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 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.
This spinach-basil pesto uses green ripe olives in place of the oil that you find in most recipes. It is delicious on pasta, new boiled potatoes or added to marinara or pizza. It only takes minutes to make and leftovers freeze well.
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 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 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.