Monday, November 8, 2010

Deliciousness, vegan style

It's Vegan Mofo month in the blogosphere, and yummy vegan recipes are popping up all over. If there is no vegan cooking in your life, there should be. Eating meatless meals a few times a week is good for your health, the environment, and your budget. Even though I'm back on the meat now, I still eat plenty of vegetarian and vegan meals.

Vegan meals don't have to be really complicated or involve a bunch of unusual ingredients. Think meatless chili, vegetable stir-fries, pasta, and bean and vegetable soups. I chose to make this eggplant and zucchini casserole last night not because it was vegan, but because it sounded delicious - and it was. The creamy filling made from beans is the best part. To me this casserole was very reminiscent of eggplant parmigiana, but with more vegetables and without a ton of cheese.

Recipe at Oh She Glows

Speaking of cheese....yes, that is cheese on top of the casserole. The crazy cheese lover in me thought the dish would need it, but it really doesn't. Seriously. The creamy filling adds plenty of richness (and without all the extra fat that cheese adds). So skip the cheese, make this a totally vegan meal, and enjoy!