STUFFED SHELLS

• 1 box of jumbo pasta shells
• 1 block of tofu
• 1 large onion, chopped
• several cloves of garlic, chopped
• olive oil
• tomato sauce (in a jar, or homemade)
• salt and pepper to taste
• approx. ½ cup nutritional yeast
• 1 stick vegan margarine
• 4-6 Tbsp. flour
• 2-3 cups soymilk

Begin by sautéing the onion and garlic in the oliveoil until both are cooked and soft. Meanwhile, begin boiling the jumbo shells.Then, squeeze as much water as you can out of thetofu. Once you have done this, crumble it with yourhands into a large mixing bowl. Mix with the cookedonions and garlic, nutritional yeast, salt and pepper.This will be your filling.While the shells are cooking, prepare your white sauceby melting the margarine in a medium saucepan andadding the flour to make a paste. Once this is done,add the soymilk slowly, stirring constantly until youhave a creamy, thick white sauce. Add salt to taste. Once the shells are cooked, drain them and get out youfilling, your white sauce, your tomato sauce and alarge greased pan to bake them on.Fill each shell with a spoonful of the filling andplace them in rows in the pan. Cover each one withabout a spoonful of white sauce, and then a spoonfulof tomato sauce.Bake at 350 for 30 minutes.

CHEWY OATMEAL COOKIES

1.2 cup butter
1 1/4 cups firmly packed light brown sugar
1.5 egg
1/3 cup milk
1 1/2 teaspoons vanilla/Agave
3 cups oats, uncooked
1.25 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt, optional
1/4 teaspoon cinnamon
1 cup raisins
1 cup nuts

Heat oven to 375 F. Lightly grease baking sheet with butter.

Combine butter, brown sugar, egg, milk and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon.

Mix into creamed mixture at low speed just until blended.

Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.

Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on cooling rack.

Makes about 2-1/2 dozen cookies

Vegetarian Chili:
I don't follow directions too much so I've listed the ingredients and usually just cook them in the order in which each needs the most cooking. You can saute some of the ingredients in garlic and onions of you want, or just toss it all in together. However you like.

Oil
Onions
Squash
Corn Hot Pepper
Green Peppers
Light Beer

Tomatoes
Vegetable Broth
Quinoa

Beans
Water
Carrots
Potatoes
Sweet Potato
Yams
Garlic
Chili/Curry Powder
Cumin
Cinnamon
Honey
Molasses
Bay Leaf
Orange Zest
Chile Flakes
Oregano

Cucumber/Zuccini
Greens
Celery

Cilantro
Lime Juice
Salt
(topping: sour cream, cheese, cilantro)

Hi all,
Here is the recipe for the amazingly decadent vegan chocolate cake from Winter Seminar!

Ingredients:
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water

Directions:
1. Preheat oven to 350 degrees F. Lightly grease one 9"x5" pan.
2. Sift together the flour, sugar, cocoa, baking soda, and salt. Add the oil, vanilla, vinegar, and water. Mix together until smooth.
3. Pour into prepared pan and bake for 45 minutes. Remove from oven and allow to cool.

*make 2 cakes and fill the middle with rice mellow and berries*

And the chocolate frosting...

1 cup vegan margerine
4 cups icing sugar
2 Tbsp vanilla extract
1/4 cup soymilk
1/2 cup cocoa powder
a dash of salt

Mix everything together. If it's too thin, add sugar; if it's too thick, add soymilk.