3 ribs celery, sliced
1 medium onion, chopped
1 medium yams or sweet potatoes…

This is what I made for dinner 2 nights ago and it was very yummy!

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.

1/4 cup water
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 tbsp chili powder…

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.

1 cups rinsed and drained quinoa
2 cups water
1 large onion, diced…

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!

Bean and vegetable stews are a common dish eaten throughout Greece. This flavorsome stew originates from the Greek island of Crete.

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

3 cups diced eggplant
2 medium zucchini, sliced…

This is a recipe I adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. This version is no longer cooked in a crockpot, and I’ve removed the oil and made some changes in how the ingredients are combined. The first time I made this, my husband pronounced it “one of the best things I’ve ever tasted”!

2-3 cloves garlic, chopped
3 medium-large zucchini, halved and sliced 1/2 inch thick…

Mirletons (also spelled “mirlitons”) are a favorite vegetable in south Louisiana. The mirleton is also known as the Chayote, Alligator Pear, Mango Squash and Vegetable Pear. This recipe may also be used to stuff peppers or other vegetables.

Spicy without being hot, exotic without using hard-to-find ingredients, Khalota (pronounced Ha-Lo-Ta) is a delicious introduction to North African cooking.