Hearty recipes, minus the meat

Think it's not a meal without meat? Think again, with these tasty recipes from Veggie Chef Kelsey O'Callaghan and others. There's even a recipe for vegetarian scrapple from Chef Al Paris of the Public House Restaurant.

MINI VEGETABLE QUICHE

2 slices Ezekiel 4:9 or Alvarado Street 100 percent whole grain bread

2 tablespoons water

1 tablespoon arrowroot

1 tablespoon organic onion, chopped

1 tablespoon nutritional yeast

1-2 tablespoons organic baby

spinach, chopped (can substitute asparagus, zucchini or broccoli)

1 dash cayenne pepper

1 dash garlic powder

1/2 ounce cheddar-flavored

(or mozzarella-flavored) rice cheese

Preheat oven to 350 degrees.

Cut the crusts off the bread and place slices in muffin tins, pressing down on the bread until it becomes like a cup. Mix arrowroot and water together (this replaces the egg).

Mix that with all other ingredients and pour mixture into the bread "cup." Bake for 20 to 25 minutes, or until lightly toasted and set. Serves 2.

PASTA WITH SPINACH PESTO SAUCE

1 pound whole wheat pasta

4 handsful organic baby spinach

3 tablespoons nonfat cream cheese

1 tablespoon Earth Balance "butter"

1/2 teaspoon black pepper

1/2 teaspoon rosemary

1/2 teaspoon thyme

1 clove garlic

2 tablespoons Parmesan cheese

(or to taste)

Prepare pasta according to the directions on the box.

Meanwhile, coarsely chop the garlic and spinach in a food processor or blender. Add remaining ingredients - except pasta - and blend until smooth. Pour over pasta and serve piping hot. Serves 4-6.

Source: Kelsey O'Callaghan.

VEGETARIAN SCRAPPLE

12 ounces mushrooms, sliced 1/4-inch thick

1/2 cup celery, sliced 1/4-inch thick

1/2 cup peeled carrots, sliced 1/4-inch thick

1/2 cup diced onion

1/2 cup diced red pepper

12 garlic cloves

1 cup baby spinach

1 tablespoon black pepper

1 tablespoon fresh sage, chopped

1 1/2 tablespoon salt

2 cups water

1 1/2 cups cornmeal

1/4 cup plus 1 tablespoon olive oil

Pour olive oil into 3-quart sauce pan. Sauté mushrooms, celery, carrots, onion, red peppers, garlic and spinach.

Add black pepper, sage, salt and water. Bring to a boil. Once boiling, add cornmeal and turn down to a simmer. Stir while cooking for 10 minutes.

Grease a loaf pan. Fill with scrapple mixture, cover with waxed paper and chill. Once ready to serve, slice to desired thickness, brush slice with olive oil and griddle until golden brown. Serves 6.

Source: Chef Al Paris, Public House Restaurant.

TOFU LASAGNA ROLL-UPS

1 package whole wheat lasagna noodles

2 1/2 cups spaghetti sauce

2 cups shredded mozzarella cheese

1 cup mashed tofu

1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Cook one package of whole wheat lasagna noodles (usually about 8) according to directions on the box. Drain and rinse with cold water. Meanwhile, mix tofu with grated Parmesan. On each cooked noodle, spread a thin layer of tofu mixture and 2 tablespoons sauce. Sprinkle with shredded cheese.

Roll noodle, jelly-roll style. Place on its side in baking pan. Repeat with other noodles, then pour remaining sauce over all and sprinkle with remaining cheese. Bake uncovered for 20-30 minutes, until heated through and cheese is melted. Serves 4-6.

Source: Adapted from "Super Baby Food."

SWEET POTATO PIE

1 7-ounce package soft, fat-free cookies (cinnamon- or

ginger-flavored or

graham crackers)

1 1/2 pounds sweet potatoes, baked

3/4 cup Amazake light or vanilla rice drink

Half a 10.5-ounce box "silken lite" firm tofu

8 Medjool dates (4 for garnish)

1 teaspoon cinnamon

1/2 teaspoon freshly grated

nutmeg

Preheat oven to 350 degrees.

Process cookies in food processor until crumbled. Press into a pie plate with damp fingers. Chill for 10 minutes, then prebake in the oven for 4 minutes. Let cool at least 10 minutes before filling.

Meanwhile, peel the cooked sweet potatoes and put into food processor. Add rice drink, tofu, spices and 4 of the dates. Process until smooth (dates should be finely chopped).

Pour into the cool pie shell and bake for 1 hour. Slice the four dates in half and arrange on top of baked pie. Let the pie cool slightly before serving. Serves 8.

Source: The Vegetarian Resource Center.