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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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Pastichio is a type of Greek Lasagna that my husband's family serves for special occasions. Since we are vegetarians, I make a meatless variety. This recipe includes dairy products, but can easily be made with vegan substitutes and would be just as yummy. This is a quick and easy twist on lasagna, and the kids love it!
Greek Bechamel Sauce: 1 lb elbow macaroni, or ziti 2 tablespoons olive oil 1/4 cup butter 2 tablespoons flour 2 eggs 3 cups milk 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1 cup grated parmesano reggiano cheese 1/2 small chopped onion (or use minced onion, as desired) salt, pepper, and minced garlic to taste
Faux Meat Mixture: 1/2 chopped onion (or use minced onion, as desired) 1 12oz package of Yves veggie ground (or other vegan crumbles) 6 oz tomato sauce
Topping: Mild shredded cheddar cheese Shredded mozzarella cheese
Pastichio is usually seasoned with cinnamon rather than garlic and paprika. I prefer the garlic/paprika combo, but I urge you to experiment and see what ingredients you prefer.
Cook pasta until al dente, drain Prepare a large casserole or baking dish Heat butter and olive oil and add flour to form a roux Cook the roux to remove the flour taste, but do not burn Beat eggs and milk together an stir slowly into pan Stir in the parmesan cheese Stir until there are no lumps
Place a layer of macaroni in your baking dish Pour half of the sauce over the macaroni and press firmly into pan Top with shredded cheeses
Mix the Yves ground, chopped onion, and tomato sauce and layer over the macaroni Press firmly into pan
Follow with a final layer of macaroni and the rest of the sauce Cover with the shredded cheeses
Bake at 350 degrees Fahrenheit for about 20 minutes or until topping is bubbly.
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We have low-carb recipes for all of your healthy food needs! A great time to bake is holidays like Christmas! You can get all of your holiday food info and cookie recipes from us!
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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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