This is a crispy fun way to eat kale; delicious with sandwiches, a great picnic treat that satisfies the crunchy chip gene we all seem to have! They are easy to make, easy to cook, easy to store, and excel when it comes to nutrition!
This light and tender pie crust is made from simple ingredients that include no refined fats. No one would even know, it will pass without a question!
This curry is so versatile. You can use any five cups of vegetables that your family prefer, even frozen peas and carrots work well.
A little reminiscent of a macaroon, these cookies are made from yummy healthy ingredients.
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 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.
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.
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.
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.