Avocado Sandwich Ingredients: 2 slices of toasted bread 1/2 avocado, sliced 2-3 leaves of lettuce, washed 3-4 slices of tomato Mustard, either Dijon or spicy brown 1 slice of provolone or pepper jack cheese Directions: Spread some mustard on slice of toast. Layer on cheese, avocado, lettuce, and tomatoes. Slice diagonally.

Basic Pesto Ingredients: 2/3 cup walnuts 2 medium-sized cloves garlic ¼ cup plus 2/3 cup Bertolli Extra Virgin Olive Oil, divided 2 cups fresh packed spinach leaves, firmly packed 2 cups fresh basil leaves, firmly packed ¼ cup grated Parmesan cheese  1 tsp. Salt or to taste 1 tsp. Cracked black pepper, or to taste Directions: Place walnuts, garlic, and ¼ cup olive oil in food processor or electric blender container, process until minced, about 1 minute. Add spinach, basil, cheese, salt and pepper; process until minced, about 2 minutes. Continue processing while slowly adding remaining 2/3 cup olive oil through food tube. Makes 1-1/2 cups pesto, enough for 1 pound pasta, cooked and well-drained.

Vegetarian Chili Ingredients: 1 tbsp. Cumin  2 tbsp. Chili powder 2 packages of Morning Star or Boca vegetarian ground burger 0.5 teaspoon salt 1 can of crushed tomatoes (32 oz.) 1 can of black beans (12 oz.) 1 can of kidney beans (12 oz.) 1 large chopped onion 1 clove chopped garlic Directions: Sauté garlic and onion in pan with a little bit of oil. Add ground burger and salt and spices. Stir until onion is translucent. Transfer contents to a large pot. Add rest of ingredients and let simmer on low heat until liquid is reduced. Taste occasionally and add more seasonings if desired. If too thick add a little water. If tomatoes are too tart, add a little sugar.

Cheesecake Ingredients: 0.5 cup sugar 2 packages of cream cheese (8 oz.) softened 1 keebler graham cracker crust 0.5 teaspoon vanilla 1 box of Mori-Nu firm silken tofu (10.5 oz.297 g) Directions: Blend cream cheese tofu, and vanilla until smooth. Add sugar mix more. Pour into crust. Bake at 350 for forty minutes or until edges golden brown. Let cool for hour and then refrigerate overnight. Optional:  Pour cherry preserves on top.

Pesto Sandwich Ingredients: Toasted bread, 2 slices Slice of provolone or favorite cheese Grilled mushroom, a whole portabella or 10-15 slices of your favorite kind Few slices of lettuce, washed 4-5 slices of tomato Pesto spread (see basic pesto recipe) Directions: Spread pesto onto each slice of toasted bread. Layer on the cheese, grilled mushrooms, lettuce, and tomatoes. Slice diagonally.

Spaghetti Ingredients: 16 oz. of boiled and drained spaghetti 1 jar of Ragu or Prego spaghetti sauce, with chunky mushrooms 1-2 yellow squash, cut into cubes 1-2 zucchini, cut into cubes 1 pint of thickly sliced mushrooms 1 clove of garlic, diced finely 1/2 onion, diced 1/2 teaspoon of salt 4 tablespoons of sugar 1/8 teaspoon of ground black pepper 1 tablespoon of olive or canola oil 1 baguette, sliced or 1 French bread, sliced Parmesan cheese Garlic powder Butter, or margarine spread Directions: Heat up frying pan on high heat. Add oil; sauté garlic until light golden brown. Add onions. Sauté until soft. Add mushrooms, squash, and zucchini, sauté until slightly soft. Add salt, sugar, and black pepper. Mix gently. Pour into large pot. Add spaghetti sauce, heat on medium high until bubbly. Taste, if too sour, add another tablespoon of sugar. Remove from heat. For garlic bread, take each slice of French bread and lightly spread on some butter. Sprinkle with garlic powder and Parmesan cheese. Place in oven on middle rack on broil until cheese is bubbly and slightly golden. Remove immediately. Serve with spaghetti sauce poured over spaghetti noodles. Sliced baguette instead of garlic bread can be eaten with spaghetti sauce as a healthy alternative for a low-fat dish. Provided here are some simple and fast vegetarian recipes. The recipes are completely egg-free and contain no meat products. Please e-mail us any additional recipes you would like to share.