Veggie Overload Zucchini Lasagna

I acquired a couple huge zucchinis from a co-worker and this is what I came up with. Instead of using pasta to create the lasagna layers, I used thin slices of zucchini. The ricotta "cheese" is actually shredded tofu. The filling consists of tomatoes, corn, olives, carrots, bell peppers, onions and mushrooms. Man, I love veggies.

Chik'n and Broccoli Pizza

With a new digital camera in-hand I am finally ready to restart my food blog. This time around I'm not going to bother with the recipes. The focus will be on pictures of my meals, since that's what people like to see anyways. I've been experimenting with a lot of vegan cuisine lately so I think I'll have plenty of stuff to share with you. Let's eat!

Yes, this pizza was as delicious as it looks in the photo. The crust was made from scratch (healthy whole-wheat!) and the sauce is "cream" based (tofutti cream cheese + soy milk) with some pesto mixed in. No fake cheese here, just fresh veggies and a bag of Morningstar Farms Chik'n Strips.

Spicy Spinach Puttanesca

This Italian dish is chock full of delicious and nutritious veggies. Plus, I love its array of flavors. The onions lend their sweetness while the capers and olives add a more pungent flavor. The amount of spiciness can be adjusted to your personal taste by adding more or less cayenne pepper. It tastes just as good as it looks!

1 medium onion, thinly sliced
1 bulb (not clove) of garlic, peeled and thinly sliced
2 tablespoons extra virgin olive oil
1 14-oz can diced tomatoes
3/4 cup sliced olives (I chose black and kalamata this time)
1 tablespoon capers
4 cups raw spinach leaves
1/2 teaspoon cayenne pepper
salt and pepper to taste

Heat the olive oil in a large pan on medium heat. Stir in the onions and garlic. Let cook at medium-low heat for 10 minutes until they start to caramelize and sweeten, stiring occasionally. Increase heat to medium-high and add tomatoes, olives, capers and cayenne pepper. Cook for 5 minutes. Take pan off stove and add in spinach leaves. Fold in leaves to the rest of the sauce mixture and the let the residual heat wilt them. Add salt and pepper to taste. Serve over your choice of whole wheat pasta. Yield: 4 servings