Mussamun curry paste is a red curry paste that includes not only the standard cumin, coriander, and peppercorns, but also an aromatic array of sweet spices, including cinnamon, cloves, nutmeg, and cardamom.

1 10.5-ounce package lite extra-firm silken tofu, frozen and thawed [I use regular water-packed tofu myself - still frozen and thawed]
2 tbsp soy sauce…

This one is a little twist on normal stuffed peppers–it is a nice change, I think. And, it is quick because you don’t bake them and wait for the peppers to cook.

1 cup okara
1 onion…

Okara is the pulp left over from making soy milk. It’s full of fiber and protein.

Easy breakfast dish.

This bisque tastes so rich that no one will know it’s healthy—unless you tell them!

What follows is my very own recipe. This was originally a recipe I got from a regional cookbook called Southern Sideboards, which is put out by a Junior League group in Mississippi, I think. It was a decidedly non-vegan, non-healthful recipe, which I first made low fat and have now evolved again.

I’m so excited to announce the addition of a new blog to the Fatfree Vegan family! Maria Theresa Maggi has consented to write a journal about how eating a plant-based diet is helping her to reverse the effects of Multiple Sclerosis, Fibromyalgia, and mild Cerebral Palsy.

This dip tastes like pumpkin pie, but without the refined sugar, flour, or other junky stuff. Great for fall entertaining, or makes a tasty snack for kids (and adults, too!)