Here is an Alfredo recipe that does not include any animal products. Jon demonstrates his version by creating a mixture of sauteed mushrooms, onions, garlic, capers, scallions, and tofu. He creates his Alfredo sauce starting with a roux made with olive oil, and flour to which he adds Almond milk and some of his sauteed vegetables and scallions. He tosses his Alfredo sauce with vegan fettuccine pasta, tops it with some of his sauteed mushroom, onion, capers and tofu mixture, and fresh scallions. Try this recipe with a good salad, and some wine. Enjoy. Continue reading
Monthly Archives: November 2014
Exotic Mango and Jicama Salad with a Peanut Lime Dressing by Ingrid Hoffmann
This delicious salad includes mangoes, radishes, mixed greens, jicama, and cilantro. Ingrid tops it with a peanut lime dressing, which includes peanut butter, light brown sugar, canola oil, lime, and a splash of water. This is a fast and easy salad to make. It’s got lots of flavor and crunch. Enjoy.
Smoky Split Pea and Sweet Potato Soup by Whitney Lauritsen
Whitney’s soup is filled with healthy ingredients and is very easy and economical to make. This recipe can be made in a large pot or even a slow cooker for those who want to set it and forget it. It’s healthy ingredients include vegetable broth, onions, carrots, celery, red bell pepper, garlic, dried oregano, smoked paprika, yellow split peas, sweat potatoes, bay leaf, green onions, frozen peas. Whitney uses vegetable broth instead of oil to saute the vegetables. As she suggests, you could add or substitute vegetables as you wish. And, this is another recipe that can be made ahead for use later. Enjoy. Continue reading
Roasted Vegetables with Pasta by Bob McD (Member Cook on AllRecipes.com)
This is a very simple recipe tossing roasted vegetables with pasta. It’s easy to make and healthy. It’s ingredients include tomato, red bell peppers, roasted garlic, mushrooms, asparagus, fresh rosemary, fresh oregano, olive oil, parmesan cheese, fettuccine pasta, and tapenade. Serve this dish with hard crusty bread and a salad. If you wish, you can substitute a vegan alternative for the parmesan cheese. And, you could add or substitute different healthy vegetables. Enjoy. Continue reading
Quinoa Stuffed Peppers with Eggplant & Mint by Rachel Ray
Rachael shows how easy it is to cook quinoa. She uses vegetable stock instead of water to cook the quinoa. She then adds it to sauteed vegetables, and stuffs roasted red peppers with the mixture. This recipe is very easy to make, and can be made ahead for use later in the week. Like Rachael says, it is “delicious and super nutritious.” Enjoy. Continue reading
Lentil Soup w/ Sun-dried Tomatoes & Spinach by Monique Koch
Monique shows her technique for making sure the lentils don’t have any debris in them. She soaks them, and adds them to a pot with sauteed onions, garlic and vegetable broth. After the soup has simmered for about 20 minutes, she adds sun-dried tomatoes and spinach. She usually serves her soup with rice. This soup recipe is simple, healthy and delicious. Enjoy. Continue reading