This is a meal that will wow any cheese lover AND it doesn't have a drop of real cheese in it! You will not believe how creamy and cheesy this casserole is! And it's packed with lots of veggies and protein to boot! I developed it for my lactose-intolerant hubby and we both love it! The cheese even strings like it is real! Reheats like a dream!
This recipe was originally posted by Zenith, who is no longer active at Zaar. She was a wonderful chef, however, so when her recipes went up for adoption I grabbed as many as I could. This is one that had been in my cookbook for months and months, and I still haven't gotten around to trying it. She is greatly missed! Here's what she had to say about this recipe: "A quick and easy vegetarian meal, perfect when served over couscous."
This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.
I found this on the web somewhere and it quickly became one of our favorite meals. I halved the measurements for the sauce ingredients from the original because we like a lighter sauce. You can double the amounts below if you desire. Also, the original recipe says to julienne the carrots, but I find this takes more time than I want to spend so I just slice them into pieces comparable to the edamame in size. The recipe calls for vegetarian "oyster" sauce. I can't find this in most stores and we aren't strictly veggie, so I use regular oyster sauce from oysters.
A great tasting, vegetarian alternative to chicken fingers, these tofu versions are a real (healthful) treat. These make a nice snack, appetizer, or main course if served along a nice salad -- also great in packed lunches! Serve with your favourite dipping sauce such as teriyaki, ranch, BBQ, etc. I've served to both kids and adults with positive results so I figured I'd share the recipe. :) ***note*** Prep time listed is marinating time.
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.