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.

1 cup TVP granules
7/8 cup Boiling water…

2 cups soy milk
2 Tbs cornstarch…

2 medium leeks
couple of cloves of garlic…

1 md Butternut squash — peeled and diced
2 c EDENSOY, Original…

6-10 zucchini
5 lbs. carrots…

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!)

This makes two 3.5-cup smoothies and provides half the fruit and all the raw veggies you need on the ETL plan. Drink up! –tortugita718

This recipe is higher fat than the 15% guideline for this website; however, I feel the fat from the ground flaxseeds–which provides the adequate Omega 3s for an entire day for most of us–justifies the higher fat because it is functional nutrition. –tortugita718

This is a recipe I made for a coworker of mine who saw how healthy my homemade vegan meals looked and that I seem healthy and happy. I made this for him and have named it in his honor. –tortugita718

1/2 lb tomatoes seeded and chopped
1 1/2 tbl tomato paste…

1 lb. extra firm tofu
3/4 C. water…

1 Tbsp. water
1/2 c. finely minced onion…