Adapted slightly from http://health.rmad.org/sweetrecipe/milletcheesecake.htm.

Carob Chip Cookies comes from the “Recipes from the Weimar Kitchen” cookbook published in 1987. They are a health institute in Weimar, California and this cookbook is full of vegan-type recipes. My husband and I are trying to eat more vegan type recipes and I thought I’d try these just for fun. Was pleasantly surprised at how good they turned out. The recipe calls for walnuts, but I’m allergic to them, so used raw cashews instead and it turned out fine.

I love this simple, yet excellent tasting first course, because it is simple to make, tastes wonderful and has great visual appeal, and can be made in 15 minutes!

Baking intensifies the texture of this dessert, and chilling overnight will optimize the flavors.

Bake for about 45 minutes, or until the apples are soft and it’s all steamy & brown.

Submitted by: anonymous

Submitted by: Kristina Demers

Young kids can help too! My kids like to make small sculptures (like worms, butterflies, etc.) that we can eat.

egetable Dashi, a beautiful amber broth, full-flavored without being overwhelming, suits any vegetarian soup, oriental or occidental. The optional snow peas add a light green color and fragrance to the broth, especially good for spring and summer cooking.

I made this last night (based on a recipe in the local newspaper) & thought it was good and very quick for a fast meal.

African Peanut Soup 1 garlic clove 1/3 c. tomato paste 2/3 c. “Wonder Butter” (lowfat peanut butter) or regular p.b. 1/8+ tsp cayenne 4 c. veggie broth 1 sweet potato, diced 1 onion, diced 1 green pepper, diced 1 yellow squash, diced 1 can garbanzos (optional – I add because I like it to be […]

This makes a lovely soup, looks just like the real thing, but with no chicken and no fat. I hope you enjoy it as much as I did.

This would be very attractive served in a small baked pumpkin. Cut top off of a pumpkin. Clean out seeds and strings (just like Halloween). Replace top. Place pumpkin in a pan with ½ inch of water. Bake at 350 degrees for 30 minutes. Serve the cooked soup in the baked pumpkin.

This flavorful medley of whole grains and vegetables in a tomato base will warm you on chilly fall evenings.

Recipe by: Banana