This delicious soup is a nutritional powerhouse! And, it’s so tasty that I have no trouble getting my 8-year-old to eat her vegetables when they’re prepared this way.

This sweetly scented dessert is a light way to end a filling meal, and is also perfect for those who’d like to limit their intake of sugar.

Yields 10 3-ounce popsicles.

By Alex Bury, McDougall Program cooking instructor

Recipe by: The McDougall Newsletter September 2005 Vol. 4, No. 9

Heather and Mary attended an enlightening vegetarian cooking class given by John Ash recently. All of the recipes were easily adapted to the McDougall style of cooking. This was one of our favorites. It is delicious, easy to make, and was a big hit during the class.

Vegetable Soup Submitted by: Courtney (adapted from American Vegetarian Cookbook) 1 onion 2 green onions 2 celery stocks 2 carrots 1 zucchini 1 garlic clove, pressed 2 green chard leaves or kale 2 C broccoli florets 6 C water 2 Vegetable bouillon cubes or 2 tablespoons powdered veggie broth 1/2 C minced fresh parsley Cut […]

I combined recipes from two classic vegetarian cookbooks, Laurel’s Kitchen and American Wholefoods Cuisine, to come up with this essential cold-weather soup. It can be made very quickly if you use a food processor to chop the vegetables (excluding potato) and cook it in a pressure cooker.

Florentine Stuffed Mushrooms Recipe by: Barbara Rolls Servings: 4 – 12 large white button mushrooms, about 1 1/2″ inches wide – 1 tsp water or stock – 3/4 C minced onions – 1/2 tsp minced garlic – 1/2 C finely chopped spinach – 1/2 C seeded and finely chopped red or green bell pepper – […]

This soup is cooked in two stages so the split peas develop a creamy consistency but the sweet potatoes and shallots retain their texture. If you don’t have shallots, red onions work fine.

Here is a recipe I made up all by myself last night. It came out really well, which surprised me since I’ve never come up with a recipe completely from scratch before. I even took a picture and put it in the files section.

4-Grain Tomato Soup This soup is based on a recipe by Nava Atlas from her book Soups For All Seasons. 2 tablespoons each barley, brown rice, millet, and bulgur wheat 2 cups canned diced tomatoes w/ juice 1 teaspoon each onion powder and dill 1/2 teaspoon each garlic powder, basil, and salt 1 or 2 […]

I got this recipe from a friend I met at Weight Watchers. It’s easy to make (basically just opening cans!) and tastes really good. Nice and warming on these cold winter days. It does make quite a bit though – I ate it practically every day for a week – so unless your family will eat it too, you might want to freeze some of it. There are 1 1/2 points per cup serving. –Miriam

This makes 8 smallish muffins, with a very nice flavour and texture.

As promised I’m reporting on my weekend in the kitchen. I was aiming for a low-fat vegan panettone, but I had forgotten to buy the essential aniseed! Here’s what I made and it’s pretty darn good. I think I’ll call it PaneCathy.

The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.