Tuesday, April 29, 2008

Barbecued Tofu Sandwich

School has been busy and I apologize for not updating as often as I should be. As for what I have been eating ately I decided to try out this this sandwich which I found to be fast easy and delicious! Barbecue sauce is my guilty pleasure! I can literally put it on anything! If something tastes even slightly bland I don't reach for salt like most people I ask for the barbecue sauce, so as you can tell this sandwich is only as good as the sauce you choose! I am a big fan of KC Masterpiece classic BBQ sauce. It only has 10 calories so you don't have to feel bad when you pour it all over everything!! Enjoy your sandwiches and let me know what you think!!
Serves 4

1 (14 OZ) Package Firm Tofu, drained and cut into 8 ½” slices
1/8 Teaspoon Salt
1/3 Cup Flour
1 Teaspoon Vegetable Oil
1 Cup Barbecue Sauce
4 (2 Oz) Hamburger Buns


  • Place tofu on several pieces of paper towels. Cover with more towels and let stand for 1 hour. Sprinkle with salt. Place flour into a bowl. Coat tofu slices with the flour.
  • Heat oil in a pan, Add the tofu. Brush each slice with barbecue sauce. Cook 2 minutes. Turn over and coat with more barbecue sauce.
  • Cook 3 minutes or until done. Place 2 slices on a bun and serve.

Nutritional Information:

Per serving; Calories 332; Fat 10 g; Protein 155 g; Carbs 46.3 g;Fiber 3.4 g; Iron 8.2 mg; Sodium 907 mg;

Tuesday, April 22, 2008

Pissaladière Pizza Recipe

You may not know what Pissaladière is and to be honest I didn't before reading Vegetarian Times either. Pissaladière is a type of pizza made in southern France, around the Nice, Marseilles, Toulon and the Var Districts. I am always up for something new so when I came across this recipe I thought it would be something fun and different to try. It was different from anything I have made before but I love a good challenge every now and then. Making dough from scratch was not as easy as I thought it would be but a lot more fun than expected! If you have some free time this weekend and feel like going outside of your comfort zone go ahead and try this out and you will not be disappointed!


Serves 6
3 Tbs. olive oil
4 lb. sweet onions, thinly sliced
3 cloves garlic, minced
2 bay leaves
5 sprigs fresh thyme
1/4 tsp. salt
Freshly ground black pepper to taste
1 recipe Quick Whole Grain Dough (see below)
1/2 cup roasted red pepper strips
20 black olives such as kalamata, pitted and halved

  • Heat oil over medium-low heat in large skillet. Add onions, garlic, bay leaves, thyme, salt and pepper. Cover and cook, stirring occasionally, 35 to 45 minutes, or until onions are very soft. Meanwhile, prepare dough.
  • Uncover pan, increase heat to medium and cook, stirring, 10 minutes, until liquid has evaporated and onions are brown. Discard thyme and bay leaves.
  • Place an inverted baking sheet on oven rack set in lowest position. Preheat oven to 450F.
  • Divide dough into 2 balls. Place 1 ball in center of 15-inch piece of parchment paper. Flatten into a 10-inch circle.
  • Spread half of onions over dough, leaving 3?4-inch border. Arrange half of red pepper strips in crisscross pattern. Dot with half of olives. Repeat with remaining dough and toppings. Slide parchment papers with tarts onto baking sheet. Bake 10 minutes, until crust is golden.

Nutritional Information
Per Serving: Calories 370, Protein 8g, Total fat 13g, Carbs 57g, Sodium 620mg, Fiber 5g, Sugars 16g

Quick Whole Grain Dough
Makes 2 10-inch tarts Vegan

This dough takes under 2 minutes to mix and knead. If the dough is ready before you are, you can punch it down and let it rise again, or even make it ahead and refrigerate it, covered, overnight. Bring it to room temperature before shaping.

1 1/2 cups unbleached white flour
1/2 cup whole wheat flour
1 tsp. instant yeast
3/4 tsp. salt
1 Tbs. olive oil, preferably extra virgin
3/4 cup warm water (105—110F)


  • Combine both flours, yeast and salt in food processor; pulse to combine. With motor running, add olive oil and warm water through feed tube, and process about 15 seconds, or until dough forms a ball.
  • Turn dough onto lightly floured work surface, and knead just until smooth and manageable, about 1 minute. Place dough in greased bowl, and turn to coat. Cover with damp kitchen towel, and let rise in warm, draft-free place until doubled, about 1 to 1 1/2 hours. (Dough is ready when fingerprint on surface fills in slowly.)

