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.
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 is a crispy fun way to eat kale; delicious with sandwiches, a great picnic treat that satisfies the crunchy chip gene we all seem to have! They are easy to make, easy to cook, easy to store, and excel when it comes to nutrition!
This is a most satisfying fall and winter soup with hearty vegetables and a meaty protein.
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.
This curry is so versatile. You can use any five cups of vegetables that your family prefer, even frozen peas and carrots work well.
Here’s a fairly simple but tasty recipe you can feed to your company with the abundance of summer squash that our gardens provide each summer. Hopefully it will keep them coming back for more!
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.
This is a fun tofu recipe: a natural side with stir-fried vegetables or good for sandwiches or pocket breads.