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 dairy-free, egg-free pumpkin pie with it’s nice creamy texture keeps you wanting one more piece! It is so simple, that anyone can make it. If pie crusts aren’t your thing, you can always purchase a whole-wheat one at the store.
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 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 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 is a delicious breakfast entree inspired by creamed eggs and biscuits. A very versatile recipe, it is also great with added carrots and peas or even creamed peas alone.
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.
This delicious vegan vegetable lasagna with cashew cheese, whole wheat noodles & tofu is full of flavor, nutrition and fiber.