This whole-grain veggie stuffing, while not drowning in fat, does not lack for flavor or texture with the extra mushrooms, cashews and diced soy or gluten.
This dairy-free, egg-free pumpkin pie with it’s nice creamy texture keeps you wanting one more piece! It is so simple, that anyone can make it. If pie crusts aren’t your thing, you can always purchase a whole-wheat one at the store.
This recipe can be a starter for a fancy winter meal or just a good everyday soup for cold weather. I often keep some portioned in the freezer to compliment a quick lunch.
Fried rice is so easy to make and you can use any vegetables of your choice. The scrambled tofu beautifully takes the place of the eggs. A simple quick meal with a whole grain, vegetables and tofu, a great balanced entree.
Fresh peach pie made from sweet ripe peaches is a great late summer treat.
One of our summer garden favorites is yellow crookneck squash. They are good in many dishes or just sauteed with onions and a seasoning salt. This recipe is so simple that it only has three ingredients.
These extra sweet oatmeal cookies are delicious with chocolate chips, carob chips, raisins, or tiny date granules.
This is a fun tofu recipe: a natural side with stir-fried vegetables or good for sandwiches or pocket breads.
French Fries remain a favorite at our house. We went from deep fried to baked without skipping a beat–still delicious and easy to make. Here is a simple recipe you can tweak to suit yourself, even using sweet potatoes.