Vegetarian - 4 / 9

Open Faced Pita Sandwich

• 2 pita pockets
• 32 gr carrots
• 32 gr zucchini
• 30 gr onion
• 22 gr mushrooms
• 20 ml mustard
• 1 gr bell pepper
• 4 slices tomato

Oven Roasted Tempeh & Vegetables

• 3 1/4 tamari
• 1/2 celeriac
• 600 ml water
• 300 gr potatoes
• 130 gr carrots
• 100 gr peas (frozen)
• 90 gr onions
• 75 gr celery
• 70 gr nutritional yeast
• 65 gr mushrooms

Oven-fried Carrot Burgers

• 1 egg (beaten)
• 600 gr corn flakes (finely crushed)
• 190 gr carrots (cooked)
• 30 gr green onion (finely chopped)
• 30 ml canola oil
• 26 gr celery (finely chopped)
• 3 gr salt

Pakora Batter

• 170 gr chick pea flour
• 130 ml water (cold)
• 16 ml lemon juice
• 9 gr ghee
• 4 gr coriander
• 3 gr garam masala
• 3 gr salt
• 2 gr baking powder
• 1 gr turmeric
• 1 gr cayenne

Palak Tofu

• 2 asafetida
• 1 oil for deep-frying
• 950 gr tomatoes (fresh)
• 475 gr firm tofu
• 60 ml soy sauce
• 50 gr ghee
• 30 ml soy sauce
• 4 gr curry powder
• 3 gr cumin (ground)
• 2 gr coriander (ground)

Pasta With Black Olives

• 4 garlic (cloves)
• 2 peppers (red)
• 150 gr rigatoni
• 65 gr black olives
• 30 ml olive oil

Peanut Butter Muffins

• 350 ml soymilk
• 250 gr flour
• 60 ml molasses
• 55 gr peanut butter
• 30 ml safflower oil
• 5 gr baking powder
• 3 gr salt

Peanut Butter Muffins

• 350 ml soymilk
• 250 gr flour
• 60 ml molasses
• 55 gr peanut butter
• 30 ml safflower oil
• 5 gr baking powder
• 3 gr salt

Peanut Chops

• 2 eggs
• 230 gr peanut butter
• 180 ml milk
• 1 gr salt
• 1 gr paprika
• 6 slices bread (sliced)

Pecan Or Walnut Loaf

• 6 size potatoes (raw)
• 3 onions
• 1 accent
• 240 gr pecans
• 4 slices dry bread

Pesto Pizza

• 2 sweetener
• 2 garlic (cloves)
• 1 lemon
• 375 gr wheat flour (whole)
• 240 gr artichoke hearts (marinated)
• 240 ml warm water
• 130 gr zucchini
• 140 ml olive oil
• 130 gr flour (white)
• 70 gr pine nuts

Peta Lentil Carrot Burgers

• 3 lentils (cooked)
• 80 gr bread crumbs
• 60 ml water
• 50 gr tomato paste
• 32 gr carrots (grated)
• 30 gr onion
• 3 gr parsley (fresh)

Pimiento Spread For Sandwich Filling

• 3 sweet pickle relish
• 1/2 pimientos
• 475 gr firm tofu
• 120 gr tofu
• 30 ml apple cider vinegar
• 30 ml oil
• 14 gr sugar
• 4 gr salt
• 1 gr black pepper

Polenta With Tomatoes & Olives

• 8 polenta
• 1 onion
• 50 gr stoned olives
• 16 ml olive oil

Potato Burgers

• 4 potatoes (grated)
• 1 onion (raw grated)
• 65 gr wheat flour (whole)
• 60 ml water

Potato mushroom Burgers

• 3 garlic (cloves)
• 375 gr potatoes
• 95 gr carrots
• 65 gr cashews
• 65 gr sesame seeds
• 45 gr mushrooms
• 28 gr bread crumbs
• 16 ml canola oil
• 4 gr ginger root
• 4 slices scallions

Potato Ratatouille

• 3 green peppers
• 2 onions (yellow)
• 2 potatoes
• 325 ml water
• 3 gr parsley (fresh)
• 2 gr oregano (fresh)
• 1 gr basil (fresh)
• 4 slices zucchini
• some garlic

Potato Ratatouille

• 142 cals
• 30 gm carbo
• 21 mg sodium
• 6 gm fiber
• 4 gm protein
• 3 green peppers
• 2 onions (yellow)
• 2 potatoes
• 3/8 gm fat
• 325 ml water

Potato-corn Chowder

• 3 potatoes
• 2 bay leaves
• 1 onion
• 1 celery stalk
• 1 savoury
• 450 gr corn (frozen)
• 260 gr tomatoes
• 240 ml water
• 30 ml vegetable oil
• 3 gr coriander

Potatoes Au Gratin

• 4 tamari
• 1 1/4 cheesy gravy
• 1 carrot
• 30 ml oil
• 18 gr nutritional yeast
• 1 gr garlic powder
• 1 gr salt
• 1 gr paprika
• 10 slices potatoes
• 2 slices onions

Priscilla's Tofu Pot Pie:

• 10 pie (plate)
• 9 casserole dish
• 3 1/2 margerine
• 2 as a topping for when it was (cooked)
• 1 slits in top crust to allow steam to escape
• 1/2 dough
• 1/2 out on a floured surface
• 1/2 roll first
• 1/2 gravy the tofu (into)
• 700 gr firm tofu

Quick Carrot Nut Spread

• 1/2 currents
• 150 gr peanut butter
• 130 gr carrots
• 75 gr banana
• 5 ml lime juice