Today I whipped together ingredients that were in my fridge to create a filling vegan salad dressing and I really liked the results!

Dressing will last for up to one week in a tightly sealed jar in the refrigerator.

Delicious Smoothie with protein from kale

Mango Smoothie for breakfast or snack

Banana Pudding is a Southern favorite with a bottom layer of vanilla wafers, topped with very ripe sliced bananas and topped with vanilla pudding. This oatmeal is much simpler but has the main flavors of banana combined with an intense vanilla flavor.

This is a great quick meal. To make the sauce richer, use more soy milk and less water.

I recently began making my own pasta sauce using tomato paste because I don’t like the chunks of tomatoes that come in the store bought jars. I’ve never written anything down but have just added ingredients ‘to taste’ as I’ve gone along, here is the general recipe:

Sometimes I also add a bit of curry paste dissolved in hot water.

I started with a recipe for vegetarian Pad Thai that I found on the WeightWatchers.com forums, but I’ve changed it drastically over the past two years. Alas, it doesn’t taste just like the restaurant stuff in my opinion, but it’s good in its own right and my husband swears he likes mine better. –mimsy

There’s no need to pre-cook the pasta in this easy recipe!

An easy and delicious lasagna that no one will suspect is vegan!

Delicious and easy alternative to lasagna.

Here’s one of my all time favorites. It tastes great, it is fast, and simple:

You can leave off the topping altogether or just use a teaspoon or two of your favorite nut. Depending on how sweet your figs are you may need to add a little sweetener if you make it that way.

Use other vegetables as desired in this salad. Small broccoli florets are a nice addition. Nasoya makes a fat free mayonnaise that may also be used in this recipe. It can be found in most natural food stores.