This easy stove-top vegan recipe is a great way to serve fresh chard straight out of the garden.
If you have an abundance of arugula as I did this week, this is a great way to use it! Use home-cooked or canned lentil to make this simple, healthful dish.
This version of eggplant pasta has a lovely fresh flavor. You will learn to love eggplant, if you make this dish!
Use non-genetically modified, organic soybeans for best results. This low-fat, high-protein salad is a great take-along dish for a potluck supper.
I used Rainbow Rotini pasta in this dish, but any Rotini would do.This simple dish is light and delightful. It has authentic Italian flavors, yet is so easy to make.
This is an easy vegan dinner that is full of flavor. To add extra protein, you may sprinkle with peanuts before serving.
You do not need a fancy pasta roller to make good noodles at home. Just roll them thinly on a lightly floured surface, and cut them with a pizza cutter. I combined them with a frozen vegetable blend that included edamame beans, boosting the protein of this easy meal.
This lasagna holds together nicely and slices up well, though it is still very moist. It has slightly spicy notes from the peppery cheese and the mace. We love it!
This salad has a tangy sweet dressing and plenty of crunchy vegetables. This is similar to my American Macaroni Salad, but without requiring sweetened condensed milk. Great for a picnic or cook-out!
This olive sauce goes especially well with mushroom, butternut squash or cheese-filled tortellini. Serve with garlic bread, and an Italian salad.