This tofu scramble is incredibly tasty with fantastic texture, and it’s super healthy for you to boot.
- Beans and Legumes
- Blog Recipe of the Week
- Cooking Tips
- Desserts & Sweets
- Eat To Live
- Featured Recipes
- Main Dishes
- Meat Substitutes
- Pressure Cooker
- Recipes with Photos
- Rice and Grains
- Sandwiches and Spreads
- Sauces & Seasonings
- Soups and Stews
- Whenever you start your Amazon shopping through this link, FFV earns a small commission at no additional cost to you. Thank you for your support!
Metch – Oil Free Armenian Style Bulgur Salad
This bulgur recipe is flexible since you can modify the ingredients and their measurements to suit your taste.
Southern Grits and Greens Casserole
Inspired by a sassy Southern romance novel, this casserole is sinfully good, yet deliciously healthy.
Healthy Chocolate Frosting (Soy Free)
You'll never guess the secret ingredient in this creamy, dreamy chocolate frosting!
Homemade unsweetened soy yogurt
The options out in the world for plain, unsweetened soy yogurt are slim. And if you can find it, it’s usually pretty expensive. Luckily it’s easy to make at home.
A delicious dish with an Italian flare, these eggplant rollups will warm your heart and soul! – Alina
With moist cornbread topping and savory sauce, this pot pie pleases omnivores and vegans alike.
This triple lentil and cauliflower soup is oil-free, packed with nutrition and fiber, and can easily become the next staple food on your dinner table! It’s quick to put together and may just give you a reason to clear your pantry from those handfuls of leftover dried lentils. ~ Alina
This vegan pizza is topped with a “cheese” sauce made from healthy whole food ingredients. Delicious!
Chock-full of fruits and vegetables, this low-fat cake tastes great, stays very moist, and is even tastier the next day.
Lots of legumes and seasonings make this chili as delicious as it is easy to make.
The creaminess of the sauce and filling contrast nicely with the slight crunch of the “noodles” in this low-fat, low-carb version of lasagna.
Okay, here comes the beauty of the pressure cooker. If you don’t have a pressure cooker, the recipe will remain the same, but you will need to allow the soup to simmer for at least an hour until the vegetables are soft.
This classic Italian soup is always vegetarian, and if you leave off the parmesan cheese it’s vegan.
Cooking Light did a vegetarian section on beans in this last issue, and this is adapted from their recipes and is really great.
2 tsp water
1 cup celery…
The vegan equivalent of chicken soup!
This stew combines white beans, butternut squash, and kale with fresh basil for a hearty and flavorful one-pot meal.
An experiment that went right! This got the thumbs-up from two meat eaters.–tortugita718
- Shredded Brussels Sprouts Salad with Dried Cranberries and CashewsDried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels Sprouts salad sparkle with flavor. Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did […]
- Blood Oranges and Slow Miracles in PoetryOn December 1st, Blood Orange Review, an online literary journal at Washington State University, announced its newest edition, volume 8.2, was now live. That edition includes a poem of mine called “As If We Were Solid and Did Not Go On Forever.” This poem is about an experience I had over 20 years ago that […]