Here’s how I’ll be getting my pound of dark leafy greens in this week. –tortugita718

This is a great dish for your backyard cookouts. It’s dairy-free, gluten-free and even has a soy-free variation. The tart yogurt dressing and Indian spices make this a salad no one will forget!

This spinach answers the call. It has the velvety texture of old-school creamed spinach, yet is low fat, plant based, and gluten free. Better yet, you can make it in under 20 minutes!

This is a quick and easy slow cooker soup that’s soy and oil free. The spices add layers of flavor that turn this simple soup into something you can even serve at your next dinner party.

This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!

Savory oats are my latest obsession. These steel cut oats retain an al dente quality to them just like arborio rice does in a risotto. Recipe by Geekypoet.

Delicious marinated mushrooms stuffed with seasoned spinach and sweet potatoes in a cheesy tofu sauce. Recipe by Jarafel.

Easy and delicious! Submitted by S. Ann Andrews.

1 10.5-ounce package lite extra-firm silken tofu, frozen and thawed [I use regular water-packed tofu myself – still frozen and thawed]
2 tbsp soy sauce…

Okara is the pulp left over from making soy milk. It’s full of fiber and protein.

This bisque tastes so rich that no one will know it’s healthy—unless you tell them!

2 medium leeks
couple of cloves of garlic…

1 md Butternut squash — peeled and diced
2 c EDENSOY, Original…

6-10 zucchini
5 lbs. carrots…

This dip tastes like pumpkin pie, but without the refined sugar, flour, or other junky stuff. Great for fall entertaining, or makes a tasty snack for kids (and adults, too!)