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.
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 dressing is a wonderful stand-in for regular Ranch without the dairy and much less fat. It is fast and easy to make and well-received by anyone who likes Ranch-style dressings.
This curry is so versatile. You can use any five cups of vegetables that your family prefer, even frozen peas and carrots work well.
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.
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.
This rich and creamy vegan mushroom stroganoff is delicious served over noodles or Basmati brown rice. You may add gluten chunks , pieces of soy meat or as a complimentary gravy for the No-Meatballs, see Index.