Cheesy Spinach Polenta

Never knew what to do with that yellow tube of polenta in your pantry? Now you do!

1 bag Baby Spinach
1 bag Shredded Mozzarella
1 jar Organic Marinara Sauce
2 tubes of Polenta, sliced

Preheat oven to 350 degrees. Layer polenta, spinach, cheese, and sauce in greased 9x13 casserole dish. Bake for 30 minutes or until spinach juice is absorbed.

Vegetarian Chili Cornbread

A southern favorite reminiscent of Frito pie.

2 boxes Cornbread Mix
3 cans Vegetarian Chili
1 bag Three Cheese Blend

Mix cornbread according to the box directions, adding shredded cheese. Spread chili on the bottom of a greased 9x13 casserole dish. Carefully pour cornbread batter evenly over chili. Bake according to cornbread directions, adding about 15 minutes to the total baking time. Serves 8-10.

Colcannon

For the Irish vegetarian, if there is such a thing.

1 box Garlic Mashed Potatoes
1 bag Shredded Cabbage
1 chopped onion
2 Tbsp. olive oil
Fresh parsley to garnish

Prepare mashed potatoes according to directions. Saute cabbage with onion until tender, mix with potatoes. Garnish with pepper and parsley. Serves 2-4.

Mangolicious Fruit Crisp

Positively screams for ice cream.

2 bags frozen Mangolicious Fruit Blend
1 box of granola of your choice
1/4 cup melted Earth Balance margarine
1 cup flour

Preheat oven to 350 degrees. Place frozen fruit blend in greased 9x13 pan. Mix granola, flour, and margarine well and crumble over fruit. Bake for 30 to 45 minutes or until browned on top.

Cucumber Wontons with Black Pepper Yogurt Sauce

A spicy vegetarian Greek-Asian fusion appetizer.

1 bag frozen Cucumber Wontons
1 Tbsp. Toasted Sesame Oil
1 Tbsp. Black Pepper Sauce
1 Tbsp. Soy Sauce
2 cups Greek Yogurt
1 sliced Hothouse Cucumber

Stirfry wontons in sesame oil, place on cucumber slices. Mix pepper sauce, soy sauce, and yogurt and dollop on wontons. Serves 4. Sauce is also good as salad dressing, in gyros, or as a vegetable dip.