This makes your salad tangy and creamy. For a lighter version of honey mustard dressing, try my yogurt based version.
I bought 5 large stalks of rhubarb, and they turned out to make only 3 cups of chopped rhubarb, which wasn't enough to fill the pie. I added apples and the result was delicious. My recipe follows:
If you have a strong stand mixer with a dough hook, be sure to check out this recipe. It requires little work, yet produces a good loaf of wheat bread!
This is an easy way to make a delicious hot sauce for all your Mexican, Central and South American special dishes. I am told this sauce is similar to the Rubios Restaurant sauce. Hope you like it!
I like to use Betta Foods textured vegetable protein in my cooking, as the texture and flavor is excellent. If you cannot find this product, use your favorite soya protein, or substitute mushrooms for the TVP. I leave the outer skin on the fava beans for this recipe. It is mildly chewy but adds to the flavor of the stew.
This easy stove-top vegan recipe is a great way to serve fresh chard straight out of the garden.
This quick and easy vegan dish makes a light, lovely lunch. It is crunchy and flavorful.
Stilton Blue is a special blue cheese made in the UK, my family's favorite! If you cannot find it, use Roquefort, Gorgonzola, or any Blue Cheese instead.
Here is a vegan salad that is loaded with complete protein. It is a light dish that is perfect for a hot summer day. Be sure to use mild onions in this dish. If they are too sharp, soak them in water for several hours, before draining and patting dry.
I have reduced the sugar in the traditional Chinese recipe by half and used powdered sugar rather than granulated, to lend a flaky texture. These easy cookies are a perfect little sweet ending to a vegetarian Asian dinner.