Fresh peach pie made from sweet ripe peaches is a great late summer treat.
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 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 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 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.
These easily made multi-grain buttermilk-like pancakes are a delectable morning treat. Great for company or a fun family breakfast.
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.
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.