INGREDIENTS

* 1 teaspoon olive oil
* 1/2 medium onion, thinly sliced
* 1 small green bell pepper, thinly sliced
* 4 ounces mycoprotein pieces, e.g., Quorn™
* 1 clove garlic, chopped
* 1 teaspoon paprika
* 1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
* 1/2 cup red wine
* 1 teaspoon dried oregano
* 1 teaspoon tomato puree
* 1 teaspoon sugar
* salt and pepper to taste
DIRECTIONS

• Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
• Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.

INGREDIENTS

* 1 (12 inch) pre-baked pizza crust
* 1/2 cup pesto
* 1 ripe tomato, chopped
* 1/2 cup green bell pepper, chopped
* 1 (2 ounce) can chopped black olives, drained
* 1/2 small red onion, chopped
* 1 (4 ounce) can artichoke hearts, drained and sliced
* 1 cup crumbled feta cheese
DIRECTIONS

• Preheat oven to 450 degrees F (230 degrees C).
• Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
• Bake for 8 to 10 minutes, or until cheese is melted and browned.

INGREDIENTS

* 3 avocados - peeled, pitted, and mashed
* 1/4 cup onions, diced
* 1/4 teaspoon garlic salt
* 12 (6 inch) corn tortillas
* 1 bunch fresh cilantro leaves, finely chopped
* jalapeno pepper sauce, to taste

DIRECTIONS

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix avocados, onions, and garlic salt.
• Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
• Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

INGREDIENTS
* 2 tablespoons olive oil
* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped fresh oregano
* 2 tablespoons chopped fresh basil
* 1 tablespoon balsamic vinegar
* 1 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 6 cloves garlic, minced
* 1 red onion, cut into wedges
* 18 spears fresh asparagus, trimmed
* 12 crimini mushrooms, stems removed
* 1 (1 pound) eggplant, sliced into 1/4 inch rounds
* 1 red bell pepper, cut into wedges
* 1 yellow bell pepper, cut into wedges

DIRECTIONS

• In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.