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. It is about the consistency of fondue.
In this recipe, oats, almonds, coconut, walnuts, flax and dates come together to make a crispy, delicious, guilt-free start for a hardy plant-based breakfast.
This salsa/salad is very versatile, quick, oil free, delicious and fun with several variations. It serves up well with chips, crackers, whole-wheat pita chips, or as an accompaniment to most meals served in nice crisp butter lettuce cups.
One of our summer garden favorites is yellow crookneck squash. They are good in many dishes or just sauteed with onions and a seasoning salt. This recipe is so simple that it only has three ingredients.
Fresh peach pie made from sweet ripe peaches is a great late summer treat.
This curry is so versatile. You can use any five cups of vegetables that your family prefer, even frozen peas and carrots work well.
This is a fun little treat to serve your company. The cake, drizzle and whipped cream can be made in advance for ease of entertaining, and for those who prefer, carob can easily be substituted.
A little reminiscent of a macaroon, these cookies are made from yummy healthy ingredients.
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.