Make your own gourmet Gingerbread Latte at home. Pick your favorite non-dairy milk and sweetener for an inexpensive cup of fall.

I really enjoy reading a description of a salad on a menu and creating my own version. That’s how this one came about, and I make it once a week! –Dixie in Orlando

Recipe By :Adapted from American Institute Cancer Research Recipe Corner
Serving Size : 6

Here’s a recipe we’ve used for years. My daughter, a senior in college, is addicted to it. While it isn’t like the Kraft thing, we find it good on potatoes, rice, or steamed broccoli and cauliflower as well as on noodles. –Sherry

Alternate Ingredients: I think this would also be good with crumbled firm tofu, especially Italian Herb “More Than Tofu” or cannellini beans in place of the TVP. –embroiderama

My kids – even the pickiest ones loved it and even asked for more. There is a small amount of fat in this recipe from the vegan cheese. I’m hoping this tiny amount doesn’t upset anyone. I apologize in advance if it does. It’s so hard to find recipes that are virtually fat free that my kids like – this one fit the bill so I thought I’d share it. –Gayle

I use six cloves of garlic because I like things really garlicky. The recipe will taste okay with only three cloves.

Submitted by: Good Friend
Source: Recipes from the Weimar Kitchen

Quick and very easy!

This creamy stroganoff is perfect over rice, toast, or egg-free noodles. Just add a crunchy tossed salad to complete your meal. –Maida

Recipe by: Sandie, from http://www.geocities.com/sandieb101/santafepastasalad.html

We eat this at least once a week. If I don’t have a quart of my own spaghetti sauce handy, I use a jar of store-bought. –serene

Tinkyada Pasta Joy now makes wonderful whole grain brown rice pastas – widely available in supermarket natural food sections. Brown rice pasta makes this dish gluten-free.

4 tsp. Ground coriander
1 tsp. Pepper…

1 T tamari soy sauce
1 teas dark sesame oil…