Inspired by traditional African recipes, this delicious stew gets its richness from sweet potatoes and natural peanut butter. While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount or leave it out entirely. If you follow the Eat to Live program, you may want to substitute a raw nut butter.
Mix all ingredients in saucepan; let stand for 5 minutes. Bring to a good boil over medium heat, stirring frequently. Cool 20 minutes and stir. Store in refrigerator.
These light, uncooked rolls are the perfect start to any Asian meal. They’re very easy to make, and you can vary the filling ingredients to suit your taste–and your creativity! Serve them with Peanut Sauce, as shown, or with Soy Orange Sauce.
I use this tofu recipe for adding to stir-fries, rolling up in sushi, and serving with gravy on Thanksgiving. It’s a great, easy all-around tofu recipe that even kids love (my daughter snacks on cubes of baked tofu).
This delicious Middle Eastern dip has transformed many eggplant-haters into eggplant-lovers.
When I use salsa as a dressing, I make a yummy black bean dip and put it on the bottom of the plate and then add my salad and then the salsa. The bean dip gives it a yummy taste. Here’s what I do:
These dessert wontons are a great way to serve pumpkin pie individually. Look for packaged wonton wrappers in Asian grocery stores. Be careful–many of them are not vegan.
This delicious soup is a nutritional powerhouse! And, it’s so tasty that I have no trouble getting my 8-year-old to eat her vegetables when they’re prepared this way.
This sweetly scented dessert is a light way to end a filling meal, and is also perfect for those who’d like to limit their intake of sugar.
Recipe by: The McDougall Newsletter September 2005 Vol. 4, No. 9
Heather and Mary attended an enlightening vegetarian cooking class given by John Ash recently. All of the recipes were easily adapted to the McDougall style of cooking. This was one of our favorites. It is delicious, easy to make, and was a big hit during the class.
Vegetable Soup Submitted by: Courtney (adapted from American Vegetarian Cookbook) 1 onion 2 green onions 2 celery stocks 2 carrots 1 zucchini 1 garlic clove, pressed 2 green chard leaves or kale 2 C broccoli florets 6 C water 2 Vegetable bouillon cubes or 2 tablespoons powdered veggie broth 1/2 C minced fresh parsley Cut […]
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