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
Tag Archives: parmesan cheese
Lighter Eggplant Parmesan by Sarah Carey
Sarah bakes her eggplant instead of frying it. She uses a flour, milk, and tomato sauce mixture as a creamy filling replacing the ricotta cheese typically used in other recipes. After she layers her pre-baked eggplant, she tops it with mozzarella and parmesan cheese. This is an easy recipe for a healthier makeover by replacing the milk, mozzarella and parmesan cheese with vegan alternatives. This is another easy to make and healthy recipe that can be made ahead for use later in the week. Continue reading
Baked Eggplant Parmesan by Dani Spies
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
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.
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
Baked Penne with Sausage and Kale by Casserole Queens
This video contains a great candidate recipe for a makeover. The Casserole Queens prepared this recipe with turkey sausage, dairy milk and cheese. The sausage can be replaced by vegan sausage, and the dairy milk and cheese can be replaced with non-dairy plant based alternatives. There is a lot of cheese in this recipe. I’ll bet if it were made with less non-dairy cheese, it would still taste wonderful.
Lasagna Stuffed Portobello Mushrooms (Main Dish) by Rocky Barragan
Portobello mushrooms are a favorite ingredient in many healthy vegan recipes. They have a meaty flavor, good texture, and can be included in many types of preparations and with different toppings. This delicious recipe includes ingredients typically found in lasagna recipes, including several different cheeses. These cheeses can easily be replaced by vegan alternatives. Try it. I know you’ll like it. Continue reading