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Slice eggplant in half, lengthwise and scoop out pulp and chop. Sprinkle shells with salt & pepper, put into a 13x9-inch baking dish and set aside. In large skillet that has been sprayed with Pam, saute eggplant, onions, garlic, Gimmie LeanĀ®, and zucchini. When veggies are tender add...
WET INGREDIENTS 1 ts Vanilla 1/3 c Vegetable oil; plus 2 tb Vegetable oil; preferably -soyoil 1 tb Vinegar 1 c Lukewarm water Frosting; optional Stir together the dry ingredients into an ungreased 8" x 8" or 9" x 9" pan. Make three holes...
OPTIONAL GARNISHES Minced onion Cheddar cheese; grated Avocado In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire sauce; set aside. In a large skillet, saute onion, green pepper and carrot in soyoil until onion becomes transparent. Add tofu...
Saute onion and peppers in water, and add garlic when nearly clear. Add beans, tomato sauce, TVP, and spices. Cook at low heat for 5 to 10 minutes until TVP is soft.