bay leaf 1 cube vegetable bouillon 1/2 cup macaroni 1 (15 ounce) can kidney beans, drained 3 small... Category Vegetarian Visitor Rating (0)

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