Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup.

A very hearty stew that, because of the portabella mushrooms, tastes downright meaty.

Easy, quick, and flavorful!

Here’s a recipe that’s perfect for both the Fuhrman and McDougall programs. I got it from the Veg-Recipes list, but I’ve adapted it to remove the olive oil that was used to sauté the onion. I also reduced the amount of allspice because I made it as it was listed (1/2 tsp) and it was a little overwhelming. Even with the full amount of allspice, it was very tasty–even my six-year-old liked it, and she claims not to like eggplant.

Aromatic and fresh, this healthy version of a favorite chickpea curry is sure to please.

These enchiladas are delicious and different – and gluten-free.

This is even better made a day ahead so that the flavors have a chance to meld together–a great make-ahead dish!

This recipe is a life-saver on the Eat to Live program. You can eat it for any meal and you can eat as much of it as you want! It’s delicious.

Blog Recipe of the Week: Adapted from Anna Thomas’ Love Soup, this rich and flavorful soup is hearty enough to be a satisfying main dish.

Here’s a delicious, fast chili suitable for the Fuhrman program. You can omit the corn completely and just use more zucchini if you’re trying to cut out grains. This is thick enough to serve as a filling for burritos.

When I first became a vegetarian many years ago, one of the first recipes I adapted was my mother’s beef stew. Back then I used tempeh and browned it in oil. But once I discovered TVP chunks, I liked them even better. This stew is super low in fat and a complete meal in itself!

The fresh herbs really give the salad its pizzazz, so try to find some if you don’t grow your own.

This week’s Blog recipe is a super-easy treat you can make in minutes in your microwave, Baked Apples, with either a raisin or blueberry filling.

If couscous is not available, this easy dish can be served over whole grains, such as millet, quinoa, or brown rice.

I made this last night for today’s lunch and it turned out excellent! (I used fire roasted tomatoes).