1 can diced tomatoes (no salt added)
1/4 purple onion, finely minced…

1 cup tomato sauce
1 1/2 cups water…

1 White Onion, finely chopped
1 Red Onion, finely chopped…

1 can great northern beans (drained and rinsed)
6 TBS nutritional yeast (not brewer’s yeast)…

half a 10.5 oz package soft silken tofu
1 very ripe banana…

4 quarts peeled, cored, chopped ripe tomatoes (about 24 large)
2 cups chopped celery…

It is fabulous with steamed kale!

In South Carolina and Georgia, mustard-based sauces provide the strongest competition to vinegar mixtures.

Here is a good looking gravy recipe from Vegetarian Times

Give plain cranberry sauce a rest this year. Instead, try out our jazzed-up version, chock-full of apricots, with a hint of orange.

1 15oz can Pumpkin
1 1/2 c Soy Milk
1T. Maple Syrup or Agave Nectar…

1/2 cup fatfree vegan mayo (Nayonnaise or homemade)
1 Tbs. cider vinegar…

This recipe is for an oil substitute for use in salad dressings. The thing I miss about oil in my salad dressings is the “mouth feel”, or the texture. This is not perfect and doesn’t always do the trick, but I love using this to cut the fat in some of my favorite dressings. This recipe is from “The High Road to Health” by Lindsay Wagner. (Remember that old book?)

Tastes just like regular italian salad dressing.

1 1/4 t. salt
1/4 t. dry mustard…