Vegetable Casserole

Vegetable Casserole
Ingredients
Recipe Notes

Snap ends of beans and cut into 2" lengths. Combine with eggplant, onions, carrots, celery, bell pepper and potatoes in a large casserole. Chop tomatoes and add to casserole, along with olive oil, tomato paste, salt, basil, cayenne and honey. Stir gently. Cover casserole and bake at 350°  for 1 1/2 hours or until vegetables are almost tender, removing lid and basting vegetables with juices about every 30 minutes. Remove casserole from oven and gently mix in zucchini. Return to oven and bake, uncovered, for another 20-30 minutes or until vegetables are tender.

Nut Milk

Nut Milk
Ingredients
Instructions
  1. Liquefy all ingredients. Strain if desired. Chill.

Banana Pecan Crepes

Banana Pecan Crepes
Ingredients
Instructions
  1. In a blender, liquefy cashews in 1 cup of water. Add rest of ingredients and remaining 1 cup water, and liquefy thoroughly. Let batter stand about 10 minutes. Whiz batter each time you make a crepe. Using a crepe pan or small non-stick skillet, heat on med-high. Spray or brush pan lightly with oil. Coat pan with a thin layer of batter. Cook 2-3 minutes and flip over.

Granola

Granola
Simple basic granola recipe where you can add your own ingredients as well.
Ingredients
Instructions
  1. Mix all dry ingredients together well. Mix water, honey, and oil in blender. Add to dry ingredients. Mix well. bake 250° for 1 1/2 hours in shallow pans, stirring every 1/2 hour.
Recipe Notes

By Vegetarian Cooking School Cookbook by Danny and Charise Vierra

Bible verses brought to you by bVerse Convert and BibleGateway.com