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.
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.
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.
This vegetable stir fry can be made from a bag of frozen Asian vegetables or just as often I use up whatever veggies are hanging around in my fridge waiting for a turn at the table. The sauce and first group of basic ingredients are what make the flavor.
This peanut (or almond) sauce is quick, rich and versatile. Just what is needed for a “15 minute” meal! May it bring you as much eating pleasure as it has to us.
This rich and creamy vegetable soup is perfect for a cool fall or winter day. Made from frozen broccoli, cauliflower and carrots, often called Broccoli Normandy, this soup is an easy meal in less than 30 minutes. All the items needed can be right in your pantry, fridge or freezer.
This chocolate or carob pudding is rich and delicious and can be made with a minimum of effort. Serve with whipped coconut cream; a great treat for weekend guests or when you are hosting a dinner.