'This recipe is a favorite of my vegetarian friends,' writes Virginia Anthony of Blowing Rock, North Carolina. 'I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables.'
A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this veggie-packed lasagna. Layer with noodles and a creamy blend of ricotta and mozzarella cheeses.
This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.
This was an old stand-by in our family home on icy Pittsburgh winter nights when cold weather kept us indoors. This dessert has the same flavors as apple pie without the guilt of a fattening crust!
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy soup recipe. Serve with a grilled cheese sandwich for a simple supper.
