This curry is so versatile. You can use any five cups of vegetables that your family prefer, even frozen peas and carrots work well.
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.
This is a fun tofu recipe: a natural side with stir-fried vegetables or good for sandwiches or pocket breads.
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.
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 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 simple vegetable dip is quick, easy and delicious!
Pot Pie is a favorite with most people and this creamy vegan version won’t let you down. Take a few extra minutes to make this special treat for a cold winter day.