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Tuesday, April 21, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Violet Daniels
  • For nondairy “cheese:â€�
  • 1 cup raw cashews
  • 1â�„4 cup diced onion
  • 1 tsp. sea salt
  • 1â�„4 cup nutritional yeast flakes
  • 1 red bell pepper
  • 1 clove garlic
  • juice of 1â�„2 lemon
  • 3â�„4 cups water
  • Everything else:
  • 1 medium eggplant
  • 1â�„4 cup olive oil (to coat eggplant)
  • 4 cups tomato sauce
  • 1 onion, sliced
Blend “cheese� ingredients in blender on high speed until smooth. Slice eggplant and coat each slice with oil. Pour 1 cup tomato sauce in bottom of 9 x 12 inch baking dish. Add layer of eggplant and few slices of onion and cheese. Repeat twice. Cover and bake at 350 degrees for 45 minutes. Remove cover and bake 15 minutes more.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
Joe Cobbe CPA - Click for Website
PHCC - Click for Website
The Eye Site - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
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