Adapted from a recipe by Marie Oser

A delicious, creamy soup with no cream or added fat.

Pack mixture into 8 lightly-sprayed muffin or custard cups. Bake in a preheated 350F oven for 25-30 minutes.

A delicious, vegan main dish for your holiday celebration.

This is my traditional Thanksgiving turkey substitute, adapted from the New Farm Cookbook:

With or without the pecan topping, this decadent-tasting pumpkin pie is sure to be a crowd pleaser during the holidays…or anytime you get a craving for a treat! (NOTE: The pecan topping, obviously, adds fat. You can make a truly fat-free pie by using a fat-free crust and skipping the topping.)

Acorn squash stuffed with spiced cranberries and pears.

Although I’m not a big fan of yams or “sweet potatoes” I tried this recipe, and I love them this way. My family was impressed. It takes a bit of preparation, but well worth it. The house smelled wonderful while they were baking.

To serve, ladle soup into individual bowls. Sprinkle with pumpkin or sunflower seeds

For a delicious fall meal, serve this with sautéed soy sausage links and a salad of mixed baby greens and tomatoes.

A hearty side dish for everyday or holiday meals.

Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using small orange squashes makes for a festive and filling entrée.

This is the recipe I have used for my Thanksgiving centerpiece for over 25 years. It has always been a favorite with everyone who has celebrated the holidays with us over the years.

Delicious raw cranberry sauce with orange and walnuts.

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