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.
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 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.
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.