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
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
Smoked Paprika “Cheese” by Anja
Many non dairy cheese substitutes are made with nuts or soy products. In this video recipe, Anja demonstrates how to make a non-dairy cheese substitute with oats, sweet potatoes, red bell peppers, nutritional yeast, smoked paprika and other spices, and lemon juice. She blends the mixture. She then makes an agar agar and water mixture, which she adds to and blends with the previous blended mixture. She places this combination into molds, which she places in the refrigerator After this “cheese” mixture has set up, she then enjoys her non-dairy “cheese”. You can tell Anja enjoys creating and preparing vegan recipes. You should try this too. You can experiment with adding different herbs and spices. I’ll bet you will be pleased with it. 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
Mediterranean Chickpea Salad by Leyla
Leyla demonstrates an easy to make salad, filled with nutritious ingredients. She also makes a simple, delicious and healthy salad dressing. Leyla uses dry beans which she prepared herself. Canned beans could be used. Just remember to rinse the canned beans first. This salad tastes better after it sits for a couple of hours in the refrigerator, allowing its ingredients to marinade and its flavors to marry with each other. Continue reading
3 Delicious Creamy Soups – Tomato, Carrot and Ginger, and Leak and Potato by Sara Lynn
In this video, Sara Lynn demonstrates how to prepare three different soup recipes that are hearty, healthful, and delicious. For those who prefer a completely vegan soup, the cheese, cream and sour cream Sara Lynn uses can easily be replaced by non-dairy alternatives. Please notice how easy and similar the preparation is for each of these soups. These soups can be made ahead and frozen for a quick meal later. Enjoy.
Sweet Potato Black Bean Stew by Karl Tyler
Karl Tyler prepared this stew following a recipe published in ReadyMade Magazine. It’s loaded with a lot of fresh healthy vegetables. Karl topped his stew with dairy cheese, which could be replaced with a non-dairy cheese alternative. This is a simple healthy one pot recipe that can be made ahead for use later in the week. Like most stews, it probably tastes better after the flavors mingle for a couple of days. It looks delicious. Enjoy. 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
Penne Pasta with Eggplant and Mozzarella by Renee Pepino
Renee Pepino demonstrates how to prepare Penne Pasta with Eggplant and Mozzarella from her book, More Than Pasta. This is an easy recipe. Simply sautee chopped eggplant with garlic. Add tomato sauce, basil and oregano to make a sauce. Top penne pasta with this eggplant-tomato sauce. Then add pieces of mozzarella cheese and shredded parmesan cheese to the dish. This dish can be transformed into a vegan meal by substituting vegan cheese for the dairy cheese. It looks good. 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