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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Vegetarian Pastichio

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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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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