Spinach Miso Udon Noodles
Chewy, nutty udon noodles are dressed up with marinated tofu and a miso dressing.
Portobello-Stuffed Butternut Squash
This dish can be cooked in a conventional or microwave oven. Serve on a bed of Garlic-Pine Nut Spinach.
White Beans with Feta and Artichokes
Serve this bean and artichoke combo over a bed of field greens or chopped romaine with slices of toasted French bread.
Adzuki Bean Minestrone
Adzuki Bean Minestrone is more of a hearty vegetable and pasta stew than a soup.
Eat-With-Your-Fingers Vegetable Rainbow
You can serve this vegetable mixture over brown rice, couscous or angel hair pasta.
Begin pouring limeade into an ice cube tray untill it's half full. Pour pomegranate juice into ice cube tray over the limeade untill full. Gently stir…
Mix butter and sugar. Add eggs and mix until smooth. Break bananas into small pieces and mix with butter, sugar, egg mixture. If not using…
Easy Breakfast Cookies
Use blender to grind the 1/2 c oats to a fine flour consistency. Add eggs, cottage cheese, cinnamon and vanilla, blend until smooth. Transfer to…
Edamame Trail Mix
Toss edamame and cranberries together. Coarse salt can be added for a sweet/salty flavor if desired. Store in an airtight container for no longer than…
Mock Lobster Salad
Use this tofu-based salad to fill fresh hot dog buns or layer it between slices of your favorite bread.
A stew made with cabbage, carrots, potatoes and paprika, this vegetarian version is loads lighter than the traditional version using chicken fat and dairy cream.
Spicy Black Bean Dip
For a fat-free version, eliminate the olive oil. This spicy dip will keep 1 week in your refrigerator.