Recipe of the Day

Pumpkin Bread

noreply@blogger.com (Julianne) — Mon, 16 Nov 2009 21:54:00 +0000

This is really yummy and it makes a perfect hostess gift to bring along to holiday parties.

Pumpkin Bread

1-cup sugar
1-cup canned pumpkin
1/3 cup vegetable oil
1-teaspoon vanilla extract
2 eggs
1½ cups flour
½ cup chopped pecans
2 teaspoons baking powder
¼-teaspoon salt
1-teaspoon pumpkin pie spice

Preheat oven to 350º F.
Grease bottom only of loaf pan
Mix sugar, pumpkin, oil, vanilla, and eggs in large bowl.
Stir in the rest of the ingredients.
Pour mixture into the loaf pan.
Bake for 50-60 minutes or until toothpick inserted in center comes out clean.

Easy Macaroni Salad

noreply@blogger.com (Julianne) — Tue, 12 May 2009 17:34:00 +0000

This is a super easy salad that everyone loves. Adding the cheddar cheese makes it extra kid friendly, too. Experiment with various ingredients to find what your family likes best. This is easy for children to help make, and perfect to take to a party or cookout. Vegan options are noted as well.

1 lb. elbow macaroni

2 hard boiled eggs - omit for vegans

½ cup chopped celery

½ cup chopped onions

8 oz. shredded cheddar cheese (optional) - can use Vegan Gourmet Cheddar Cheese Alternative for Vegans

1 cup Marzetti slaw dressing - vegans can make a yummy slaw dressing from 2/c cup Vegenaise or Nayonaise mixed with 1/3 cup prepared yellow mustard

¼ cup sweet pickle relish

Salt and pepper to taste

Cook macaroni according to package, rinse with cold water, and drain well
Pour into a large serving bowl
Shell and chop the eggs
Add the chopped celery and onions
Add the cheese, if desired
Mix together well and then stir in slaw dressing and relish
Add salt and pepper to taste
Refrigerate until ready to serve

Easy Pasta Salad

noreply@blogger.com (Julianne) — Tue, 12 May 2009 15:56:00 +0000

This is one of the easiest recipes to take to a pot luck. It survives well in the heat, but it always gets eaten quickly. Experiment with pretty pasta varieties, and colorful ingredients from your cupboard and refrigerator. You can also replace the feta cheese with a vegan cheese like Vegan Gourmet Cheese Alternative. Use the ingredients that your family loves and it will be uniquely yours.

1 lb tri-color corkscrew pasta, cooked and cooled
1 small can large pitted olives, sliced
1 package traditional crumbled feta cheese (There are several tasty vegan feta alternatives, too)
1 small red pepper, julienned
1 small package of frozen broccoli florets (drain off any excess liquid)
Your favorite vinegar and oil, or prepared Italian dressing to taste.

Toss everything together in a large serving bowl and chill until the party. Go light on the dressing, because you can always add more right before serving, if necessary.

Easter Dinner

noreply@blogger.com (Julianne) — Mon, 06 Apr 2009 16:00:00 +0000

Enjoy these recipes, links, and ideas for serving a meatless Easter dinner. I'd love to hear your suggestions and ideas as well. Some of these recipes include dairy and eggs, so I would greatly appreciate vegan alternatives.

Tofurky Holiday Feast
They have everything you need for a tasty Vegan dinner, in one box. This is perfect for anyone does not eat meat or is expecting vegetarian guests. You may also purchase the roast individually. Good stuff!

Broccoli with Cheese Sauce
Even the kids will love broccoli with this sauce!

Easy Pasta Salad
Pasta salads are quick and easy to make and hold up well at parties. This recipe is perfect for a vegetarian Easter buffet.

Eggplant Parmesan
This is a really easy dish that is perfect for company.

Green Bean Casserole
This classic holiday dish is very easy to prepare in minutes.

Italian Mashed Potatoes
These are so much better than ordinary mashed potatoes and will surely be the hit of the party.

Sweet Potato Crisp
This can qualify as a side dish or a dessert, your choice. Either way it's amazing.

Zesty Vegetarian Chili
This is perfect when you need to bring along a dish for an Easter dinner invitation. Chili travels well and everyone will love it.

