Submitted by CARLY783

This recipe is adapted from the one found at Runner's World website. It is a great vegetarian recipe for anyone running or otherwise.

Submitted by CATCH23

Cookbook creator says: Heidi Swanson's food blog, 101 Cookbooks, is filled with delights! Here's a link to the original posting http://www.101cookbooks.com/ar
chives/tofu-burgers-recipe
.html

Submitted by MADEMCHE

This is from the book Vegan With a Vengeance by Isa Chandra Moskowitz. Very tasty, easy to make, and full of fiber too. Good for a snack or part of a light meal.
I used 2.5 cups of split peas because I had extra, which is a little more than 16 ounces... so the nutritional info is SLIGHTLY higher for mine than what is listed here.

Submitted by OHHEYITSSOPHIA

Cookbook creator says: Here's a linkto a similar recipe that contains more garlic http://forecast.diabetes.org/r
ecipes/zucchini-ribbons The next time I make this, I'm going to add some red pepper flakes for some extra flavor.

Submitted by MARTINEKERR

Cookbook creator says: I now add about 1/2 pint of halved cherry tomatoes on top of the kale. It really makes the dish sing!

Submitted by PATTK1220

Cookbook creator says: This is from the Good Eats episode Pantry Raid 6: Lentils. Here's a link to the original recipe http://www.foodnetwork.com/rec
ipes/alton-brown/lentil-so
up-recipe/index.html

Submitted by RAVENGIRL103

Cookbook creator says: Published in Cooking Light, December 2006. http://find.myrecipes.com/reci
pes/recipefinder.dyn?actio
n=displayRecipe&recipe_id=1559243

Submitted by CARDANTHIAN

Cookbook creator says: This was originally published in Eating Well, Sept/Oct 2009 http://www.eatingwell.com/reci
pes/fettuccine_brussels_sp
routs_mushrooms.html

Submitted by BABS080809

This is a lovely, dark, meaty tasting dish without the meat!
This serves a crowd, with 9 generous half cup servings.

Try to find "French Green Lentils", as they are the best. I purchase mine at an organic grocery. If you cannot find those, then look for a small, roundish, green to brown lentil. Sometimes these are named just brown lentil. If you look closely however, there will be a greenish cast and these are much smaller and also more round than those you find in the one pound bags at the regular grocery store. These Lentils are so much better than those plain, flat, brown ones that you find everywhere. They take a little longer to cook, but are well worth the patience expended!

Submitted by DTCELLO

Cookbook creator says: This is a great way to cook oatmeal! It's easy to clean up, too!

Submitted by BLESSEDSUNSHINE

Cookbook creator says: You could use Field Roast Italian Sausage to keep this recipe vegetarian.

Submitted by MOXIE6

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

This is a modified recipe from Sunny Anderson on the FoodNetwork.

Submitted by TXTITA

Cookbook creator says: Light, delicate, and delicious!

Submitted by GLYNN1

This is the vegan sausage featured on Isa Chanda Moskowitz blog, and Vegan Dad's blog
http://vegandad.blogspot.com/2008/03/homemade-sausages.html

They are so, so, so good.

Photo to come.

I don't count spices in the calorie count, because I don't believe that should be counted.

Submitted by MEEGHANTHEVEGAN

Cookbook creator says: This is from the One Pot Cooking episode of Healthy Appetite with Ellie Krieger on the Food Network. http://www.foodnetwork.com/rec
ipes/ellie-krieger/southwe
stern-hash-recipe/index.html

Submitted by THILBURN

Cookbook creator says: Here's a link to the Ratatouille recipe on Martha Rose Shulman's website http://www.martha-rose-shulman
.com/recipes/ratatouille.html

Submitted by OHIODREAMER

The recipe from clean eating called out generic vegetable broth. I used the one in this recipe. The difference makes this even better!
I also did not add any additional salt/pepper. The CE recipe called for 1/4 cup fresh lemon juice. I did not add to mine.

Submitted by TOMMYBR

Submitted by MUSCLEMOM_2

from the Jan/Feb 2010 Clean Eating Magazine Great low calorie count using Tofu for the texture.

Submitted by HILLRUNNER

Cookbook creator says: Omit the suggested turkey bacon.

Submitted by THESPY75

A very tasty Spinach, Pepper, Onion & Garlic Frittata that is good at any phase of the South Beach Diet.

Submitted by CODYJO

From the South Beach cookbook; a phase one recipe. I prefer it with a bit more egg than is listed here but this is the original recipe.

