This yoga diet meal is a hearty, warming, delicious dish that is ready in 55 minutes and offers great left overs. Importantly, we are getting through the last days of winter at the studio. One of our favorite foods this time of year is baked pasta. In addition, it uses up the last winter vegetables from the garden and furthermore can be made both vegetarian or vegan. Finally, use rice pasta for a gluten free alternative.
Prep time 20 minutes. Bake time 35 minutes. Oven 350 F.
- 3 cups whole wheat pasta or rice pasta (gluten free option)
- 1 cup skim milk or unsweetened soya milk (vegan option)
- 3 tbsp of whole wheat flour or rice flour (gluten free option)
- 1/4 cup of Parmesan cheese or almond meal (vegan option)
- 1/4 cup of low fat mozzarella cheese or soya cheese (vegan option)
- 1/4 cup of low fat cheddar cheese or soya cheese (vegan option
- 1/4 cup of vegetarian pasta sauce
- 1 medium onion chopped
- 1 small tomato chopped (optional)
- 1/2 cup of frozen peas
- 1 cup chopped kale uncooked
- 1 cup of chopped spinach uncooked
- 1 cup chopped broccoli uncooked
- 3 cloves of garlic chopped
- salt and pepper to taste
Preheat oven 350 F. Cook pasta in a large pot until done, and drain and set aside. In a deep sauce pan on medium heat warm milk and flour, stir constantly until it thickens to a cream like texture. Add half of the Parmesan cheese and half of the cheddar and mozzarella cheese to the milk mixture. Remove from heat. Add onion, frozen peas, kale, spinach, broccoli and kale. Add garlic. Mix well. Pour over pasta and mix thoroughly. Next, season with salt and pepper to taste. Finally, add the remaining cheeses to the top.
Bake for 35 minutes at 350 F. Broil for 2 minutes to brown and crisp the top.
Yoga Diet Tips – Vegetarian, Vegan and Gluten Free
This is a great meal to try if you are trying to become vegetarian or vegan. Importantly, it is filling and hearty without meat. Mushrooms can be added if you feel you’d like a meaty texture. In addition, using low fat cheeses or soya substitutes helps with having a hearty feeling after the meal without the added fat. Finally, you can substitute wheat pasta with rice pasta for a gluten free option.