Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

ITALIAN BAKED SPINACH

1 1/2 tbsp. melted margarine

1/2 c. chopped onions

Melt margarine in large skillet over medium-high heat. Add onions and saute until golden. Remove from heat. 2 (10 oz.) pkgs. chopped spinach 1 oz. Parmesan cheese

3/4 c. Ricotta cheese

1/4 tsp. ground nutmeg

Salt and pepper to taste

1/8 tsp. garlic powder

1 (8 oz.) can tomato sauce

1/2 tsp. oregano

1/2 tsp. basil

Cook spinach only until separated. Drain well. Stir in Parmesan, Ricotta, nutmeg, salt, pepper, garlic powder. Spoon into 9-inch pie pan that has been sprayed with an nonstick cooking spray. Smooth top of mixture with back of a spoon. Combine tomato sauce, oregano, and basil. Spread evenly over spinach mixture. Bake, uncovered, for 25 minutes in 350 degree oven. Let stand 5 minutes before serving. Serves 4.

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LIMA BEAN DELIGHT

2 tbsp. margarine

1 c. milk

1/8 tsp. pepper

1/4 c. chopped pimento

2 tbsp. catsup

2 tbsp. margarine, melted

2 tbsp. all-purpose flour

1 tsp. salt

2 c. lg. lima beans, cooked and drained

1 c. shredded Cheddar cheese

1/2 c. soft bread crumbs

Melt 2 tablespoons margarine in saucepan over low heat; blend in flour. Then add milk, salt and pepper, stir constantly until thick and bubbly. Add beans, pimentos, cheese and catsup; mix well and pour into greased 1 1/2 quart casserole dish. Combine 2 tablespoons melted margarine and bread crumbs; sprinkle over casserole, then bake at 350 degrees for 30 minutes.

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