from the Eat-2-Live archives

We have been enjoying rice pudding in assorted variations for many years. We made this one a few nights ago and really enjoyed it. Check out the “hints” for different serving ideas. We would consider this a healthy dessert, the less sugar used, the healthier it is.

Mix all ingredients in saucepan; let stand for 5 minutes. Bring to a good boil over medium heat, stirring frequently. Cool 20 minutes and stir. Store in refrigerator.

Mix the dry ingredients together; then add the applesauce and stir. Bake for 45-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9 X 13 pan. Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.

From Lana Porter, fatfree.com

Here’s a modified recipe for a squash pie based on the Ask Dr. Weil website. It tastes yummier than pumpkin pie.

I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin-perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.

This is the best pie ever…

This makes a very moist cake like dessert. Use apples which do not “sauce” when cooking like Gala apples. Cut the recipe in half to bake in 1 round cake pan.

These light, uncooked rolls are the perfect start to any Asian meal. They’re very easy to make, and you can vary the filling ingredients to suit your taste–and your creativity! Serve them with Peanut Sauce, as shown, or with Soy Orange Sauce.

I use this tofu recipe for adding to stir-fries, rolling up in sushi, and serving with gravy on Thanksgiving. It’s a great, easy all-around tofu recipe that even kids love (my daughter snacks on cubes of baked tofu).

Mix all ingredients together well. Makes about 1 cup.

Great on spring rolls!

Here is a recipe I found on vegweb posted by “mary.” I have not tried it, but it got good reviews.

Submitted by: Courtney