It’s That Time of Year Again! Yes, the holiday season is officially upon us! So many holiday traditions are based around amazing food, and being meat-free doesn’t mean that you need to miss out. In fact, there are so many meatless alternatives to the traditional “holiday roast” and meat-based sides these days that you might […]
I love this Vegetarian Lasagna recipe, not only for it’s healthy yumminess, but also for it’s versatility. It can easily be made vegan (you will see VEGAN options in parentheses). You can also substitute vegetables: yellow squash for zucchini, spinach for kale…you get the idea. Get creative!
If you are making homemade sauce, it’s a good idea to make it ahead of time and store it in the refrigerator until ready to use. The Fresh Tomato Sauce recipe I use takes a couple of hours start to finish, and it’s just easier to do it ahead of time.
(Adapted from Vegetarian Lasagna on food.com)
One of the tastes I miss since becoming a vegetarian is tart lemony chicken. I don’t actually miss eating chicken, of course. It’s more the “taste memory”, I guess.
In our house, we really don’t eat much “faux meat”. We have the occasional Tofurky roast or veggie burger. I think that many of these products are just “trying too hard” to replicate meat, which they just can’t. I’ve yet to find a faux bacon that isn’t just awful. Plus, these foods can be pretty highly processed. So we just don’t eat them.
The exception is Quorn’s chick’n products. Ok, yes, they’re processed food so we don’t eat them all the time. But for a recipe like this Lemon Chick’n with Mushrooms & Broccoli, they are amazing. This dish is relatively simple to prepare, and goes well with rice or noodles. When I make it, we never have leftovers.
Because I like super-extra-lemony things, I usually end up making some extra sauce to serve on the side.
In my opinion, adding spinach is one of the best things you can do to breathe new life into plain old cheese enchiladas. Don’t get me wrong…cheese enchiladas are good in their own right, but adding fresh spinach really kicks up the flavor and gives a healthy dose of Vitamins A and K as well as managnese and folate, among other key nutrients.
You can make this spinach enchiladas recipe with mild or spicy sauce (prepared or homemade), add chopped onions if you like, and top with sour cream, more onions, salsa, jalapenos, or cilantro.
My Nana made the most awesome pot pie. When I was growing up, my mom made my Nana’s pot pie regularly. It was always delicious, and was my absolute favorite comfort food. Granted, it was chicken pot pie, and I was not a vegetarian way back then.
When we became vegetarians, that dish was one of the things I missed most. Not the chicken part of it, but the taste of sauce and crust and memories. I knew I could easily adapt my Nana’s original recipe to remove the animal products and leave all of the goodness. Ta da!
This recipe is for the vegetables and sauce only. I’m leaving the choice of crust entirely up to you…I prefer no bottom crust and a biscuit top, while Vickie prefers a top-and-bottom pie crust.
If a traditional pie crust is your cup of tea as well, you can try the one included in this Vegan Chocolate Icebox Pie recipe. Simply double the recipe for a double crust. Bake the bottom crust as directed in the chocolate pie recipe. Allow to cool, then add the filling and top crust. Bake as directed below.
It was dark outside, but little Vickie waited. She should be asleep, but there she was, wide awake and waiting. A little after eleven she heard the slam of the car door…dad was home from work. And that meant one thing…nachos! A bag of chips, a pile of cheese, and a few minutes in the […]
Homemade, Healthy, and Heck-Yeah Good! It was about 3 PM when the craving hit: PIZZA! How easy would it have been to hoof it down to a local pizza joint or chain restaurant and pick up a pie for dinner, right? Of course, that means we’d also be eating all of the sodium, preservatives, additives, […]
I use kale in this recipe, but you can easily substitute your favorite green leafy vegetable (spinach, collard greens, mustard greens, etc), or feel free to mix it up!
Adapted from Awesome Greens and Beans on allrecipes.com
I love this Vegetarian Lasagna recipe, not only for it’s healthy yumminess, but also for it’s versatility. It can easily be made vegan (you will see VEGAN options in parentheses). You can also substitute vegetables: yellow squash for zucchini, spinach for kale…you get the idea. Get creative! If you are making homemade sauce, it’s a […]
Contrary to popular omnivore belief, tofu is an extremely versatile and adaptable food. It’s porous nature allows it to soak up flavors like a tasty sponge. It can be marinated in everything from soy sauce to barbecue sauce and then baked to whatever consistency you desire. (Adapted from “Baked Tofu” from The Kitchn) [amd-zlrecipe-recipe:2]