What's your favorite kind of pizza?

Monday, April 21, 2008

Pesto Portobellos Recipe

I love portobello mushrooms and wanted to try something fun this weekend. When I saw pesto and mushrooms in this recipe from Vegetarian Times I was sold!! I thought this was going to be difficult to prepare but I found it easier than expected which is always a plus. Everyone that tried this had nothing but good things to say about it! This can be made for dinner or appetizers so no matter where you are headed you are sure to be the hit of the night with this recipe.
Serves 8 for dinner or 32 appetizers
8 large portobello caps, about 6 inches round
2 Tbs. olive oil
Salt to taste
2/3 cup seasoned breadcrumbs
2/3 cup prepared basil pesto
1 Tbs. grated lemon zest from 2 large lemons
1 Tbs. balsamic vinegar
1/4 cup finely chopped hazelnuts, optional
1/3 cup grated Romano or Parmesan cheese
Chopped parsley or mint for garnish

  • Preheat oven to 450F. Line two shallow roasting pans or baking sheets with aluminum foil.
  • Gently wipe mushroom caps with damp towel. Use paring knife to pry out any bits of stems; chop stems finely.
  • Lightly brush tops of caps with oil. Set caps, gill sides up, in prepared pans. Sprinkle lightly with salt.
  • Combine chopped stems, breadcrumbs, pesto, lemon zest, vinegar and hazelnuts, if using. Spoon about 2 rounded tablespoons of topping into each mushroom.
  • Roast mushrooms on top rack 5 minutes. Switch to bottom rack. Continue roasting until tender, 10 to 15 minutes total. Sprinkle grated cheese liberally on each mushroom, and garnish with parsley. Serve warm or at room temperature.
Nutritional Information:
Per SERVING: Calories 230, Protein 6g, Total fat 17g, Carbs 11g, Cholesterol 10mg, Sodium 500mg, Fiber 2g, Sugars 2g
What is your favorite appetizer to serve to your friends and family? When I am feeling lazy I love just putting out pretzels and cheese! Really, I think I can eat pretzels with anything, they are my miracle food :)

Wednesday, April 16, 2008

Warm Soba in Broth with Spinach and Tofu

Spring is not fully here on the East Coast yet, so on a recent chilly day I tried this recipe from Food and Wine Magazine and it hit the spot! I had some tofu in the fridge because it was on sale at Shaw's and I am a sucker for anything on sale! As I was trying to find a new recipe for tofu I came across this one and it made me feel ready to take on all of that school work that I have ahead of me. It has taken me awhile to truly enjoy anything with a seaweed or sushi taste, because when I was younger my brother took me out to eat and we went to a sushi place. He neglected to tell me that sushi was raw fish and because I have always hated fish you can imagine how I reacted when he told me to eat a huge piece with eel in it. Ever since then I have been scarred when it comes to anything seaweed tasting but luckily I have overcome this fear!

If you are ready for a filling soup that is sure to put a smile on your face try this and try to tell me you don't love it :)

Serves 4

4 large shiitake mushrooms, stemmed
Vegetable oil cooking spray
Salt and freshly ground pepper
2 teaspoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons mirin (see Note)
10 ounces soba noodles (see Note)
5 cups boiling water
2 teaspoons instant dashi or 1 tablespoon miso paste
4 ounces firm tofu, cut into 1/2-inch dice
2 cups baby spinach leaves
1/4 cup finely shredded daikon
1 scallion, thinly sliced
1 sheet nori seaweed, cut into 1/8-inch strips

  • Preheat the broiler. Spray the mushroom caps with vegetable oil cooking spray, season with salt and pepper and broil 6 inches from the heat, turning the caps once, until lightly browned and tender, about 6 minutes. Let cool, then thinly slice the mushrooms.
    In a small bowl, stir the sugar into the soy sauce and mirin until dissolved.
  • In a large saucepan of boiling water, cook the soba noodles, stirring once or twice, until just tender, about 8 minutes. Drain the noodles, rinse under cold water and drain again thoroughly.
  • Add the boiling water and instant dashi to the saucepan. Add the tofu and shiitake and simmer just until heated through, about 2 minutes. Add the spinach.
  • Transfer the soba to 4 deep bowls and spoon the dashi mixture on top. Garnish the soba with the daikon, scallion and nori and serve right away, passing the soy sauce mixture alongside.

