Fiery Vegetarian Lasagna     

Ingredients :

1    pkt    lasagna noodles, (10 oz.)
2    tbl    olive oil
1/2    med    -size yellow onion, finely chopped
1    x    clove garlic, finely minced
1    tbl    finely chopped fresh parsley
1/2    tbl    finely chopped fresh cilantro
1/2    tsp    salt
1/2    tsp    freshly ground black pepper
1    tsp    crushed fresh basil leaves, OR
1/4    tsp    dried basil
1/2    tsp    crushed fresh oregano leaves, OR
1/4    tsp    dried oregano
1    x    jalapeno, chopped
3 1/2    cup    ripe red tomatoes, peeled and chopped,
         with the juice, see Note
1/4    cup    Green Tomato Salsa, see recipe
2    x    eggs
15    oz    low-fat ricotta cheese
1    cup    cooked, diced greens such
         as turnip, mustard, or beet greens,
         drained
1    cup    scrubbed, diced zucchini
1/4    cup    sliced black olives
1/4    cup    grated low-fat Swiss or mozzarella cheese
1/4    cup    grated low-fat cheddar cheese
2    tbl    fresh grated Romano cheese

    Method :

     Cook the lasagna noodles according to package directions.
     Preheat oven to 350 degrees.
     While the pasta is cooking, heat the oil in a frying pan and saute the onion and garlic until they start to soften. Stir in the parsley, cilantro, salt, pepper, basil, and oregano. Add the jalapeno, tomatoes, and salsa in the blender, blend, then stir into the onion and garlic mixture.
   
     Beat the eggs in a small bowl, then, with a fork, beat the ricotta cheese into the eggs a little at a time.
     Drain the cooked lasagna noodles and lay them in the bottom of a lightly greased 9 X 13inch baking pan. Make sure the noodles overlap. Spread half of the ricotta-egg mixture on the noodles, then layer half the greens, zucchini, olives, and Swiss and cheddar cheeses. Top with half of the tomato mixture. Repeat the process. Top with the Romano cheese and bake at 350 degrees for 45 minutes or until heated through and bubbly.
     SERVING SUGGESTIONS: A slice of lasagna coupled with a spinach salad, a little bruschetta, and a glass of dry red wine.

Potato & Carrot Pancakes   

You will need:
     4                          medium-sized potatoes
     2-3                       medium-sized carrots
     1                          medium-sized onion
     1 tsp                    curry powder
     1 heaped tsp       self-raising flour
     2                          eggs
     1/2 to 1 tsp           salt
Method:
     1  Coarsely grate the potato and carrot. Finely dice the onion.
     2  Add all ingredients to a large bowl and mix well.
     3  Fry the mixture in spoon-sized quantities in a fry pan with sufficient oil to cover the bottom of the pan. Flatten into pancakes and cook on both sides until golden brown and the potato and carrot is cooked through.
     4  Serve as a side dish or as a meal on its own.

Express Vegetable Pie   
You will need:
     1               large onion, peeled and finely chopped
     3 tbsp       margarine
     2               celery sticks, diced
     3/4 cup     cashew nuts
     4 cups       mixed frozen vegetables
     2 tsp         tomato paste
     2/3 cup     stock
     1 tsp         yeast extract
     3-4            large potatoes
                     a little soymilk
Method:
     1  Sauté the onion in 2 tbsp of margarine together with the celery and a little water until just tender.
     2  Add the remaining ingredients apart from the potatoes, soy milk and remaining  margarine.
     3  Simmer for 3-5 minutes, adding a little more water if the mixture seems too dry.
         Keep hot.
     4  Cook the potatoes until soft, mash with margarine and a little soy milk, adding salt and pepper to taste.
     5  Turn the vegetable mixture into a casserole dish and cover completely with the  mashed potato.
     6  Fork over the top roughly and broil for 3-5 minutes until golden brown

Grilled Eggplant with Chickpea Puree and Harissa 
You will need:
     1 x 400g tin          chick peas, drained
     1 sprig                  fresh thyme
     1 tbsp                   chopped thyme leaves
     1                           large potato peeled and diced
     3                           large cloves garlic
     1                           large eggplant
     2 tbsp                   natural yogurt
    150 ml                   oil
    50g                        butter
                                 Harissa or other spicy chilli sauce
                                 Lemon juice
                                 Salt
Method:
     1. Put chickpeas in pan, cover with water (or vegetable stock) add sprig of thyme and bring to the boil.
     2. Add diced potato and 2 cloves garlic. Salt and simmer for 15 minutes.
     3. Meanwhile slice eggplant into 12 rounds about 1 cm thick. Chop remaining garlic clove and add to oil with chopped thyme leaves.
     4. Brush eggplant with garlic and thyme oil and cook under preheated grill until tender  and golden brown, brushing with more oil as needed.
     5. Remove thyme spring from chickpeas, drain and mash. Stir in butter and yogurt.
          Season with salt.
     6. Arrange half the eggplant slices on warm serving plate. Top with a generous  spoonful of chickpea puree. Spread a thin layer of harissa on remaining slices and place on top of the others to form sandwiches. Squeeze lemon juice over and serve.