I also created a Vegetarian Easter lens at Squidoo. Please stop by and take a look. My lenses benefit Ferrets Unlimited Rescue Services, a no-kill animal reascue serving Northern Ohio.

Easter hints, tips, and gift ideas at the Easter Shop.

Ice Cream Bread

noreply@blogger.com (Julianne) — Mon, 24 Nov 2008 01:24:00 +0000

Recipe Submitted by Leann

Ice Cream Bread

Prep: 5 min., Bake: 45 min.

This two-ingredient bread is terrific any time of day. Pop it in the oven while you're preparing supper, or serve it for afternoon tea. If you are lucky enough to have leftovers, toast a few slices for breakfast and serve with butter and jam.

1 pint (2 cups) ice cream, softened
1 1/2 cups self-rising flour

Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8x4 inch loaf pan. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack.

Note: Batter may also be divided evenly between 2 greased and floured 5x3 inch loaf pans. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center of bread comes out clean.

Yield: Makes 1 (8-inch) loaf

Thanks for sharing this, Leann!

Vegetarian Pastichio

noreply@blogger.com (Julianne) — Sat, 22 Nov 2008 18:23:00 +0000

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.

Hawaiian Wedding Cake

noreply@blogger.com (Julianne) — Fri, 25 Jul 2008 18:01:00 +0000

Ingredients:
1 box dry Duncan Hines Moist Deluxe Classic Yellow Cake
1/3 cup applesauce, unsweetened
3 eggs
8 oz Philadelphia Neufchatel Cheese
1 1/2 cup nonfat milk
1 lg package Jell-o Instant Vanilla Pudding (dry)
3 1/2 oz dried, sweetened, flaked coconut
1 lg can Dole Crushed Pineapple
4 cups Cool Whip Light
1/2 cup California Shelled Walnuts chopped

Directions:
Bake cake as directed on package, but substitute 1/3 cup unsweetened applesauce for oil
Allow cake to cool
Mix milk, pudding mix and Neufchatel cheese with an electric mixer until smooth
Spread on cooled cake
Drain can of crushed pineapple and sprinkle on cake
Sprinkle coconut on top of pineapple
Spread Cool Whip on top of coconut
Sprinkle walnuts on top of cool whip
Freeze briefly to set toppings
Place toothpicks throughout cake to hold wrappings above cool whip

Recipe Submitted by: Alicia E. Staz
Owner/Designer - Beaded Royalty.

Thank you, Alicia, for sharing this yummy recipe!

Vegan Corn Chowder

noreply@blogger.com (Julianne) — Tue, 01 Jul 2008 17:07:00 +0000

2 cups fresh or frozen corn
½ cup chopped onions
2 potatoes peeled and cubed
1 cup vegetable broth
1 cup soy milk
1 tablespoon vegan margarine (we like Earth Balance)
Salt and pepper to taste

This is super easy to make. Basically, throw corn, onions, potatoes, and broth into a soup pot and simmer for about 15 minutes until the potatoes are soft. Then, stir in the margarine and milk and run a stick blender through this until it’s as smooth as you like it. It’s very yummy!

Chocolate Mayonnaise Cake

noreply@blogger.com (Julianne) — Tue, 19 Feb 2008 14:35:00 +0000

This is the easiest recipe for chocolate cake and it is so amazing. Before you think, eww, gross, mayo in cake, remember that mayo is basically a blend of eggs and oil. This is a super moist cake, and you don't have to share your secret, if you don't want to.

Chocolate Mayonnaise Cake

1 box chocolate cake mix
1 cup mayonnaise
1 cup water
3 eggs

Preheat oven and prepare cake pan(s) as directed on box
Blend all the ingredients
Bake as directed on the box
Cool completely and top with your favorite icing

I highly recommend Aunt Tag's Custard Icing for this cake. Let me know what you think!

Custard Icing

noreply@blogger.com (Julianne) — Tue, 19 Feb 2008 14:34:00 +0000

Ok, this might be a little more work than spreading icing that came from a plastic tub, but it is so worth the effort.

