Combine the vegetables and mix. Add the remaining ingredients and mix.
Pour into a casserole dish and bake 1 hour at 350 degrees. Cool for 30 minutes.
Mix the two cheeses together and spread on the bottom of the pastry shell.
In a bowl mix together the remaining ingredients.
Pour over cheese. Bake for 40 minutes at 350 degrees.
In small bowl, combine rice, egg and cheddar cheese. Press into well greased 12-inch pizza pan. Bake at 200 degrees for 5 to 10 minutes, or until crust is lightly golden.
In another small bowl, combine tomato sauce, Italian seasoning, garlic powder and black pepper; spread over crust. Sprinkle with Parmesan cheese.
Layer 1/2 the mozzarella cheese, mushrooms, zucchini, olives and red pepper. Top with remaining mozzarella cheese and parsley. Bake 8 to 10 minutes longer or until vegetables are tender crisp and cheese is melted.
Cut peppers in half lengthwise; discard seeds and membranes. Cook in boiling salted water for 5 minutes; drain. Arrange cut side up in 12x8x2-inch baking dish; sprinkle with salt.
Cook tofu, vegetables and garlic in butter in large skillet until vegetables are tender crisp. Toss with rice, 1 cup cheese, 1 teaspoon salt and pepper.
Fill each pepper half with 2/3 cup mixture. Bake, covered, at 350 degrees F. 25 minutes. Sprinkle remaining 1/2 cup cheese over cups. Bake 5 minutes, or until cheese is melted.
Preheat oven to 400 degrees. Grease a shallow 3 quart baking dish. In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside.
Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture.
In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese.
Bake uncovered in preheated oven for 30 minutes, until golden brown.
