Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place the tomatoes, with juice, in a buttered oven-proof baking dish. add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. while stirring, slowly add the flour and sugar, blending until mixture is very smooth. add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. add the contents of the baked tomato pan from the oven and bring to a boil. cover and simmer the soup for about 30 minutes. meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. slowly stir the cream cheese into the soup. garnish with chopped parsley.

Target recipe: crust: cut in all ingredients but water till crumbly. add water and mix just until the dough holds together. press into an ungreased 9 to 10-inch pie tin. prick well, and bake 10 minutes in pre-heated 350°f oven. filling: reserve 1/2 cup cheese. sprinkle 1 cup cheese over crust. sprinkle potato flakes over cheese. spoon chopped tomatoes over potato flakes. top with remaining 1/2 cup cheese. beat eggs, sour cream, chives and salt until well blended. pour egg mixture over cheese. sprinkle with corn flake crumbs (optional). bake in preheated 350f oven for 25-30 minutes or until lightly browned and knife inserted in center comes out clean. let stand 5 minutes before serving.