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!
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.
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.
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.
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.
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.
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 vegetable stir fry can be made from a bag of frozen Asian vegetables or just as often I use up whatever veggies are hanging around in my fridge waiting for a turn at the table. The sauce and first group of basic ingredients are what make the flavor.