Tomato Pizza Sauce, Thick & Hearty

1 Tablespoon Extra Virgin Olive Oil
1/2 Medium Onion Chopped
4 Cloves Garlic
2 8oz Cans No Salt Added Tomato Sauce
1/2 6oz Can Tomato Paste
1/2 Teaspoon Dried Basil
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Marjoram
1 Tablespoon Sugar
1/2 Teaspoon Salt

In a sauce pan, medium heat, saute onions, garlic with olive oil until translucent. Add tomato sauce, tomato paste, basil, oregano, marjoram, sugar and salt. Simmer on low heat for 15 minutes.

Creamy Spinach Sauce (or Tofu ricotta with spinach)

Ingredients

1/2 Cup Blanched Slivered Almonds
1/2 Cup Soy or Rice Milk
2/3 14oz. Block Firm Tofu
1/2 Tablespoon Canola Oil
1 Tablespoon Red Wine Vinegar
1/2 Lemon, Juice
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Onion Powder
Dash Black Pepper
1 Tablespoon Grated Onion, Well Drained
1 1/2 Cups Frozen Spinach, Cooked & Well Drained

Place almonds, soy milk, red wine vinegar, lemon juice, sugar, salt, onion powder and pepper into a blender and blend until smooth.Squeeze water from tofu and place into mixing bowl and crumble with a fork. The key is to make this look like riccota cheese. Now place the almond mixture and spinach into the bowl and mix well.

Vegan Cheddar Cheese

Yield 2 cups

1 1/2 cups white beans (like Great Northern), rinsed* and well drained
1/2 cup pimiento pieces, drained
1/4 - 1/2 cup nutritional yeast
3 Tablespoons fresh lemon juice
2 Tablespoons roasted tahini
1 Tablespoon miso
1 teaspoon onion granules
1/2 teaspoon prepared yellow mustard
1/2 teaspoon salt

Blend all ingredients until completely smooth. Refrigerate unused sauce.

Macaroni and un-Cheese with Tomatoes

Ingredients
(Serves 4)

3 cup dry Elbow Macaroni, whole wheat
6 Tomatoes, Roma
1 large Onion
2 cups White Beans
1/2 cup Nutritional Yeast
1/4 cup Lemon Juice
1/2 Chipotle Pepper, optional for a spicy smoke flavor
bit of salt and pepper

Directions
Microwave oven or conventional oven at 350 degrees F can be used to prepare this dish. Wash, peel, and dice the onions and place in a large covered baking dish. Cook until the onions begin to become semi transparent (about 5 minutes in the microwave oven).
While the onions are cooking, place the water in the pasta pot and heat to boiling.
Wash the tomatoes and remove the stem ends and any blemishes or bad spots. Cut into bite-sized pieces, and add to the onions when they are cooked. Cover the baking dish and cook until the tomatoes are hot, but not cooked through. When the pasta water boils, add the elbow macaroni, and cook until the macaroni softens, but is still slightly chewy.
Open the cans of beans and drain off the excess liquid. Place the beans in the container of a high speed blender. Add the nutritional yeast, lemon juice, and chipotle pepper (stem removed). Cover and run the blender at high speed until the ingredients are creamy smooth. Use the tamper rod as necessary. Combine the cooked and drained pasta and the bean sauce with the onions and tomatoes in the covered dish, and mix well. Cover and bake for about 10-15 minutes

Individual Lasagna

1/2 cup sauce (any pasta sauce or homemade tomato sauce, or tofu-mock ricotta sauce or beany-nutritional sauce or pesto sauce or Bechamel Sauce)
1 cup Diced veggies (fresh or microwaved frozen veggies) ( can use roasted eggplant, roasted mushroom, peppers, fresh herbs)
2 sheets Lasagna sheets
1/4 cup shredded parmesan
1 slice provolone cheese or any 1/4 cup cheese
salt and pepper to taste

Pour some sauce in 2 cup casserole before laying down one lasagna sheet. Layer it with veggies and half slice cheese and repeat with sauce, lasagna, cheese. Bake in 350 F preheated oven with the casserole dish covered for first 15 minutes. Uncover and cook for next 15 minutes or till the lasagna looks bit dry.

Cheezy- spinach Vegan version
Instead of cheese use Tofu-ricotta cheese or creamy spinach sauce with nutritional yeast sprinkled on top