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.
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.
An easy, delicious cashew-based gravy with a good depth of flavor–great for potatoes, patties and entrees. A real asset to any cook’s collection of recipes.
Minestrone has always been a favorite soup, especially with some whole-wheat bread sticks. Add a nice big salad and you have an easy, delightful, nutritious meal.
This spinach-basil pesto uses green ripe olives in place of the oil that you find in most recipes. It is delicious on pasta, new boiled potatoes or added to marinara or pizza. It only takes minutes to make and leftovers freeze well.
This particular recipe for chocolate or carob cake is very low in refined fat. It uses dates to replace all but two tablespoons of the oil and also part of the sugar.
The healthful ingredients in these plant-based patties are a good alternative to the highly refined ones at the grocers made with soy protein isolate or concentrate. These freeze very well, so make an extra batch to grab for a quick breakfast.