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.
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.
Fresh peach pie made from sweet ripe peaches is a great late summer treat.
These extra sweet oatmeal cookies are delicious with chocolate chips, carob chips, raisins, or tiny date granules.
French Fries remain a favorite at our house. We went from deep fried to baked without skipping a beat–still delicious and easy to make. Here is a simple recipe you can tweak to suit yourself, even using sweet potatoes.
These two healthy whole grains work together well with the walnuts and seasonings contributing to it’s special flavor. Keep frozen cooked grains in your freezer for making quick meals.
Minestrone has always been a favorite soup, especially with some whole-wheat bread sticks. Add a nice big salad and you have an easy, delightful, nutritious meal.
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 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.