egetable Dashi, a beautiful amber broth, full-flavored without being overwhelming, suits any vegetarian soup, oriental or occidental. The optional snow peas add a light green color and fragrance to the broth, especially good for spring and summer cooking.

I made this last night (based on a recipe in the local newspaper) & thought it was good and very quick for a fast meal.

African Peanut Soup 1 garlic clove 1/3 c. tomato paste 2/3 c. “Wonder Butter” (lowfat peanut butter) or regular p.b. 1/8+ tsp cayenne 4 c. veggie broth 1 sweet potato, diced 1 onion, diced 1 green pepper, diced 1 yellow squash, diced 1 can garbanzos (optional – I add because I like it to be […]

This makes a lovely soup, looks just like the real thing, but with no chicken and no fat. I hope you enjoy it as much as I did.

This would be very attractive served in a small baked pumpkin. Cut top off of a pumpkin. Clean out seeds and strings (just like Halloween). Replace top. Place pumpkin in a pan with ½ inch of water. Bake at 350 degrees for 30 minutes. Serve the cooked soup in the baked pumpkin.

This flavorful medley of whole grains and vegetables in a tomato base will warm you on chilly fall evenings.

Recipe by: Banana

Hummus is a Middle Eastern dip or spread. There are lots of recipes for it, each with a different proportion of ingredients. Over the years I’ve worked on mine to make it much lower in fat than the original version. If you want to make it truly fat-free, omit the tahini and increase the seasonings. You may also add one of the optional ingredients noted at the end of the recipe.

This delicious Middle Eastern dip has transformed many eggplant-haters into eggplant-lovers.

I have been making a lot of lentil dishes lately, because they are cheap and easy and do not require soaking.

They came out quite decadent but unfortunately the process of filling the cups was so damn time consuming, that I gave up at #9 and just licked the rest of the chocolate and filling.

Got this one in an email from VegNews Magazine. I took the oil out that it called for. It sounded pretty good. It seemed like a lot of maple syrup, so I would probably cut it in half.

HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy.

Submitted by: Krissy Moore
Recipe by: Eriko Moriyama

Submitted by: Gayle