Soy curls are a natural unrefined soy product with nothing added. They are similar to tofu as they absorb seasonings and flavors from the dish. This particular recipe has great texture and flavor that would enhance any Chinese cuisine. Serve over brown rice for a satisfying entree, and a delicious way to get your […]
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 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.
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 is an easy one-dish meal which works great for entertaining. It can be assembled a day or two in advance and refrigerated until ready to bake.
This peanut (or almond) sauce is quick, rich and versatile. Just what is needed for a “15 minute” meal! May it bring you as much eating pleasure as it has to us.
This is a delicious breakfast entree inspired by creamed eggs and biscuits. A very versatile recipe, it is also great with added carrots and peas or even creamed peas alone.
This whole-wheat bread recipe was written for a bread machine–such an easy way to make dough, just the perfect amount of kneading with no effort, and cleanup couldn’t be any easier.