Hummus is a Middle Eastern dip or spread. There are lots of recipes for it, each with a different proportion of ingredients. Over the years I’ve worked on mine to make it much lower in fat than the original version. If you want to make it truly fat-free, omit the tahini and increase the seasonings. You may also add one of the optional ingredients noted at the end of the recipe.

I have been making a lot of lentil dishes lately, because they are cheap and easy and do not require soaking.

They came out quite decadent but unfortunately the process of filling the cups was so damn time consuming, that I gave up at #9 and just licked the rest of the chocolate and filling.

Got this one in an email from VegNews Magazine. I took the oil out that it called for. It sounded pretty good. It seemed like a lot of maple syrup, so I would probably cut it in half.

HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy.

Submitted by: Krissy Moore
Recipe by: Eriko Moriyama

Submitted by: Gayle

The cake (chocolate peppermint bundt cake) made with orange extract instead of peppermint, came out moist and delicious. I drizzled a mixture of vegan confectioners sugar and soy milk over the top and we had it for my sister-in-law’s birthday.

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Recipe by: Banana

Rich, creamy, fast desert with only 1 gram of fat and no cholesterol.

Here’s one that I used long ago. It’s from the November 1991 issue of Vegetarian Times, and until now it’s been in a binder with a lot of old recipes. I remember making it several times and liking it and then passing it along to my non-vegetarian father when he wanted to use up a lot of the citrus fruit he grows. He loved it, too.

from VeganCooking

I recently tried “Cheez Please Soup” from The Ultimate Uncheese Cookbook (another Joanne Stepaniak book) and it was amazing!!! Really thick, creamy and cheesy tasting. Could be a dip if you leave out the milk/broth. The first time I made it with broccoli. Next time, we’ll be adding chilies, tomatoes, and cilantro for a “Nacho” version.

Here is one of my all-time favorites, my variation on a recipe by McDougall. You can alter the liquid as you like to make it anything from soup to stew to very thick.