At this time of year everyone who has garden produce usually finds themselves with more summer squash than they know what to do with. Here’s a fairly simple but tasty recipe you can feed to your company that will keep them coming back for more.
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.
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 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.
This delicious vegan vegetable lasagna with cashew cheese, whole wheat noodles & tofu is full of flavor, nutrition and fiber.
This rich and creamy vegetable soup is perfect for a cool fall or winter day. Made from frozen broccoli, cauliflower and carrots, often called Broccoli Normandy, this soup is an easy meal in less than 30 minutes. All the items needed can be right in your pantry, fridge or freezer.
These fun and crispy zucchini fritters require no deep frying. They are baked in the oven and are perfect for summer gardeners with zucchini in abundance! You definitely won’t be able to eat just one!
This vegan Alfredo sauce is rich and creamy and literally only takes minutes to make. Serve with vegetables and fettuccine for a quick and delicious meal.