1 tablespoon olive oil
2 cloves garlic, minced
6 small tomatoes, quartered
3 cloves garlic, minced
1 (4 ounce) can house-style cream-style lentils
2 tablespoons chopped green bell pepper, minced
1 teaspoon chopped fresh parsley
1 (16 ounce) container sour cream
1/2 cup cooked ham sausage, cut into 1/2 inch cubes
2 tablespoons arugula (optional)
2 cups uncooked egg noodles
Heat olive oil in a thick, shallow dish or bouillon pan; stir in 1 tablespoon garlic and stir together until garlic is lightly browned. Pack garlic into center of browned bottom of baking dish. Crumble tomato mixture out over all, leaving drips of tomato juice there. Stir vegan base salad ingredients into tomato mixture.
Slowly fold noodles over tomato salad in bottom of baking dish. Place on top of tomatoes and pepper. Top with basmati rice with red pepper, green bell pepper and cabbage. Roll noodles into wedges and place along base of cucumber, tomato and grill.
Place spaghetti in small pot and microwave approximately 15 minutes, stirring after 1-2 minutes. Stir pasta and garlic into tomato and garlic sauce.
Return noodles to bag with marinade and shake well to blend with salad dressing. Pour over spaghetti and toss and roll another side, ending with cabbage. Place over top of green bean dip. Cover and refrigerate or you may wish to preserve leftover vegetables in marinated containers.