Silken tofu provides the base for this delicious pesto sauce made without oil or cheese.

These roasted vegetables are one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.

The trick to this great salad is the marinating and baking of the tofu.

This delicious, slightly spicy salad is perfect summer fare. The soymilk/coconut extract combination adds an exotic richness.

This wonderfully spiced soup can be made in either a pressure cooker or regular soup pot.

Minty, lemony, and delicious pressure cooker recipe.

I adapted this recipe to remove the oil and cut down on the coconut milk, and I replaced the green beans the recipe called for with chickpeas. My family really loved this quick and easy, pressure-cooker dish.

Susan’s serving suggestion: I like this recipe with cauliflower added. After removing the lid, I add about 1 pound of chopped cauliflower, replace the lid, and heat over low heat until the cauliflower is just cooked, about 5 minutes. This also works with frozen chopped cauliflower.

This recipe, adapted from Rick’s book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice.

A quick and easy soup made from can pumpkin and tomatoes.

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…

I made this in my Crock-Pot one raw rainy Sunday, and it was pure comfort food. The next day, it even tasted better!

This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).

3/4 cup brown rice — (uncooked)
non-stick cooking spray
2 cloves garlic — minced…

Coconut milk gives this rice a higher fat content but adds a depth of flavor that makes it a favorite special occasion side dish.