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 curry is so versatile. You can use any five cups of vegetables that your family prefer, even frozen peas and carrots work well.
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.