Aunt Tag's Custard Icing

3T flour
1/2 cup sugar
3/4 cup milk
3T soft butter
1/2 cup shortening (Crisco)
1 teaspoon vanilla extract

mix together flour, sugar and milk
simmer over low heat until thickened
let cool
in a separate bowl, mix butter, Crisco, and vanilla
add the sugar mixture to the shortening mixture and beat together

This is the perfect frosting for chocolate mayonnaise cake.

Sweet Potato Crisp

noreply@blogger.com (Julianne) — Sat, 16 Feb 2008 18:26:00 +0000

This is a fantastic treat for Thanksgiving, or any time you are in the mood for something sweet and crunchy. This dish is easy to make and easy to travel with, if you need to bring a dish to a gathering. My family loves this!

Sweet Potato Crisp

4 cups canned sweet potatoes
1/2 cup sugar
2 eggs
2T butter
1/2 cup milk
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon vanilla extract

Topping:

1 cup packed brown sugar
1 cup chopped pecans
1/2 cup flour
3T butter, melted

Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish.
In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 2T butter, milk, pumpkin pie spice, and salt.
Spread sweet potato mixture into baking dish.
In a small bowl, mix the brown sugar, pecans, flour and remaining 3T butter.
Spread the crumbly topping over the potatoes.
Bake for 30 minutes.

Try this and let me know what you think.

Tofu Alfredo Over Rigatoni

noreply@blogger.com (Julianne) — Fri, 04 Jan 2008 20:09:00 +0000

Tofu Alfredo Over Rigatoni, photographed by Julianne Gentile.

This is super-easy and very delicious, especially if you have a nice vegan cheese to work with. I really like Joy Soy Instead O Cheese White. It makes a tasty non-dairy cheese sauce.

1 package of super firm tofu cubes
1/2 cup olive or Smart Balance Oil
splash of your favorite vinegar
garlic, Italian seasonings, salt, and pepper to taste

1 lb pasta

1T flour
1/2 cup Instead O Cheese
1 cup water
1/3 cup olive oil or Smart Balance oil
1 cup vegetable broth
garlic, onion, Italian seasonings, salt, and pepper to taste

Drain the tofu cubes and marinate in oil, vinegar, garlic, spices, salt, and pepper. The longer the tofu marinates, the tastier it will be. If you can do this the night before, it will be even better.

Cook pasta as directed.

Saute chopped onions and garlic in a tablespoon of oil. Use more or less, as you prefer. In my house, we use lots of both.

Whisk in a little flour to thicken

Prepare the Instead O Cheese, with the oil and water as directed or use whatever vegan cheese sauce you prefer and stir it in with the onions and garlic.

Stir in vegetable broth and season to taste.

Stir in the cooked pasta and marinated tofu and simmer until everything is warm.

This is one way to get the kids to enjoy tofu. This is even tastier with broccoli thrown in.

Pumpkin Oatmeal Cookies

noreply@blogger.com (Julianne) — Thu, 03 Jan 2008 18:33:00 +0000

Recipe Submitted by: Leann

Pumpkin Oatmeal Cookies

1 cup canned or cooked pumpkin
1 cup brown sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg. Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins. Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at 350 degrees for 10-20 minutes. Makes 4-5 dozen.

I also make this recipe using applesauce instead of pumpkin and substituting cinnamon for all the spices.

Thanks for sharing this wonderful recipe, Leann. I can't wait to try them. They sound yummy!

Milk Chocolate Cake

noreply@blogger.com (Julianne) — Wed, 02 Jan 2008 19:52:00 +0000

I know it is easy to run to the store and grab a cake mix, but you just can't beat some of these old fashioned recipes. My grandmother made the most amazing milk chocolate cake. This is her recipe.

Grandma's Milk Chocolate Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 cup sour milk (add 1T vinegar to make milk sour)
2 cups sifted cake flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
1 Tablespoon vinegar mixed with 1 teaspoon baking soda

Cream shortening and add sugar gradually.
Add 1 egg and mix well.
Add the other egg and beat for two minutes.
Mix the cocoa, salt, and baking powder into the flour.
Alternately add the flour mixture and milk to the shortening mixture.
Add the vanilla.
Add the baking soda that has been dissolved in vinegar.

Pour in two greased 8" layer pans and bake at 375 degrees for 25-30 minutes or when toothpick inserted in center of cake comes out clean.

