This curry is so versatile. You can use any five cups of vegetables that your family prefer, even frozen peas and carrots work well.
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 spinach-basil pesto uses green ripe olives in place of the oil that you find in most recipes. It is delicious on pasta, new boiled potatoes or added to marinara or pizza. It only takes minutes to make and leftovers freeze well.
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 sauce is thickened and sweetened by blending thawed, frozen strawberries with dried pineapple pieces, a lovely compliment of flavors.
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 cashew cheese has multiple uses and freezes well. Works great drizzled over pizza before baking, on dishes like enchiladas or lasagna, and as a batter for frying vegetables, see Zucchini Fritters.
This vegan sausage breakfast gravy is great served on biscuits or whole-grain toast along with some fresh fruit and a side of potatoes. Whip it up the night before and you’ll have an easy morning meal for a busy schedule.