This delightful fat-free date-sweetened dressing is easy to make and freezes well, avoiding last minute work on the holiday.
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.
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.
Perfect for brunches or holidays, this vegan frittata made with tofu and cashew cream is a colorful entrée that everyone will love. It can be served at any meal and pairs nicely with fruit or vegetables.
The apple-maple combination in this cobbler-type breakfast entree is so inviting. Quick and easy to make, you just pop it in the oven on timed bake in the evening and wake up to the lovely aroma of a yummy warm meal.
This vegan cheese sauce is delicious with vegetables, especially broccoli and cauliflower, and can make several fun quick meals with a base of macaroni, baked potatoes or a cooked whole grain. It is about the consistency of fondue.
In this recipe, oats, almonds, coconut, walnuts, flax and dates come together to make a crispy, delicious, guilt-free start for a hardy plant-based breakfast.
This salsa/salad is very versatile, quick, oil free, delicious and fun with several variations. It serves up well with chips, crackers, whole-wheat pita chips, or as an accompaniment to most meals served in nice crisp butter lettuce cups.
These delectable little crackers are gluten free, high protein and free from refined oils, but they are full of flavor and crispiness much to everyone’s delight.