1 T tamari soy sauce
1 teas dark sesame oil…

¼ cup creamy peanut butter
¼ cup firmly packed brown sugar…

1/2 cup TVP granules
1 tablespoon liquid smoke flavoring — (1 to 2 tablespoons)…

This is the sauce used in my Pasta Primavera recipe. In addition to being great with pasta, it makes a delicious sauce for steamed vegetables or baked potatoes–or both! –SusanV

I have an awesome lower fat pesto sauce. I got it from the McDougall newsletter and adapted it. I think the original was created by Jill Nussinow who teaches together with McDougall’s during their live in sessions and on their latest DVDs.

Simple but yummy.

I invented this recipe last night to use up some of the many tomatoes I have ripening right now. It was yummy!

This recipe was adapted from “Tofu Cookery” by Louise Hagler. The oil has been omitted from an otherwise wonderful recipe and the quantity of tofu changed for convenience.

I love this recipe. I follow the variation at the bottom to make a cheddar “cheese sauce” and pour it over baked potatoes topped with broccoli for a great no-fat meal. Another thing I do is make a nacho cheese dip by following the variation, but instead of using non-dairy milk, I use Rotel spicy tomatoes. Goes great with baked tortilla chips!

This recipe is an adaptation of Cranberry Relish Sauce in the Vita-Mix cookbook plus the idea to use dates from the “Cook and the Dietitian”. I came up with the idea for the blended salad and use my vita-mix on a low speed to blend.

Delicious raw cranberry sauce with orange and walnuts.

This all-natural cranberry sauce recipe uses dates for sweetness rather than sugar.

An easy recipe for making your own practically instant broth.

Cranberries and oranges with jalapeno pepper for extra kick.

1 lb. fresh, ripe, red Roma tomatoes
2 Garlic cloves
2 small or medium Carrots, chopped…