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2 cups almond milk (or other non-dairy milk)
2 cups medium shell macaroni
Sea salt and freshly ground pepper
1 head cauliflower, cut into small florets
2 tablespoons unsalted butter
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded or grated Parmesan cheese
2 teaspoons Dijon mustard
Hungarian paprika

Preparation:

Spray 11″x7″ baking dish with nonstick oil.
Cook macaroni in salted boiling water for 6 minutes.
Drain macaroni and set aside.
Heat milk in large saucepan.
Add the cooked macaroni shells and cauliflower florets.
Season well with salt and pepper.
Cook for 3-5 minutes, until cauliflower and macaroni are tender and sauce is thickened.
Add butter, cheddar and mozzarella cheeses and mustard.
Stir and cook over low heat until cheese has melted.

Preheat broiler:

Pour macaroni mixture into prepared baking dish.
Top with Parmesan cheese and paprika (can add more cheddar cheese, if desired).
Place casserole in the upper third of over to brown (watch carefully).
Remove from oven.
Ready to dig in…

Serves 4 – 6
Note: To make this a vegan dish, use plant-based butter and non-dairy cheeses.

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Nonstick cooking spray
1 large unpeeled eggplant
1 to 2 tablespoons olive oil
Sea salt and freshly ground black pepper
3/4 cups marinara sauce, store-bought or homemade
3/4 cup shredded mozzarella cheese
1/4 cup shredded or grated Parmesan cheese

Preheat oven to 400°

Line baking sheet with parchment paper.
Spray with nonstick cooking spray.
Cut off and discard both ends of the eggplant.
Slice eggplant into 1/2 inch thick rounds.
Arrange slices in a single layer on baking sheet.
Brush tops of slices with olive oil and sprinkle with salt and pepper.
Bake for 20 minutes, or until eggplant is soft and golden brown.
Remove from oven.
Top each slice with approximately 1 tablespoon marinara sauce and 1 tablespoon mozzarella cheese.
Sprinkle slices with the Parmesan cheese.
Bake for 5 – 10 minutes, or until the cheese is hot and bubbly.

Note: Substitute the cheeses for non-dairy ones to make this vegan.
Inspired by a recipe from Joy Bauer, MS, RDN

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4 Japanese Eggplants, cut in half lengthwise
1/4 cup good quality olive oil, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 – 1 cup marinara sauce
1 cup crumbled feta cheese
1/2 cup tortilla chips, finely crushed
1/4 cup grated Parmesan cheese
1 pinch crushed red pepper flakes
Torn fresh basil leaves, garnish

Preheat oven to 400°

On a rimmed baking sheet fitted with parchment paper, place the halved eggplants cut side up.
Rub them with 2 tablespoons olive oil; season with salt and pepper.
Roast them for approximately 15 minutes, or until tender.
Remove eggplants from the oven.
Divide marinara sauce evenly over each eggplant half.
Sprinkle with feta cheese.
In a small bowl, mix together crushed tortilla chips, Parmesan cheese, red pepper flakes, and remaining 2 tablespoons olive oil.
Top eggplant halves with the crumb mixture.
Return to oven and bake for approximately 12-15 minutes, until brown and bubbly.
Garnish with basil leaves.

Serves 2-4

For Vegans, substitute the cheese for non-dairy cheese

Inspired by a recipe from Giada De Laurentiis

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2 tablespoons olive oil
2 leeks, cleaned, thinly sliced, white and light green parts only
2 cloves garlic, minced
2 teaspoons thyme leaves, optional
1 tablespoon tarragon, chopped, optional
1 cup arborio rice
1/3 cup dry white wine
3 cups vegetable stock, warmed, divided
3/4 cup frozen peas, thawed
2 tablespoons non-dairy butter
1/2 cup non-dairy Parmesan cheese, grated
Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 375ºF.

Heat a shallow Dutch oven or sauté pan over medium-high heat and add olive oil.
Add the leeks and cook until almost tender, about 4 minutes.
Add the garlic, thyme and tarragon during the last minute of cooking.
Season with salt and pepper.
Add the rice and brown slightly in pan for 1-2 minutes, until lightly opaque.
Add the wine and allow to reduce by half.
Add 2 cups of vegetable stock and stir to combine.
Bring to a simmer, cover and place in the oven to bake for 25 to 30 minutes or until the liquid is absorbed and the rice is al dente.
Remove from the oven, stir in the remaining vegetable stock, peas, non-dairy butter
and non-dairy parmesan cheese.
Season with additional salt and pepper and serve.

Serves 4-6

Note: Can substitute medium-sized yellow onion, diced, for the leeks

Inspired by a recipe from the chew.com

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2 tablespoons olive oil
1 large bunch broccoli, stalks and flowerettes, finely chopped
16 ounce bag baby carrots, chopped
16 ounce box lasagna noodles
1 container silken tofu
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
salt to taste
1/4 cup Parmesan cheese, vegan
2 cups shredded mozzarella cheese, vegan
2 – 24 ounce jars tomato sauce, divided

Preheat oven to 350°F.

In a large skillet, heat olive oil on medium heat and saute chopped broccoli and carrots until tender, about 7 minutes.
Place in a large bowl and refrigerate until cool.
Cook noodles, drain, and lay flat until cool.
Mix silken tofu with garlic powder, oregano, basil and salt.
Add silken tofu mixture, Parmesan cheese, and mozzarella cheese to the bowl of broccoli and carrots, mix well.
Using a spatula, spread 1/2 cup of the filling onto length of each lasagna noodle, leaving 1/2 inch space at each end so roll-ups do not overflow.
Roll each one up tightly.
Spread 1 jar of the tomato sauce on the bottom of a deep baking pan.
Place roll-ups seam side down.
Cover pan with tin foil and bake in oven for 45 minutes.
Remove from oven and top with the remaining tomato sauce.
Bake uncovered for 15 more minutes.

Serves 4