Submitted by JENNIFERCLEMENT

These bean cakes are yummy and great for you. Served with the salsa, it makes a very colorful and festive presentation. I serve these with a lite side salad. Plenty of protein and fiber. Even my meat loving hubby loves this meal.

Submitted by BCJL13

Submitted by JENNIFERCLEMENT

Submitted by JENNIFERCLEMENT

This is a low fat version of the classic with a lot less fat and tons more zesty flavor!

Submitted by CINDYSIOUX

The ONLY way my daughter will eat rice... Delicious and creamy texture, great with everything from BBQ'd beef to spicy peanut pork or chicken. Great served with pineapple as well.

Submitted by KINI08

Submitted by JENNIFERCLEMENT

Submitted by JENNIFERCLEMENT

Baked tofu with a spicy red pepper sauce to be served cold. lasts in refrigerator for several days.

Submitted by HICAT2

A lot like the dairy Parmesan (only it won't melt when heated), the Cashew "Parmesan" can be used with pasta, on bread with butter spread, as seasoning for salads and what not.

Better use RAW cashew nuts, they bring a certain flavor that's closer to the dairy Parmesan.

Submitted by 65TARGET

Here we go...summertime's a-comin', and there's nothing like a good brat, huh? Except for the fats, chemicals, additives...'bratwurst,' the German word for "down-payment on a coronary disease." These are ALL natural, non-chemically-enhanced, GREAT for those watching fat intake, SUPER for protein sourcing, and animal-friendly.

Submitted by TA24JC

This is a thick and rich, hearty soup. Almost a stew. Very flavorful and satisfying.

Submitted by JENNIFERCLEMENT

This works especially well in muffins, pancakes, cookies and cakes.

Submitted by THEOTHERHALF

A wonderful, simple Carribean dish. Serve over Coconut Rice (I have a recipe for that, too!) with collard greens in winter or alongside avocado and mango slices in summer.

This recipe comes from the Moosewood Collective's "Simple Suppers" cook book.

Submitted by BTVMADS

I've included this to go along with my posted recipe for West Indian Red Beans, which, along with this rice, makes for a fantastic Carribean meal! This rice is also wonderful with sesame tofu/chicken or spicy curry dishes.

Submitted by BTVMADS

Submitted by JENNIFERCLEMENT

I love making this soup throughout the fall and winter. It's filling, healthy and stores well. Perfect with a grilled cheese sandwich on whole wheat bread.

Submitted by COACH_NICOLE

A great faux tuna salad. Even better than the real thing!

Submitted by JENNIFERCLEMENT

A flavor powerhouse of protien!! Cooked with no meat or meat by products. Easy to prepare by putting it all in a crock pot.

Serve with whole wheat tortillas and a home made Pico De Gallo and it is a surefire hit for the whole family.

Also the left overs are really good to mash up the next day with some lime juice and serve with tortilla chips!

Submitted by MRICHTER2004

With nearly 40g of protien, this is one of the best vegan pre-workout breakfasts ever!

Submitted by FAERIEFEMME

This recipe is part of "The SparkPeople Cookbook." Order your copy today! This salad is even better the longer it sits in the fridge, so we love to make a big batch of it and eat it throughout the week.

Submitted by CHEF_MEG

Garlic is good for more than keeping away vampires. It's also quite good for you and full of flavor. Roasting garlic mellows its flavor and gives it a creamy texture.

Submitted by CHEF_MEG

This recipe sings of the fall and early winter harvest.

Submitted by CHEF_MEG

A makeover of a favorite nutrition bar!

Submitted by GUEST_CHEF

This is a combination of recipes that I have tested. I grew up in the South and I know good cornbread. As a vegan, I have found many delicious cornbread recipes, but none that come close to the broccoli cornbread I grew up eating. This is as close to it that I can get and I am pretty sure you will agree! Enjoy with a warm bowl of chili or soup.

Submitted by BETTIEHOWARD

Cookbook creator says: Substitute mushrooms or artichoke hearts for the anchovies to make it plant-strong

Submitted by CHEF_MEG

This is a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes, make your own.

Submitted by CHEF_MEG

This is from the Engine 2 Diet - a plant-based diet. This is Rip's breakfast bowl recipe cut down to about half portion. This will keep you satisfied all morning!

Submitted by JENNIFERCLEMENT

This is the most basic of the spreads. You can find a variation of this recipe in almost any grocery store, but 95 percent of them are made with either olive oil or tahini (sesame paste), which pushes up the fat content. Your best bet is to take three minutes and make a batch on Sunday that will last you for the week.
From THE ENGINE 2 DIET by Rip Esselstyn. Copyright (c) 2009 by Rip Esselstyn. Used by permission of Grand Central Publishing. All rights reserved.

Submitted by SP_STEPF

Just cereal combination from Engine 2 here. Add the fruit separately.

Submitted by TRISHP1961

Amazing combination of flavors. From Isa Chandra's "Appetite for Reduction."

Submitted by JANICEMC

From Engine 2 Diet - these are the calculation and conversion numbers.

Submitted by NAVYMOM133

Submitted by JENNIFERCLEMENT

From the PPK. http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959

I guessed at 8 servings because I divided mine into 4 smaller logs (instead of 1 large log as directed) and each one seems about 2 servings.

Submitted by APPIFANIE

Submitted by JENNIFERCLEMENT

This simple, hearty miso soup is full of superfoods like quinoa, kale, and turmeric, a powerful anti-inflammatory spice.

Submitted by SP_STEPF

This warm creamy soup tastes decadent and heavy, without any extra calories or fat.

Submitted by THEFRONTBURNER

These are vegan, vegetarian, plant-strong, or however you want to label them. But mostly they are easy, quick and delicious!

Submitted by JENNIFERCLEMENT

Inspired by a lentil salad at Whole Foods Market

Submitted by JENNIFERCLEMENT