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. It is about the consistency of fondue.
In this recipe, oats, almonds, coconut, walnuts, flax and dates come together to make a crispy, delicious, guilt-free start for a hardy plant-based breakfast.
This salsa/salad is very versatile, quick, oil free, delicious and fun with several variations. It serves up well with chips, crackers, whole-wheat pita chips, or as an accompaniment to most meals served in nice crisp butter lettuce cups.
These delectable little crackers are gluten free, high protein and free from refined oils, but they are full of flavor and crispiness much to everyone’s delight.
This particular recipe has great texture and flavor that would enhance any Chinese cuisine. The “chicken” is soy curls, a natural unrefined soy product that absorbs the flavors provided by the sauce.
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.
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.
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.