Indianapolis Vegetarian Society

Ingredients

1. 1 c. cooked millet
2. 2 c. cooked lentils
3. ½ c. green onions sliced
4. ½ c. olive oil
5. 4 c. coarsely chopped spinach
6. 1 ½ T. egg replace 1/3 c. water
7. 2 apples grated
8. 2 T. coriander
9. 1 T. spike
10. 1 T. lemon juice

Pre heat oven to 350 degrees. Combine millet and lentils. Sautee onions 1 minute in oil. Add spinach to wilt. Add to lentil mixture. Add in egg replacer, apples and seasonings. Lightly toss. Form and turn into a loaf pan. Bake 45 minutes or until set and done. This is also great on sandwiches.

Ingredients

1. 2 tbsp oil
2. 2 tbsp vinegar
3. 1 tbsp Santa Fe style spice blends
4. 4 cups assorted vegetables cut in 1 inch cubes (corn, tomatoes, green peppers, onions, mushrooms, etc…)

Combine oil, vinegar, and Spice Blends. Toss vegetables with mixture. Place vegetables on skewers. Grill or broil until crisp tender.

Ingredients

1. 1 medium onion, chopped
2. 2 T oil
3. 2 cups macaroni, cooked al dente
4. 1 1/3 cups water
5. 1 cup raw cashews
6. 1/2 tsp salt (optional)
7. 1/2 cup safflower or canola oil
8. 1/3 cup lemon juice
9. 1 (4 oz.) jar pimientos, drained
10. 1 tsp. onion powder
11. 1 tsp. garlic powder
12. 3 T nutritional yeast

Saute onion in oil and stir into macaroni noodles.  Set aside.  In blender, process water, cashews and salt until smooth.  Slowly drizzle in oil while continuing to blend.  Add lemon juice, pimientos, onion powder, garlic powder and nutritional yeast, and blend until smooth.  Stir into macaroni and onions and spoon into baking dish.  Bake at 350 degrees for 45 minutes.  Serves 6.