Please let me know what you think of Grandma's Milk Chocolate Cake.

Banana Nut Bread

noreply@blogger.com (Julianne) — Tue, 01 Jan 2008 18:47:00 +0000

Banana Nut Bread, photographed by Julianne Gentile.

This is a really simple recipe that is great for the kids to create. I make this whenever we have really ripe bananas at home.

1/2 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium mashed ripe bananas
1/2 cup chopped pecans

This is super easy with a hand or stand mixer.
Pre-heat oven to 350 degrees F
In a large bowl, mix the shortening and sugar until nice and creamy
Add eggs and beat together for a minute or so

In another bowl combine the flour, baking powder, baking soda, and salt
Slowly add the flour mixture and the banana to the batter and stir together
Mix in the nuts and pour into a greased and floured loaf pan
Bake for about 45 minutes
Let cool before serving - the kids will love it.

Macaroni and Cheese

noreply@blogger.com (Julianne) — Thu, 27 Dec 2007 17:42:00 +0000

I think all kids love Macaroni and Cheese, but homemade is so much better than the frozen or blue box varieties. My kids really look forward to this dish and it's a fun recipe to make with your children. This is also a fantastic vegan dish when you use the vegan alternatives to dairy, listed below.

1/2 pound elbow macaroni
3T butter or Vegan Earth Balance
3T flour
1T dry mustard
3 cups milk or Vegan Soy Milk
2T minced onions
1/2 teaspoon paprika
1 egg (Omit for vegan recipe)
12 ounces shredded cheddar or Vegan Gourmet Cheddar Cheese Alternative
salt and pepper to taste

Topping:

3T butter or Vegan Earth Balance
1 cup panko bread crumbs

Preheat oven to 350 degrees
cook the macaroni as directed on the package
while the macaroni is cooking, create a beurre manié (mix the butter and flour into a paste)
place the beurre manié in a saucepan over low heat, and allow to melt
slowly stir in the mustard, milk, onion and paprika
temper the egg and add to mixture
stir in 2/3 of the shredded cheddar
add salt and pepper to taste
fold the macaroni and the cheese mixture into a baking pan or casserole dish
top with remaining cheese
melt remaining butter and coat the bread crumbs
sprinkle crumbs over the top and bake for 30 minutes

Easy Frittatas

noreply@blogger.com (Julianne) — Mon, 17 Dec 2007 15:12:00 +0000

Frittatas are the easiest thing to make for breakfast and the kids love them. Basically, throw eggs and your favorite omelet goodies into a pan and bake. You can create a simple one-dish meal in less than 15 minutes. You can easily adjust the recipe, depending on how many people you have. Generally, I use two large eggs per serving.

Frittata

8 large eggs
1/2 cup milk
1/3 cup grated parmesan reggiano cheese
Dash of salt and pepper

Optional:
Chopped ham, prosciutto, or crispy crumbled bacon
Chopped or minced onions
Sliced mushrooms
Minced garlic
Chopped parsley
Don't be afraid to experiment

Whisk all ingredients together
Pour into a greased pie tin, round cake pan, iron skillet, or even muffin tins.
Bake for about 8-10 minutes, until the center is set.
Keep an eye on this, because overcooked eggs are not yummy.
Slice and serve right away.

Let me know what you think, or share your own favorite frittata recipes. I'd love to hear from you.

Thanksgiving

noreply@blogger.com (Julianne) — Wed, 21 Nov 2007 03:18:00 +0000

Thanksgiving is all about the food in many households, but sometimes it's difficult to decide what to serve. Here are a few of my favorites. I'd love to hear how your family celebrates, too.

Broccoli with Cheese Sauce
Even the kids will love broccoli with this sauce!

Green Bean Casserole
This classic Thanksgiving dish is very easy to prepare in minutes.

Italian Mashed Potatoes
These are so much better than ordinary mashed potatoes and will surely be the hit of the party.

Pumpkin Bread
Easy to make, very tasty, and a perfect hostess gift, or appetizer.

Sweet Potato Crisp
This can qualify as a side dish or a dessert, your choice. Either way it's amazing.

Tofurky Holiday Feast
They have everything you need for a tasty Vegan dinner, in one box. This is perfect for anyone does not eat meat or is expecting vegetarian guests. You may also purchase the roast individually. Good stuff!