Nutritional Information:

1 Serving

328 calories, 3 gm total fat, 0.1 gm saturated fat, 64 gm carb.

Monday, April 14, 2008

Apple Cobbler

Another amazing low-calorie recipe from Hungry-Girl! I am all about desserts and sweets so any time I can find something as amazing as this that only has 126 calories for 1 cup I will try it no matter what! Luckily this turned out to taste as good as it looks! Apples and cinnamon, I don't think there is a better combination especially for dessert. I love chocolate, don't get me wrong but every now and then I want something that is a little lighter and I don't have to feel as guilty about after I finish. Try this recipe the next time you are craving something sweet and it will definitely not disappoint!

Serves 4
3 cups peeled apple chunks (any sweet, not tart, variety)
1/2 cup Fiber One bran cereal (original)
2 sheets (8 crackers) low-fat honey graham crackers
2 tbsp. fat-free liquid egg substitute
2 tbsp. no-sugar-added applesauce
3 tbsp. Splenda No Calorie Sweetener (granulated), divided
2 tbsp. brown sugar (not packed)
1 tbsp. cornstarch
2 tsp. cinnamon, divided
1/2 tsp. vanilla extract
1/4 tsp. salt

  • Preheat oven to 400 degrees. Combine 2/3 cup of cold water with brown sugar, cornstarch, 1/2 tsp. of cinnamon, vanilla extract, salt, and 1 tbsp. of the Splenda. Stir well.
  • In a medium-sized pot, combine apple chunks with this mixture. Heat the apple mixture over medium heat, stirring occasionally. Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes, and then transfer mixture to a medium-sized round baking dish. Set aside.
  • Next, break graham crackers into small pieces. Place graham pieces and Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer crumbs to a microwave-safe dish, and add egg substitute, applesauce, 1 1/2 tsp. of cinnamon, and the remaining 2 tbsp. of Splenda. Stir well.
  • Microwave graham mixture for 1 minute. Use a fork to break up the toughened mixture as much as possible, and then allow it to cool for a few minutes. Transfer graham mixture to a food processor or blender, and pulse until crumbly and uniform.
  • Evenly distribute graham topping over apple mixture. Place the dish in the oven, and bake for 10 minutes. Allow cobbler to cool slightly before serving.

Nutritional Information:
Serving Size: 1/4th of cobbler (about 1 cup) Calories: 126 Fat: 1g Sodium: 236mg Carbs: 33g Fiber: 5.5g Sugars: 16g Protein: 2g

What is your favorite dessert food combination?

Thursday, April 10, 2008

Lose Your Soda Habit!

As I was reading Yahoo I found this interesting article about 4 easy ways to cut soda (yes even diet soda) out of your life all together! We all know that soda isn't good for us so why do we keep drinking it? Water can get dull after a period of time to some people so Yahoo along with Hungry-Girl came up with these 4 alternatives!

Stevia-Sweetened Soda!

In case you don't know, stevia is an up-and-coming, all-natural, calorie-free sweetener (currently sold in packets for drink-sweetening). Well, not too long ago, Coca-Cola filed dozens of patent applications for their very own form of stevia to use in some of their sodas. But you don't have to wait 'til that stuff arrives, 'cuz Zevia's already on the market! In Cola, Orange, and Twist (lemon-lime flavored), this 5-calorie-or-less-a-serving stuff is the ultimate solution for the soda-obsessed who want to nix artificial sweeteners without turning to regular high-calorie sugary soda. FYI, the Orange is the best and the Twist is good, too. But we're counting on Coke to come out with the perfect cola...

Metromint Water!

Tired of those silly calorie-packed waters (Vitamin Water, SoBe Life Water, Snapple Anitoxidant Water!)? Seeking flavored water with no artificial stuff? Check out Metromint's line of 0-calorie H20s. This stuff is made of just purified water, mint, and natural essences. Besides the standard Peppermint and Spearmint, there's also Lemonmint, Orangemint, Cherrymint, and (our latest fave) Chocolatemint! They're all subtly flavored and super-refreshing. We can't wait to see what the folks at Metromint come up with next ... Watermelonmint, Vanillamint, Rootbeermint?!

Zenergize Vitamin Infused Drink Tabs!

