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This easy roasted dish is especially nice served on a bed or kale or other greens.
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This recipe also works well with extra firm tofu that has been pressed and well-dried.
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These muffins make a great after-school snack with a glass of milk. They are also excellent for breakfast with coffee or tea.
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This salad is so easy to put together, and may be made ahead of time. It can serve as a side salad for a dinner of soup and bread, or as a light main course for lunch when sprinkled with sunflower seeds or chopped nuts.
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What could be easier than using textured vegetable protein to make a high protein taco filling? This recipe will only take a few minutes to make and will fill a dozen or so tacos. Add plenty of chopped and shredded veggies to the top!
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This recipe produces a crisp Italian bread that I like to use for roasted Eggplant or Pepper Sandwiches. It slices nicely, has a good texture, and can hold up to marinara sauce..
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This is one of the healthiest, crunchiest, tastiest snacks I know. It is low in calories, has no added fat or sugar, and offers plenty of roughage. It is a favorite in Mexico, and it may prove to be a favorite on your movie or game night!
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We have had good luck growing Tree Collards this year (also known as Tree Kale or Walking Stick Kale). They provide highly nutritious greens that work well in stews and also in this lovely green salad.
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This is my favorite way to use dried blueberries. I freeze any leftover waffles and toast them as needed. They are great just as they are, without syrup or added sugar.
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Unlike regular cakes, snack cakes may be picked up and eaten without the use of utensils. They hold together nicely and don't create a mess of crumbs. This recipe pumps up the protein in the snack with wheat germ and nuts.
