This vegan pizza is topped with a “cheese” sauce made from healthy whole food ingredients. Delicious!
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Easy, Eat to Live-friendly mushroom soup.
Recipe By :Adapted from American Institute Cancer Research Recipe Corner
Serving Size : 6
Here’s a recipe we’ve used for years. My daughter, a senior in college, is addicted to it. While it isn’t like the Kraft thing, we find it good on potatoes, rice, or steamed broccoli and cauliflower as well as on noodles. –Sherry
Alternate Ingredients: I think this would also be good with crumbled firm tofu, especially Italian Herb “More Than Tofu” or cannellini beans in place of the TVP. –embroiderama
My kids – even the pickiest ones loved it and even asked for more. There is a small amount of fat in this recipe from the vegan cheese. I’m hoping this tiny amount doesn’t upset anyone. I apologize in advance if it does. It’s so hard to find recipes that are virtually fat free that my kids like – this one fit the bill so I thought I’d share it. –Gayle
I use six cloves of garlic because I like things really garlicky. The recipe will taste okay with only three cloves.
Submitted by: Good Friend
Source: Recipes from the Weimar Kitchen
Quick and very easy!
This creamy stroganoff is perfect over rice, toast, or egg-free noodles. Just add a crunchy tossed salad to complete your meal. –Maida
Recipe by: Sandie, from http://www.geocities.com/sandieb101/santafepastasalad.html
We eat this at least once a week. If I don’t have a quart of my own spaghetti sauce handy, I use a jar of store-bought. –serene
Tinkyada Pasta Joy now makes wonderful whole grain brown rice pastas – widely available in supermarket natural food sections. Brown rice pasta makes this dish gluten-free.
1 Tablespoon Salt
1 pound radiatore or spiral pasta, uncooked
2 Tablespoons Water — or vegetable broth for sauteing…
Regular chili powder is quite mild. It is a mix of oregano, cumin, garlic, spices and small amount of pepper. For those who like it hotter, add cayenne pepper or hot sauce.
- Black and Red Lentil ChiliThis is probably the fastest chili I’ve ever made without using canned beans. The secret is black beluga lentils, which cook quickly and keep their shapes, giving this chili a very hearty texture. I combined them with split red lentils, which cook just as quickly but break down to create a thicker broth. Together they […]
- Is “Significant Benefit” Enough?Thanks to my internet pal MS Nomad, I just learned that March is Multiple Sclerosis Awareness Month. A little while back she also posted a link I shared on my blog’s facebook page to an article/video by Dr. Gregor about treating multiple sclerosis with diet. He gives an overview of Dr. Swank’s pioneering work, stressing how those diagnosed with […]