One of these all-natural, 2-calorie tablets will turn your glass of water into a fizzy flavorfest! They come in a gazillion flavors, from Orange + Pomegranate to Tropical Punch. And it's pretty fun to watch the little disc dissolve in your glass (really -- try it!). The bubbly consistency makes these a fantastic soda swap. They're also PACKED with vitamins and other energizing stuff!

POM Light Tea!
Typically, all-natural iced tea is either crammed with calories from sugar or it's unsweetened and super-bland. Well, neither is the case with this awesome line from Pom Wonderful. With pomegranate extract and just enough sugar, you get a fruity-licious tea drink for only 35 calories per 8-oz. serving. It comes in Light Wildberry White Tea, Light Orange Blossom Red Tea, and Light Hibiscus Green Tea. Sayonara, soda. Wonderful, POM!

Herbed Tofu Lasagna with Zucchini

I LOVE Vegetarian Times!! This recipe made me weak in the knees! I know that a lot of vegetarian lasagna recipes can be really boring or have the same old ingredients but when I saw this one, there was something right away that intrigued me. Normally when I see lasagna that doesn't include meat they substitute all of the meat with a lot of cheese, and that means a lot of calories!! This has a great fresh taste and that special something that you can't put your finger on. I served this to a few hungry college students and they couldn't get enough! A side note, this recipe does make a LOT of food so it is best for parties or if you want to have a lot of leftovers so be prepared! While yes this is a little high in calories, you still need to let yourself have some guilt-free days! And trust me....this lasagna is worth the few extra calories!

Serves 10

2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
  • Preheat oven to 350F. Coat 13x9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
  • Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
  • Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
  • Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

Nutritional Information
Per Serving:
Calories 314, Protein 18g, Total fat 12g, Carbs 36g, Sodium 617mg, Fiber 6g, Sugars 10g

What is your favorite Italian recipe that you can't seem to get enough of? I love anything with noodles :)

Sunday, April 6, 2008

A Soothing Burrito Recipe

I ironically found this recipe in the San Francisco Chronicle and decided to try it out. To my surprise it came out pretty good! While it still doesn't come close to the amazing Mexican food I ate living in San Diego it was an interesting twist on an old favorite. It is an Asian spin on a Mexican dish. I know that sounds like a weird description but I guarantee if you are feeling adventurous and getting tired of the same old foods you should try this out and let me know what you think!
Supposedly it is meant to soothe your soul....but with all of the stress of school and graduating I think it would take a lot more than one burrito to do that, but I guess I did feel a little calmer after eating it. Although that could have just been the feeling of fullness from all the food!
Serves 1
2 teaspoons canola oil
1/2 cup spinach
1 egg
1 teaspoon mirin
1/2 teaspoon sugar
1 teaspoon soy sauce
1 green onion, chopped
1 small garlic clove, chopped
1 large burrito-size (about 9 1/4 inches wide) flour tortilla
1/4 cup shredded Monterey Jack cheese with jalapenos (optional)
1 teaspoon black sesame seeds
1/4 cup canned black beans (optional)
1/4 cup steamed rice (optional)
1/3 cup mung bean sprouts
Sriracha sauce or regular salsa
5 cilantro sprigs, chopped
1/2 fresh lime
  • Heat 1 teaspoon of the oil in a skillet over medium-high heat. Add the spinach and saute until just wilted. Set aside.
  • Beat the egg in a small bowl. Add the mirin, sugar, soy sauce, green onion and garlic. Heat the remaining 1 teaspoon oil in the same skillet and scramble the egg mixture in it.
  • Microwave the tortilla between two slightly damp paper towels for 30 seconds. Place the steamed tortilla on a 10-inch-long piece of aluminum foil. Put the cheese in a pile in the middle of the tortilla. Add the scrambled egg and sauteed spinach. Sprinkle the sesame seeds over the egg and spinach.
  • Add the black beans and rice, if desired, and mung bean sprouts. Add sriracha sauce to taste. Sprinkle on the cilantro and squeeze lime juice over all.
  • Using the foil as a base, fold the bottom third of the tortilla up over the filling, pushing the down on the pile and you roll forward. Take the left side of the tortilla that has no filling and fold it over the filling. Do the same with the right side, shifting the filling as it forms a tube shape.
  • To hold the burrito together, wrap the foil around the burrito the same way. Twist close the top if you are saving it for later. This will keep in the fridge for one day. Reheat in a 350° oven for 20 minutes. When ready to eat, simply peel the foil back as you eat.

