Let's face it, casseroles are comfort food. But comfort food frequently isn't healthy. Below is a pretty good attempt to get the satisfaction of comfort food, without derailing your vital signs or diet! This tuna casserole uses our recipe for vegan cheese sauce and gives a gourmet twist to a home classic you grew up with! Ingredients
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As they say in my home country, buen provecho!
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So, we were vegan for 2 1/2 years. We loved this recipe so much, that not only did we use it for Mac n' Cheese, but for casseroles (tonight it's a tuna casserole), Eggplant Parmesan, etc. It's gotten to the point we won't eat regular mac n' cheese because honestly, this PACKS the flavor and is so much healthier! Ingredients
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Once you guys have this salad, you'll have it on your menu at least once a week! Remarkably versatile, it's a staple in our home now given our love for Mediterranean/Persian cooking. It can serve as a side salad or an entree, depending on you and your guests preference. Use this as a great opportunity to empty out the refrigerator before shopping day... and let me know what you like the most! Ingredients
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As they say in my home country, Buen Provecho! Why this recipe works - it takes lovely salmon, and adds a fresh take on it a seasoning blend designed to enhance the natural flavors of the fish, and keeps it healthy and super quick by cooking on the griddle. The shallots, caper and garlic will give it a zest to delight the tongue!
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I serve with rice, a lemon wedge, and a crips salad. As they say in my home country, Bueno Provecho! If your home is anything like mine, there's a love (the flavor) - hate (the calories and fat from the cream & cheese, as well as the time consuming process of making it, including standing over the stove endless stirring) with risotto. You'll LOVE this recipe then! Instread of arborio rice, it uses Farro (ancient grain known for its health benefits), homemade stock added mostly in one step which cooks without any supervisions, and just a dash of cheese :-). For my vegan friends, read on below for a quick replacement suggestion, though be advised I haven't made that way yet. This recipe uses a technique I learned from ATK - by quickly pulsing the farro a few times in a blender of food processor, the farro will crack and release some starch which will provide the creamy consistency without needing to add excessive cheese or cream. Any conversation of this being unhealthy has disappeared. Serve as a side or as an entree - we've never had any leftovers even though this could serve 4-6 (and usually it's just 2 of us!). Ingredients:
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As they say in my home country, Buen Provecho! Note: For my vegan friends - I would replace the parmesan with ~1/3 cup of Nutritional Yeast (or up to 1/2 cup). I'd love to know how you think it tastes! This is a must make recipe for a weekend lunch or quick weeknight dinner - filling, zesty and tasty, but incredibly healthy - especially after the overindulgence of the holiday! This recipe is one I've made minor tweaks to over time after I originally found it in the NYT... below is my own version. And, use some of that leftover bread to make Pan con Tomate, an incredibly simple, delightful tapa you might have enjoyed wandering the streets of any town in Spain (in this instance, I'm still mourning their exit from the World Cup, but that's a topic for another day). Anyhow... this recipe works because of a simple, filling salad topped with a salad made creamy with a slight bit of briny feta cheese. Play around with it and make your own!
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As they say in my home country, Bueno Provecho! Note: If you'd like to make vegan, you can do so by skipping the Feta, but I'd recommend replacing with nutritional yeast and a tablespoon of the caper brine. Arepas are a staple of Venezuelan homes, and are different from those made in Colombia or other latin countries. They're eaten for breakfast (frequently with ham and cheese), dinner (with heavier fillings which include many proteins), and especially after clubbing (it's a 99% no hangover guarantee). Naturally gluten free, Nutritious (the flour is enriched with nutrients) and cheap to make, I haven't found a Venezuelan that doesn't eat them multiple times a week! Frankly, they're what have kept the current crisis in Venezuela from decimating the population. To make them, you'll need Venezuelan Corn Flour (check out the link for the image or to buy) which is available in most latin sections of large retailers. Ingredients:
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