I combined recipes from two classic vegetarian cookbooks, Laurel’s Kitchen and American Wholefoods Cuisine, to come up with this essential cold-weather soup. It can be made very quickly if you use a food processor to chop the vegetables (excluding potato) and cook it in a pressure cooker.

This soup is cooked in two stages so the split peas develop a creamy consistency but the sweet potatoes and shallots retain their texture. If you don’t have shallots, red onions work fine.

Here is a recipe I made up all by myself last night. It came out really well, which surprised me since I’ve never come up with a recipe completely from scratch before. I even took a picture and put it in the files section.

4-Grain Tomato Soup This soup is based on a recipe by Nava Atlas from her book Soups For All Seasons. 2 tablespoons each barley, brown rice, millet, and bulgur wheat 2 cups canned diced tomatoes w/ juice 1 teaspoon each onion powder and dill 1/2 teaspoon each garlic powder, basil, and salt 1 or 2 […]

I got this recipe from a friend I met at Weight Watchers. It’s easy to make (basically just opening cans!) and tastes really good. Nice and warming on these cold winter days. It does make quite a bit though – I ate it practically every day for a week – so unless your family will eat it too, you might want to freeze some of it. There are 1 1/2 points per cup serving. –Miriam

This makes 8 smallish muffins, with a very nice flavour and texture.

As promised I’m reporting on my weekend in the kitchen. I was aiming for a low-fat vegan panettone, but I had forgotten to buy the essential aniseed! Here’s what I made and it’s pretty darn good. I think I’ll call it PaneCathy.

This recipe makes a Texas-sized amount of salsa, so halve it if necessary.

Harrisa (also spelled harissa) is a Tunisian hot pepper sauce. I buy the Ziyad brand in a local Middle Eastern grocery store. If you can’t find harrisa, feel free to use any other spicy pepper sauce you have on hand. I started with a teaspoon of sauce and kept adding until it reached the spiciness we like, probably about 2 teaspoons.

This eggplant dip is a favorite in Chicago’s Greektown section. Prepare up to a day ahead, and refrigerate.

Recipe adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker.

Sumac grows in abundance throughout the Mediterranean, and its dried, ground berries are a fruity and astringent spice widely used in Middle Eastern cooking. If you can’t find sumac, substitute 1/4 teaspoon grated lemon rind. You may need to add up to a tablespoon of water if the mixture is too thick to process smoothly. Serve with pita wedges or sliced veggies.

Fatfree Vegan Recipes is right in the middle of a make-over.  But if you’re looking for great recipes, they’re all still here.  Just hop over to our temporary home page where you’ll find links to all the old recipes: http://oldsite.fatfreevegan.com/. After you’ve found the recipe you were looking for, be sure to drop back by […]

Using eggplant instead of lasagna noodles makes this normally rich dish light and healthy–but still great tasting! Perfect for the Fuhrman Eat to Live program.

This delicious stir-fry is packed with vegetables and flavor.