This is pretty hearty and easier to make than the long list of ingredients implies.

Source: Vibrant Life Magazine/Oct.

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

Source:
“Pasta For All Seasons”

My garden is bursting with zucchini and basil right now, so I thought I’d share a favorite recipe. I’m not sure where it came from, I think a magazine. I jotted it down on a post-it and it became something the whole family loves.

From The Almost No-Fat Cookbook by Bryanna Clark Grogan, pages 115 and 41.

This slow cooker oatmeal is soy-free, gluten-free, and full of chocolaty goodness. It uses cocoa, So Delicious Coconut Milk, unsweetened coconut, and slivered almonds to mimic the taste of an Almond Joy.

I think shaking up some sweet salsa in a squeeze bottle and drawing a heart outline on each soup’s bowl’s surface, with the cilanto dusting would make it a great Valentine’s dish.

Grilled veggies served with a raw tomato sauce

A few tips for cooking Indian food without added fat.

Easy Mexican-style beans in the crock pot.

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 like creamy salad dressings that seem full of fat so since we can’t have that “fat” (nasty word)–here is my salad dressing:

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!

Another great recipe submitted by Katherine Lawrence of www.plantbasedhealth.com