Whilst Kosher River Cruise has spent years creating and developing regular menus on their kosher cruises, they are pleased to announce that they have introduced a new high protein VEGAN menu, giving their vegan and vegetarian guests a healthy and varied diet.

Every meal begins with a large prepared and fresh salad bar.There is always a vegan starter or a vegan pasta dish: such as Forest mushroom risotto, vermicelli with lemon and artichoke pesto, melazane in carroza, baked penne and pumpkin. They always have at least one Vegan soup: such as Sweet potato and carrot, French Onion Soup, Mushroom Bisque, Vichyssoise. For Entrée, they always have at least one exciting vegan choice: As mentioned these have been designed to be tasty with a high protein content: Such as Sweet potato and black bean quesadillas, crusted cassoulet with tofu, squash and quinoa chili, shepherdess pie with quinoa. Most of their desserts are vegetarian but they have a nice selection of vegan choices: Such as Linzertorte, Sacher Torte, Peach Melba, Apple crumble. Enjoy whilst maintaining your dietary choices. If you are gluten intolerant they also have special choices just for you.

For more details click onto www.kosherrivercruise.com.

SMOKEY RATATOUILLE CASSEROLE

SAUCE INGREDIENTS

2 lbs vine-ripened tomatoes, roughly chopped

1/2 lb button mushrooms, sliced

2 carrots, minced

2 ribs celery, minced

1 onion, minced

1 yellow bell pepper, roasted and chopped, skin, seeds and stem removed

1 red bell pepper, roasted and roughly chopped, skin, seeds and stem removed

1 anaheim or poblano pepper, roasted and roughly chopped, skin, seeds and stem removed

1 chile pepper, roasted and roughly chopped, skin, seeds and stem removed

8 basil leaves, minced

1/4 cup olive oil, divided

2 tsp crushed garlic

1 tsp salt

3/4 tsp smoked paprika

1/2 tsp paprika (also known as sweet paprika)

1/2 tsp cayenne (if spice sensitive use 1/4 tsp)

1/2 tsp oregano

SLICED VEGETABLE TOPPING INGREDIENTS

4 Roma tomatoes (approx 10 oz), sliced very thin

2 small zucchinis (about 8 oz), sliced very thin

2 small Japanese eggplant (about 5 oz), sliced very thin

2 small yellow squash (about 5 oz), sliced very thin

2 tbsp olive oil

1 tsp crushed garlic

Salt and pepper

1 tsp fresh thyme, chopped

2 tsp fresh chopped basil

EASY SPAGHETTI SQUASH (Squashetti)

This is a great recipe for fall, easy to make and low in carbs.

Times

Prep Time: 15 minutes min

Cook Time: 10 minutes min

Ready Time: 25 min

Servings

4-6 s

Ingredients

1 spaghetti squash

Salt

Pepper

1 onion, chopped

2-3 table spoons of olive oil

DIRECTIONS

Preparation

Poke holes all over the spaghetti squash with a fork. Microwave for 10-20 minutes depending on how large it is, allow to cool. Cut in half and then remove the seeds. With a fork, pull out the squash so that it resembles spaghetti. Chop onion and sauté in hot oil (I used garlic oil), put in spaghetti squash and stir it up until it is golden. Salt and pepper to taste.