I recently began making my own pasta sauce using tomato paste because I don’t like the chunks of tomatoes that come in the store bought jars. I’ve never written anything down but have just added ingredients ‘to taste’ as I’ve gone along, here is the general recipe:

This is my famous Panang curry recipe with kale, which has a slightly different twist and lots of veggies – resulting in a huge pot of steaming, nutritious joy.

Adapted From A Potful of Recipes, Joanna Lund

A holiday meat-free loaf made from silken tofu, walnuts, vegetables, and bread crumbs.

Vegan dressing topped with seasoned tofu slices.

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:

This was posted by Faith on the McDougall list, and several people made it and liked it.

Miss deviled eggs? Try this completely vegan tofu-based recipe for a delicious treat.

The trick to this great salad is the marinating and baking of the tofu.

1 (12-ounce) packages firm tofu, drained
1/3 cup freshly squeezed orange juice…

Black Bean Tofu Patties for dinner, served with rice (spiced to a golden yellow color) and a selection of colorful, fresh, seasonal fruits and vegetables, will look good enough to eat!

I often make this without the fake meat and cheese and add more zucchini (about 2 med.), peppers, and mushrooms, just to increase the veggie servings and keep it simple. It is good both ways!

This comes from the McDougall newsletter. I made this in the crockpot last Friday, and we are STILL eating it! It makes an enormous amount. The taste is similar to baked beans–we’ve been calling it “Sweet Beans.” It’s good, but it’s more like a side dish, so don’t make it unless you are feeding a crowd, are planning to freeze some, or can figure out a way to halve the recipe.