Chili

Pressure-cook ~3 cups of kidney beans for 25 minutes (so they'll still be crunchy, not all cooked).

Throw into large crockpot:

2 cups bulgur
1 bottle of dark beer
1 lb ground turkey
2 chopped onions
can of green chilis
3-4 carrots
1 T. oregano
2 T. ground coriander
1 T. cumin
some garlic powder
half of a cinnamon stick
lots of chili powder

When the beans are done, drain and add them too.

Cook on high for about two hours, then add 2 tomatoes, crushed, plus a 12 oz can of tomato sauce, and more chili powder.  Cook for another 3-4 hours on low.

At end of cooking, add a dash of red wine vinegar.

Baked Non-Cheese Eggplant Parmesan

From the Uncheese Cookbook

1/2 c. water
3 T. nutritional yeast flakes
2 T. lemon juice
2 T. tahini
2 T. quick oats
1 T. arrowroot or cornstarch
1 t. onion granules
1/4 t. salt

Blend these until smooth and set aside.  Then slice an eggplant, unpeeled, into 1/2 inch rounds and place on a dry baking sheet.  Broil under preheated broiler about 5 inches from the heat source for 5 minutes.  Turn them over and broil until fork tender, maybe 2 minutes longer.  Remove eggplant and transfer to lightly greased baking dish.

Top it with 2 fresh ripe tomatoes, thinly sliced, and the "cheese" topping.  Sprinkle with fake Parmesan cheese, 1/2 cup (recipe here  Bake at 400 degrees until golden brown and bubbly, about 20-25 minutes.

Eggplant Parmagiano Stew (non-cheese)

From the Uncheese Cookbook

8 c. water
16 oz. tomato paste
1 T. garlic granules
1 large onion, chopped
1 medium eggplant, unpeeled and chopped
2 c. kale, finely chopped (optional)

Combine in large soup pot.  Bring to a boil.  Simmer over medium until eggplant is tender but still firm (~15 minutes).

Place 2 c. of this plus 1 can of Great Northern beans, rinsed and drained, 1/2 c. nutritional yeast flakes, 2 t. oregano, 3/4 t. salt, and pepper into blender and process until smooth.  Add back into soup pot, then add another can of beans and 2 fresh tomatoes, chopped.  Simmer until tomatoes are slightly softened and soup is heated through.

Can add 1 c. of cooked rice or pasta at end (or uncooked at beginning? for a thicker soup.

Herb & Tomato Non-Cheese Spread

From the Uncheese Cookbook

1 c. water
1/3 c. quick oats
1/3 c. lemon juice
1/4 c. nutritional yeast flakes
3 T. unsalted tomato paste
2 T. tahini
1 t. salt
1 t. onion granules
1/2 t. garlic powder
1/4 t. thyme
1/4 t. paprika
1/8 t. ground dill
pinch of cayenne (optional)

Process until oats are finely ground and mixture is smooth.  Then cook in saucepan until very thick, stirring constantly.  Chill.

Vegetarian Spaghetti Sauce

From the Dairy Free cookbook

2 T. olive oil
2 c. sliced zucchini
1/2 c. sliced fresh mushrooms
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 t. garlic powder
1 14.5 oz. can peeled tomatoes
1 6 oz. can tomato paste
1/2 c. water
1 T. parsley flakes
1 t. oregano
1 t. salt
1/2 t. pepper

Saute the zucchini, mushrooms, green pepper, onion, and garlic powder in the oil.  Add rest of ingredients, break up tomatoes.  Bring to a boil and cook for 20 minutes, uncovered.  Stir occasionally.