Pasta and Cauliflower with Vegan Cheese Sauce
My daughter asked me to make her this recipe from One Green Planet. I added cauliflower and changed the recipe slightly, but have kept the delicious sweet and spicy flavor.
Main Dishes
Chipotle Black Bean Chili
This recipe is from Midwest Living magazine. This is spicy- the chipotle peppers give it some heat! Serve with baked corn tortillas.
Butternut Squash Lasagne
I love lasagne in the winter so I created this version with veggies and a low fat white sauce. This takes a little longer to make, view so I save this for a weekend dish. I use Tinkyada Organic Brown Rice Pasta Lasagne noodles from Whole Foods.
Spanish Frittata with Goat Cheese and Pesto
Here is an easy frittata recipe that is good for any meal. Olive oil (instead of butter) and goats cheese (flavorful, so you don’t need as much) make this one nice for those who are looking for a healthier version.
Snobby Joes (on Whole Grain Hamburger Buns)
This recipe was recommended to us by our dentist. After trying it, we made it a second time in the same week. Delicious!
Dal (Spiced Red Lentils)
From my new favorite cookbook - The America’s Test Kitchen Healthy Family Cookbook. Make sure you use red lentils – brown lentils will not break down enough. Serve over rice with a lemon wedge.
Mac and Cheese-Style Cauliflower
This is from the January/February issue of Vegetarian Times. Another recipe that the kids loved- we all took seconds! And an added bonus, each serving has only 275 calories with 16 grams of protein.
Vegetarian Posole
As I was thinking about our upcoming trip to New Mexico, I created this vegetarian version of the traditional southwestern soup, which is often made with pork.
Eggplant Parmesan
If you like traditional Eggplant Parmesan (which is fried), you will love this healthy alternative. This is from my Moosewood Restaurant cookbook.
Lentil Loaf
Serve warm with some ketchup, and a side of garlic mashed potatoes or make it into a sandwich – cold with bbq sauce on multigrain bread