This stew was inspired by a vacation—it was time to clear out the fridge, stoke up on immune boosting beta-carotene and have leftovers in the freezer upon our return home.

I love thick, hearty chili in cold weather. It’s always so satisfying and filling, so it makes a great comfort food…especially when served my favorite way: over warm grits!

This makes 2 big hot pockets. I eat about half of one. So this can serve anywhere from 2 to 4 people.

This recipe is an adaptation of Cranberry Relish Sauce in the Vita-Mix cookbook plus the idea to use dates from the “Cook and the Dietitian”. I came up with the idea for the blended salad and use my vita-mix on a low speed to blend.

2 C whole wheat flour
2 C all-purpose flour, plus more for dusting…

1 C whole wheat flour
1 C yellow corn meal*…

1 cup plus 4 tbsp. water
1 tbsp. vital wheat gluten…

Coconut Lemon Macadamia Candies are full of flavor in a tiny candy size. Family tested & kid approved!

A healthy recipe for a traditional holiday treat.

A holiday meat-free loaf made from silken tofu, walnuts, vegetables, and bread crumbs.

Vegan dressing topped with seasoned tofu slices.

From No Cholesterol Passover Recipes by Debra Wasserman.

This easy stuffing is delicious served with mushroom gravy and Pan-Fried Tofu.

Seitan is used instead of beef in this traditional St. Patrick’s Day dish.

Lentils, wild rice, and walnuts combined in a delicious meatless loaf.