Fruit Soup

Ingredients: 46 oz. can pineapple juice 1/2 c. tapioca 16 oz. can peaches (diced), drained 15 oz. can pears (diced, drained) 21 oz. can blueberry pie filling 1 c. blueberries (frozen) 15-1/4 oz. can pineapple (crushed) 6 oz. can grape juice (frozen) Directions: Bring 1/2 of juice to a boil; stir in tapioca and boil […]

Dried Fig Appetizers

Ingredients: 1 ¼ cups chopped dried mission figs (approximately 9 ounces) ¼ cup superfine sugar 1/3 cup orange sections, coarsely chopped 1 teaspoon orange rind, grated 1/3 cup fresh orange juice (approximately 1 orange) ½ teaspoon fresh rosemary, chopped 40 (½-inch-thick) slices French bread baguettes, toasted 1 ¼ cups finely crumbled extra firm tofu 5 […]

Citrus Cheesecake With Mango Sauce

Citrus CheesecakeIngredients:

Crust
2½ cups crushed graham crackers
½ cup toasted almond meal
6 tablespoons vegan margarine, melted

Filling

1⁄4 cup pitted, chopped dates
4 tablespoons lemon juice
1 tablespoon each lemon zest and orange zest
3 tablespoons water
1 12-ounce package extra-firm tofu
2⁄3 cup apple juice
1 banana, mashed
1 teaspoon vanilla extract
1 mango, peeled and chopped
Fresh currants and/or small berries, optional
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Spinach with Browned Pine Nuts

Ingredients: 2½ pounds fresh baby spinach, cut into strips 1 large onion, julienned 3 garlic cloves, finely chopped ½ cup pine nuts ½ cup olive oil 1 teaspoon salt Directions: Sauté onion, garlic, and pine nuts in olive oil for 3 minutes or until pine nuts are golden. Gradually add baby spinach. Add salt. Sauté […]

Pasta and Beans on Greens

Ingredients:

1 1/4 c. shell-shaped pasta, dry
1 T. olive oil
2 T. lemon juice
1 garlic clove, minced
1/2 t. oregano
6 c. mixed salad greens
1/2 c. canned kidney beans, drained and rinsed
1/2 c. canned black beans, drained and rinsed
1/2 c. pinto beans, drained and rinsed
4 plum tomatoes, diced
1 stalk celery, diced
1/4 c. sliced black olives
1/2 c. fresh spinach, chopped
1/4 c. soy cheese, fresh and grated

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Broccoli Supreme Salad

Ingredients: Prep Time: 20 minutes Yield: 12 (½ -cup) servings Cost per Serving: $0.40 Difficulty Level: Easy This make-ahead salad offers a surprisingly tasty fusion of flavors and textures that makes eating raw broccoli more fun. You can replace part of the broccoli with ¼-inch slices of broccoli stems, cauliflower florets, or shredded carrots. 2/3 […]

Lemon Vinaigrette with Flax Oil

Ingredients: Prep Time: 10 minutes Yield: 1 cup; 16 servings Cost Per Serving: $0.20 Difficulty Level: Easy A good salad dressing provides valuable nutrients and inspires you to eat more vegetables. This reduced-fat dressing boosts your intake of omega-3 fats. The distinctive flavor of the flax oil is muted by the extra-virgin olive oil, making […]

Tomato-Vegetable Barley Soup

Tomato-Vegetable Barley Soup

Ingredients:

2 garlic cloves, minced
1 medium onion, finely diced
1 cup celery, finely diced
6 cups water
2 cups potatoes, finely diced
½ cup pearl barley
2 cups carrots, coarsely grated
½ teaspoon basil, crushed
½ teaspoon garlic powder
1 tablespoon parsley flakes
2 tablespoons “chicken-like” seasoning
1 24-ounce can tomato sauce
Salt to taste

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Grilled Vegetable Salad

Ingredients: Salad 1 zucchini, cut lengthwise and then into ½-inch slices 1 yellow squash, cut lengthwise and then into ½-inch slices 1 small eggplant, cut into 1-inch cubes 1 red bell pepper, cut into 1-inch squares 1 red onion, cut into ½-inch thick slices 1 tablespoon dried Italian seasoning (or a mixture of dried basil, […]