You can make this recipe up to 3 days ahead.

Adapted from a recipe by Marie Oser

A delicious, creamy soup with no cream or added fat.

Pack mixture into 8 lightly-sprayed muffin or custard cups. Bake in a preheated 350F oven for 25-30 minutes.

A delicious, vegan main dish for your holiday celebration.

This is my traditional Thanksgiving turkey substitute, adapted from the New Farm Cookbook:

With or without the pecan topping, this decadent-tasting pumpkin pie is sure to be a crowd pleaser during the holidays…or anytime you get a craving for a treat! (NOTE: The pecan topping, obviously, adds fat. You can make a truly fat-free pie by using a fat-free crust and skipping the topping.)

Acorn squash stuffed with spiced cranberries and pears.

Although I’m not a big fan of yams or “sweet potatoes” I tried this recipe, and I love them this way. My family was impressed. It takes a bit of preparation, but well worth it. The house smelled wonderful while they were baking.

To serve, ladle soup into individual bowls. Sprinkle with pumpkin or sunflower seeds