In this video recipe, Dani bakes her eggplant instead of frying it, which eliminates a lot of calories from frying. She uses 3 dairy cheeses, a ricota mixture with an egg, parmesan, and mozzarella. All three of those dairy cheeses and egg binder can be replaced with non dairy alternatives and an egg substitution. This is a great basic candidate for an easy recipe makeover, replacing all the animal products with vegan alternatives. This is an easy and delicious recipe to make, and it can be made ahead for use later in the week. With the vegan substitutions, it is also a low fat and healthy recipe. Continue reading
Category Archives: Lunch
Mushroom, Leek and Tarragon Pasta by Gordon Ramsay
In addition to showing the ingredients in this video recipe, Gordon demonstrates techniques for chopping mushrooms, washing and chopping leaks, and how to keep pasta from sticking to the bottom of the pot of boiling water. Vegetable stock and non-dairy cream can be used to replace the chicken stock and dairy cream he uses. This is a great tasting, quick and easy recipe to make. You may want to add as one of your favorite recipes. Continue reading
Lasagna with Tofu Spinach Ricotta and Cheese Sauce by Margaret Meyer
Margaret doesn’t have a recipe for this lasagna. She “just makes it.” Watch the video, and you can follow along, and “just make it” too. Although, she uses her own canned pasta sauce, you can substitute store bought pasta sauce, or fresh or canned tomatoes. In this video, Margaret also shows how to make a vegan “cheese” sauce and a substitute for ricotta cheese using tofu. Margaret says this is a family favorite and usually a “no fail” recipe. It’s easy to make. It can be made ahead for use later in the week. Try it. You’ll like it too. Continue reading
How to Make a Portobello Mushroom Burger by Sara O’Donnell
Portobello mushroom burgers are a great meaty and filling vegetarian alternative to traditional burgers made with animal protein. They can be customized just as you would a regular cheeseburger. In this video, Sara shows a simple marinade for the portobello mushroom which she grills along with bell peppers and onions. She tops the mushroom with provolone cheese, and assembles the burger on toasted buns with flavored mayonnaise, tomatoes and lettuce. The dairy cheese and mayonnaise can be replaced with non-dairy alternatives. Enjoy. Continue reading
Tofu Cottage Cheese Stuffed Shells by Abby
In this video, Abby prepares a tofu cottage cheese type filling in large pasta shells based on a recipe in the Naturally Gourmet cookbook. The recipe uses store bought ingredients, so there is no need to make any special sauces, etc. Like Abby says, this recipe is “quick, easy, and delicious”. Enjoy. Continue reading
Teriyaki Seitan and Broccoli by Annie with Delectable Planet
Do you like a beef with broccoli stir fry? Then, try this healthier version. It’s made with seitan, typically called wheat meat, which has the texture of and can be flavored to be similar in taste to beef. Annie uses store bought seitan, which is available in most larger supermarkets. Her stir fry includes seitan, broccoli, and snap peas served over brown rice. It looks great. It’s easy to make. Try it. Continue reading
Latin Seitan Stew by Jill Echart
This stew is loaded with a lot of different healthy fresh vegetables, quinoa and seitan. This stew is a nutritional powerhouse, loaded with protein, anti-oxidants and vitamins. As Jill lists the ingredients, she briefly describes its nutritional benefits. This recipe makes a large amount, which can be made ahead and quickly heated and eaten later in the week. And, it’s delicious. Continue reading
Philly Cheese Steak by Candice Hutchings
A lot of people like cheese steak sandwiches. In this video, Candice and her friend, Michael Nus, demonstrate how to make a vegan version of a Philly cheese steak sandwich. While she and Michael have fun cooking together, she shows how easy it is to make a seitan replacement for real steak in these sandwiches. She then tops her sandwich with sauteed mushrooms and onions. She melts Daiya cheese for the cheese spread. Once your seitan is made, this is a very easy sandwich to make, it is delicious, and a lot healthier than a sandwich made with animal protein. You should try it. It may become one of your favorite sandwiches. Continue reading
Dairy Free Macaroni and Cheese by Candice Hutchings
Candice demonstrates an easy recipe for making a dairy free mac-and-cheese. She uses a (Daiya brand) vegan cheese that can be bought in most supermarkets. She creates a mixture of the vegan cheese with soy milk and spices. After she heats up the ingredients, she adds it to the pasta. Then, she places the mixture in a pan or casserole dish, tops it with breadcrumbs and bakes it. This recipe is fast and easy to make, delicious, and a lot healthier than traditional dairy based mac-and-cheese. Continue reading
Orange Glazed Tofu by Toni Fiore
If you are not particularly worried about added oil or sugar in a recipe, this one looks wonderful. Toni prepares a marinade for the grilled tofu with orange and lemon juice and olive oil. The tofu will absorb great flavors and oil from the marinade. She also prepares an orange glaze with a lot of sugar in it to be drizzled on the plated grilled tofu, which is served on a salad with grilled baby tomatoes. This recipe also works well with tempeh. Continue reading