Use this simple recipe in place of oil in salad dressings.

Okay, here comes the beauty of the pressure cooker. If you don’t have a pressure cooker, the recipe will remain the same, but you will need to allow the soup to simmer for at least an hour until the vegetables are soft.

This classic Italian soup is always vegetarian, and if you leave off the parmesan cheese it’s vegan.

Cooking Light did a vegetarian section on beans in this last issue, and this is adapted from their recipes and is really great.

2 tsp water
1 cup celery…

1 10.5-ounce package lite extra-firm silken tofu, frozen and thawed [I use regular water-packed tofu myself – still frozen and thawed]
2 tbsp soy sauce…

This one is a little twist on normal stuffed peppers–it is a nice change, I think. And, it is quick because you don’t bake them and wait for the peppers to cook.

1 cup okara
1 onion…

Easy breakfast dish.

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…