Nutritional Information:

Per serving: 450 calories, 15 g protein, 51 g carbohydrate, 20 g fat (3 g saturated), 213 mg cholesterol, 768 mg sodium, 5 g fiber.

Wednesday, April 2, 2008

Angel Food Cupcakes with Raspberry Swirl

I love angel food cake and when I came across this recipe from Food and Wine Magazine I knew I stumbled across something amazing! Raspberries have always been my favorite type of berry or food for that matter. When I was younger everything I got would be raspberry flavored which looking back was good because fresh raspberries are high in antioxidants and rich in vitamin C, folate, iron and potassium. Now that I have a more refined pallet (or just looking for more creative ways to enjoy my favorite pastime) I decided to try these cupcakes out and they truly are as amazing as they look! This recipe is not on the low-calorie side as the rest of them are but you have to splurge every now and then right?

Serves 18
3 cups raspberries (3/4 pound)
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons cornstarch dissolved in 4 teaspoons of water
1 cup cake flour
1/2 cup confectioners' sugar
10 large egg whites (1 1/4 cups), at room temperature
1/2 teaspoon salt
1 plump vanilla bean, split, seeds scraped
1 teaspoon cream of tartar
3/4 cup granulated sugar
1 1/2 cups confectioners' sugar
1 1/2 tablespoons butter, melted
1 1/2 tablespoons water
Pinch of salt
  • MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour.
  • MEANWHILE, MAKE THE CUPCAKES: Preheat the oven to 325°. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form.
  • Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
  • Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
  • Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes.
  • Using a pastry bag fitted with a plain 1/4-inch tip (or for those of you who don't have one cut a corner off a plastic zip-lock bag and it will work just as fine), pipe about 1 tablespoon of the filling into each cupcake.
  • MAKE THE GLAZE: In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve.
Nutritional Information:
One Serving 153 cal, 1 gm fat, 0.6 gm saturated fat, 34 gm carb, 2 gm fiber.
If that is to calorie heavy for you try this cherry pie it is more diet friendly!

Sexuality promoting vegetarianism

Why is it OK to treat women as pieces of meat while they promote a vegetarian lifestyle (or at anytime for that matter)?

This article from the New York Times discusses how a vegan strip club in Oregon — Casa Diablo — is using sex to try to convert meat eaters to vegetarians as well as a Los Angeles dance group — the Vegan Vixens — that performs at events and trade shows.

The most disturbing line is:
"Vegans who use sexuality to promote the cause say it is a good way to convert carnivores."

I personally do not think this is right in any way. While yes I do enjoy creative ways to help people learn about a vegetarianism lifestyle this is going too far!
What do you think?

Tuesday, April 1, 2008

Guilt-Free Enchiladas!

OK here comes my love of Mexican food again! After I saw this recipe for guilt-free enchiladas I couldn't resist! My love of Hungry-Girl is coming out again but well she just has so many amazing ideas that I can't help myself!

I remember when I was young going out to eat at different Mexican restaurants almost once a week, and of course when I was young I didn't think twice about how many calories were in the food I was consuming. When I went home last time I sat down at a restaurant and looked around at all of the grease filled options and got worried. I felt that everything on the menu came with a side of grease and fat. After that experience I decided it was time to find low calorie versions of the food I grew up with and still love today. Don't get me wrong I will still indulge in a greasy plate of tacos every now and then but for those days I don't want all the calories I make these better for you alternatives!


Serves 2
2 large corn tortillas (like Mission Super Size)
1 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce
1/2 tsp. taco seasoning mix, dry
Optional toppings: fat-free sour cream, chopped scallions

  • Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes).
  • In a small dish, combine the onions with the re-fried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm(or for an even better taste heat them up on the stove-top to give them a little extra crunch). Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one.
  • Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas.
  • Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty).
  • Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!
Serving Size:
1 enchilada (half of recipe)
Calories: 187 Fat: 2g Sodium: 976mg Carbs: 29g Fiber: 4g Sugars: 5g Protein: 12g
I was reminded yesterday that not everyone is a vegetarian so I decided I would begin offering ways to add some meat in to the recipes I provide for those of you who can't give up your love of animal products. For this recipe go ahead and add some shredded chicken or even a little carne asada (that was my favorite back in my meat eating days) to spice things up a bit, but remember that the meat will add extra calories so figure those in if you are watching your calorie intake!
Now go fire up your ovens and let me know what you think!!