Vegetarian Thanksgiving
Recipes, hints, and help for hosting a vegetarian feast.

Summer Squash Soup

noreply@blogger.com (Julianne) — Mon, 23 Jul 2007 15:23:00 +0000

Summer Squash Soup, photographed by Julianne Gentile.

I'm not really one to measure ingredients when making soup, so use your judgement when it comes to quanities.

For this soup, I used the following ingredients:

2 Large Summer Squash
1T Extra Virgin Olive Oil
1 Chopped Onion
2 Cloves Garlic - minced
1T Earth Balance Spread
1T Flour
1 Cup Vegetable Broth
1 Cup Unflavored Soy Milk
Salt and Pepper to taste

Saute garlic and onion in olive oil
Peel and seed two large summer squash
Cut into small cubes and add to pan
Combine spread and flour into a beurre manier and add to pan
Slowly add broth and soy milk until you reach your desired consistency
Blend to create a smooth, creamy soup (I like to use an immersion blender for this).
Simmer until warm and bubbly

Vegetarian Stuffed Peppers

noreply@blogger.com (Julianne) — Sat, 21 Jul 2007 15:14:00 +0000

Vegetarian Stuffed Peppers, photographed by Julianne Gentile.

These are amazing and really easy to prepare. Feel free to experiment with the ingredients that you have on hand.

Vegetarian Stuffed Peppers

4 large green bell peppers, sliced and seeded
1 package of Yves Veggie Ground
2 cups tomato soup or sauce
1 cup (prepared) rice or orzo
1/2 small onion, minced
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
*optional: add chopped green chilies or hot sauce to make it zesty!
*optional: sprinkle some vegan cheese on top

Mix veggie ground, onion, prepared rice, 1 cup of the soup, and seasonings in a bowl to create the stuffing.

Cover the bottom of a casserole dish with some of the extra soup (or sauce) and place the pepper halves in the dish to form cups.

Stuff the peppers with the rice stuffing mix you prepared and pour the remaining soup (or sauce) over the top.

Sprinkle with vegan cheese, if desired.

Cover and bake at 375 degrees F for 1 hour.

Vegan Burger

noreply@blogger.com (Julianne) — Wed, 23 May 2007 17:55:00 +0000

Vegan Burger, photographed by Julianne Gentile.

This is how I won over the meat eaters in my family. Vegan burgers taste amazing. They are also high in fiber and low in fat. Several of my non-vegan friends eat these all the time because they are low in calories and only one point or something on Weight Watchers.

We like Gardenburger Flame Grilled or Morningstar Grillers Vegan. You can top your veggie burgers with your favorite toppings like ketchup, mustard, onions, lettuce, tomato, pickles, etc. If you love mayo, try Veganaise similar to Hellmann's) or Nayonaise (similar to Miracle Whip). There are also plenty of vegan cheeses available, too. We like Yves vegan cheeses.

Vegetable Soup

noreply@blogger.com (Julianne) — Fri, 11 May 2007 14:21:00 +0000

Vegetable Soup, photographed by Julianne Gentile.

This is one of the easiest vegetarian dishes you can make. Basically you throw your favorite chopped veggies in a pot or slow cooker and simmer until everything is as tender as you like it.

For this batch I used the following:

1 tablespoon of extra virgin olive oil
1 small chopped onion
2 cloves of chopped garlic
1 cup chopped celery
1 box of organic vegetable broth
1 vegan "beef" flavor bouillon cube
2 cups of water
1 can of tomato paste
3 potatoes
2 carrots
1 yellow summer squash
1 can of green beans
1 cup of black beans

I just chopped all the veggies, threw them in a pan and simmered them for an hour or so. It was amazing. Pick the vegetables that you and your family enjoy most and have fun experimenting.

Egg Foo Young

noreply@blogger.com (Julianne) — Sat, 21 Apr 2007 15:28:00 +0000

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.

Vegetarian Marsala

noreply@blogger.com (Julianne) — Wed, 11 Apr 2007 16:47:00 +0000

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

BLT Mexicano

noreply@blogger.com (Julianne) — Tue, 03 Apr 2007 15:08:00 +0000

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.