Recipes

Baba Ganoush Vegetable Plate

Vegan Corned Beef and Cabbage, Roasted Potatoes, and Soda Bread

St. Patrick’s Day Zucchini Muffins

Chocolate-Peppermint Pudding

Chickpea Soup with Moghrabieh (Lebanese Couscous)

Cumin Rice with Eggplant and Peas

Carrot Spice Muffins

Gumbo z’Herbes with Cajun Tempeh Bacon

Yaki-Fu Stew

Thai Eggplants and Chickpeas in Peanut Masala

A to Z Vegan Pasta Salad

Fat-Free Balsamic Fudge Cookies: A Valentine’s Treat

Polenta Lasagna with Portabellas and Kale

Rustic Red Kale and White Bean Soup

Chickpea and Turnip Stew with Ethiopian Spices

Making Soy Yogurt

Quinoa Vegetable Paella

Susan’s Lite Goddess Dressing

Green on Green Soup

Clouds in the Sunset or Roasted Butternut and Cauliflower Soup

Thick and Hearty Pinto Bean Chili

Curried Tempeh Sushi

Red Bean-Chipotle Veggie Burgers

Naked Orange Mousse

Dried Tofu and Vegetables in a Light Ginger-Garlic Sauce

Chickenless Soup for the Cold

Sunshine Citrus Bread

Vegan Eggnog Cheesecake

Pumpkin Spice Bread

Italian Lentil and Vegetable Soup

Calamondin (or Lemon) Pie with Oatmeal Cookie Crust

Southwestern Chayote Casserole

Vidalia Onions Stuffed with Rice-Lentil Pilaf

Roasted Okra

Eggplant and Tofu in Spicy Garlic Sauce

Mexican Lasagna (or Enchilada Casserole)

Southwestern Black Bean Potato Salad

Tofu Jambalaya – Vegan Jambalaya

Pasta all’Arrabbiata

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