This delightful fat-free date-sweetened dressing is easy to make and freezes well, avoiding last minute work on the holiday.
These two salads are perfect for holiday dinners or buffets. Romaine with grape and pear or Romaine with apple and pomegranate. The lemon-ginger dressing is that special finishing touch for both of them.
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.
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.
These dinner rolls made from butternut squash or sweet potato are amazing with a beautiful golden color and the most tender interior.
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 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!