Egg Foo Young

Zesty Breakfast, photographed by Julianne Gentile.

This is my easy, at home version of vegetable egg foo young. It's super easy, and you can use whatever you happen to have in your kitchen.

Egg Foo Young
Heat oil in a large skillet or wok.
I like to use a mixture of vegetable oil and sesame oil.
Pour eggs into a bowl and lightly scramble with a fork.
I use 1-2 eggs per person.
Add your favorite sliced vegetables until you have a nice thick mixture of egg and veggie.
I used sliced mushrooms, onions, extra firm tofu, and water chestnuts.
Season the egg mixture with soy sauce to taste.
A little goes a long way.
Spoon egg mixture into the hot pan and cook like a regular omelet.
Serve with warm, brown gravy.

Brown Gravy
1 tablespoon Cornstarch or Flour
1 cup Mushroom broth (or you can use Lipton Onion Mushroom Soup Mix)
1 tablespoon Soy Sauce
1/2 teaspoon Hoisin Sauce
Add water as needed to make a nice gravy consistency.

Stir broth into cornstarch to thicken, stir to make sure there are no lumps.
Add soy and hoisin sauce to season to taste
Heat and add water if necessary to produce a nice thick gravy.

Have fun with this and feel free to experiment with different ingredients and seasonings.

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Vegetarian Marsala

My vegetarian marsala is always a hit. Even the meat eaters enjoy this healthy variation of the common chicken or veal dish.

1/2 lb. pasta of your choice or rice
1 8oz. package of Morningstar Farms® Meal Starters™ Chik'n Strips (or any other vegetarian chicken substitute)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 cups sliced mushrooms
1 cup marsala wine
1/2 cup plain soy milk
1 tablespoon flour

Prepare pasta or rice
Heat olive oil in skillet
Briefly saute' mushrooms, over medium heat
Add vinegar and wine and reduce for about 2 minutes
Mix flour and soymilk until there are no lumps and add to sauce to thicken
Add chik'n strips and simmer until heated through
Serve over rice or pasta

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BLT Mexicano

B - Beans, L - Lettuce, T- Tomato

This is a really yummy sandwich and perfect for vegetarians and meat eaters, too. The kids love this simple sandwich.

For each sandwich you need:

2 slices of bread
vegetarian refried beans
salt and pepper to taste
guacamole or vegan mayonnaise
tomato slices
iceberg lettuce
salt and pepper to taste

Toast bread in your toaster.
Spread one slice of toast with refried beans.
Add salt and pepper, to taste.
Spread the other slice of toast with guacamole or mayo.
Top the spread with lettuce and tomato and assemble the sandwich.
Slice and serve.

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