This one is my personal favorite–I didn’t think it would be that great, but I love it and make it all the time now!

Adapted from a very delicious recipe that was originally posted to www.fatfree.com.

Cashews provide creaminess in this delicious soup.

This delicious soup may be made either in a pressure cooker or in a regular soup pot. Delicious served with authentic Louisiana hot sauce!

Warm up your cool autumn nights with some creole gumbo! Chickpeas stand in for seafood in this healthy update of a traditional Louisiana recipe.

Roasted corn adds texture and flavor to guacamole.

I don’t like pumpkin pie made with tofu-no one ever suspects this one doesn’t have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.

Though technically this is far from fat-free, here’s a recipe that lots of people on Eat to Live use as a treat (it’s also great for kids). Dr. Fuhrman warns that 3 of these have about 100 calories, so use them responsibly!

This is the basic recipe I started out using many years ago, but since then I kind of “wing it” and probably use more nutritional yeast than flour.

Here’s a blog recipe from 2008 that’s worth trying again. Potato Gatto is a layered potato casserole that can be adapted any number of ways.

I like this when I’m craving guacamole. If you have a hard time with raw broccoli, this may be a good recipe to try. If you are used to raw foods, I think you will enjoy this; however, you can try it with cooked (see notes).

Makes 12 muffins

Make delicious sushi easily using your choice of healthy ingredients!

Delicious and hearty! Serve with biscuits and green salad. Great as leftovers and freezes well.

Put water, broth, VegeBase, carrot and celery juice in a pot and simmer. Grate beets and onions with food processor and add to the pot. Then add the bite-sized pieces of sweet potato and the sliced greens. Cook on low heat for one hour. Blend half the soup, leaving some chunky parts, so it becomes creamy, yet hearty.