Stir-fry vegetables with bamboo shoots, shiitake mushrooms, and shirataki noodles - Simple to make and delicious!

Submitted by GLOBALEMPIRE

Submitted by SLJGEMINI75

Submitted by SLJGEMINI75

Homemade Vegetarian/Vegan Chix and rice soup. Quick and easy when you need a little of grandmas love. The most time spent is cutting up the veggies.

Submitted by OCCGAL7

By nature of being vegan, this recipe is cholesterol free, though I suppose you could change that and use regular butter and milk instead if that's what you have on hand.

This is a plain recipe that will make a biscuit-like scone, but you can jazz them up with whatever you have around: cinnamon, blueberries, dark chocolate chips, etc.

I usually add about a cup of blueberries. (If you do this, add .125 cups of blueberries to your nutrition tracker for each serving)

Submitted by TAILSFOX

This delicious oatmeal will have you thinking your eating hot apple pie!

Submitted by TRAVELING2

use 1 lb of lentils to make a big batch for the family and serve with brown rice. Healthy and warm comfort food for 145 a serving. So good you can have 2 servings.

Submitted by CBREEES

Submitted by LUCK4ME

Here's a way to use up some of the zucchini and tomatoes from your garden.

Submitted by THEREALLALA

I had an abundance of zucchini in the garden this year. This recipe used one large one (about 1-1/4 lbs) and was a big hit! I would even make this for a light Sunday night supper. My son suggested adding ham next time and slicing tomatoes over the top. It takes some time, but can be prepared ahead. Try it!

Submitted by TERRYN3

This is a light desert that we like to make for Thanksgiving and Christmas.

Submitted by BETHST1