The Greek-inspired salad in this recipe is great by itself, or stuffed inside a pita or tortilla wrap. Fresh and delicious!
Not too sweet, and full of fiber and protein, these vegan cookies are a healthy dessert or snack.
Sweet limes taste like a cross between lemons and limes, and are abundant in the southwestern part of America. Here they are used to lend a slightly sweet tartness to the salsa.
This salad has no added oils or fats other than what is in the yogurt. It has a fresh, crunchy texture and taste.
This high-protein sandwich filling has a good texture and spreads easily. The pecans and honey lend a sweet background note to the lentils.
This old-fashioned spice cake is adapted from a 1954 Westinghouse Cookbook recipe. It is slathered with my creamy Mascarpone Caramel Icing. I hope it is as big a hit with your family, as it was with mine!
This flavorful dressing is great on a green salad and also as a marinade for tofu and other vegetarian main courses.
This recipe is based on an authentic Mexican recipe given me by a friend. If the oil seems excessive, remember that most of it will be drained off, and may be stored in the refrigerator for repeated use. This rice is fluffy, yet moist and full of flavor.
These muffins are light and mildly sweet, with a good cornmeal flavor. They have enough grains and nuts in them to make them a good addition to the breakfast table.
Fresh green beans paired with baby corn are especially nice when dressed with a lovely vinaigrette. This salad is best chilled.