Recipe by: Banana

Rich, creamy, fast desert with only 1 gram of fat and no cholesterol.

Here’s one that I used long ago. It’s from the November 1991 issue of Vegetarian Times, and until now it’s been in a binder with a lot of old recipes. I remember making it several times and liking it and then passing it along to my non-vegetarian father when he wanted to use up a lot of the citrus fruit he grows. He loved it, too.

from VeganCooking

When I use salsa as a dressing, I make a yummy black bean dip and put it on the bottom of the plate and then add my salad and then the salsa. The bean dip gives it a yummy taste. Here’s what I do:

I recently tried “Cheez Please Soup” from The Ultimate Uncheese Cookbook (another Joanne Stepaniak book) and it was amazing!!! Really thick, creamy and cheesy tasting. Could be a dip if you leave out the milk/broth. The first time I made it with broccoli. Next time, we’ll be adding chilies, tomatoes, and cilantro for a “Nacho” version.

Here is one of my all-time favorites, my variation on a recipe by McDougall. You can alter the liquid as you like to make it anything from soup to stew to very thick.

Adapted by SusanV from a recipe at Vegancooking

Go ahead and use frozen spinach–it works very well here (just remember to defrost it ahead of time). Step 1 can be done up to several days ahead. Don’t substitute dried herbs for the fresh. It just won’t be the same. This soup freezes well, if stored in an airtight container.

A simple yet sensational soup that features red lentils, autumn vegetables, fresh spinach and a generous amount of garlic. For a lively variation, stir in a tiny dollop of chili paste or hot pepper sauce and/or sprinkle each portion with a handful of chopped fresh cilantro or flat-leaf parsley. Note: They say to puree the lentils, but I never do and think it works great! I like my soups chunky, but it is up to you!

I make miso soup all the time but usually not the same every time.

Easy Tomato Soup Recipe by: serene I tried a commercial, low-fat almond milk this week and didn’t really like it, so I was wanting to use it up. Tonight, I opened a can of Campbell’s tomato soup (I told you it was trashy — but the soup is vegan and fat free), added a can […]

Here is another option for Miso Soup–adapted from the American Vegetarian Cookbook

The recipe I use for my soup is JUST AS easy as the one you made but doesn’t use any commercial soup and uses less packaging and is thus cheaper and better for the environment 🙂 Try it and tell me if you like it, I adapted it from The Tightwad Gazette.

These dessert wontons are a great way to serve pumpkin pie individually. Look for packaged wonton wrappers in Asian grocery stores. Be careful–many of them are not vegan.