Submitted by MARTHAFROMMASS

This recipe is based on "Baked Grains Pilaf" in The Eat-Clean Diet Recharged by Tosca Reno (Robert Kennedy Publishing, 2009), p. 353. The original recipe is baked. I found it cooks much faster on the stovetop.

TIP: Wash millet and quinoa well before use by placing them in a fine mesh sieve and rinsing them under running water until the water runs clear. PK’s note: Don’t wash them together. Use your hands when washing the quinoa to be sure the salponin is removed . A short soak/wash in a bowl before putting the seeds in a sieve speeds up the process.

Submitted by PATTK1220

This is an adaptation of a recipe in Eating Well (June/July 2006). The recipe is essentially the same as the original except I added more black beans and changed the spicing a bit and made other minor changes. Since I rinsed and drained the beans, I reduced the sodium content 40% in the nutritional value.
Original recipe is at http://www.eatingwell.com/recipes/chilaquiles_casserole.html

Submitted by PATTK1220

This is adapted from several sources including Martha Stewart, Eating Well, and Vegetarian Times.

Submitted by PATTK1220

This is a colorful tasty vegetarian pasta sauce. For protein, serve a salad on the side of spinach, garbanzo beans, feta cheese, thinly sliced red onion, and Kalamata olives with a sprinkling of olive oil and red wine vinegar.

Submitted by PATTK1220

This is a filling and nutritious soup that is delicious on a cold day.

Submitted by PATTK1220

This is a quick and easy dinner. It's very filling. If you want to serve a sandwich or salad with it, serve smaller portions.

Submitted by PATTK1220

Adapted from http://www.eatingwell.com/recipes/fettuccine_brussels_sprouts_mushrooms.html and made to be gluten-free.

Submitted by LADYITHIS

Slow cookers aren’t just for meat! This is a tasty, affordable one-pot vegetarian meal that’s filling and perfect for your slow cooker.

Submitted by CHEF_MEG

In my old neighborhood, there was an amazing takeout place where I'd get Thai curry vegetables on a pretty regular basis. I didn't think I could make it, or make it healthfully for that matter - until this morning. I played around with what I had on hand and came up with the following recipe for tonight's dinner, with plenty to freeze for later cravings.

Submitted by ABSINTHEMINDED

These flavorful lentils are great over rice, naan, or potatos cooked in a strong broth

Submitted by PACIFICAFUNK

Submitted by HSTANHOPE

From Vegweb.com

Submitted by LONNIE48

Submitted by ZEMVIC

Submitted by DARLENEGILL

Submitted by IWORKING

CLEANED UP

Submitted by FIT_ARTIST

A super healthy and delicious start to your day. I based this recipe on Amy's Kitchen frozen Breakfast Burrito.

This recipe is completely vegan, with 170 calories, 4 grams of fat, 12 grams of fiber and 12 grams of protein. Feel free to add any veggies you have laying around. I used no peppers or spices because I wanted something mild for the morning.

Submitted by MISHMV

These add a hearty side to any meal.

This quick and healthy snack takes minutes to prepare! And as a bonus, it's an easy way to get the kids to eat their vegetables.

Submitted by MATCM81

Submitted by JSIRRINE

Picadillo is a traditional beef taco filling that makes a terrific complement to potatoes, beans, and/or rice. Think of it as a cute little burrito.
We've simplified the recipe to create a healthy E2 version.

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

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

Our very own Station 2 won the 2003 Austin Fire Department’s Healthy Wagon Contest with this very healthful and tasty lunch/dinner wrap. The judges included three experts—the Fire Department’s in-house health specialist, a local representative from the American Heart Association, and a member of the Mayor’s Council for Physical Fitness.
The department also sponsored an awards presentation at which we received a little red wagon, a healthy low-fat cookbook, a salad spinner, and fifty dollars to use for a future healthy wagon.
This wrap also makes an excellent dinner.

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

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

Vegan recipe from "The Engine 2 Diet". I don't know how many servings, so I guess at 4?

Got this from pg 256 of Vegan Living (complete idiot's guide to) book. But, like any good salad you can make this one your own by tweeking the recipe. All appropriate credit to them but I wanted to add it here for anyone else eating vegan. I hope that's ok. Great for picnics or other occassions where you might normally have egg salad. My first shared recipe. Enjoy.

Submitted by VEGANMIKE

An easy low fat and low carb egg salad with no mayo at all!

Submitted by GLYNN1

These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa.

I love rich, cheesy lasagna, but in the summer when vegetables are at their peak, cheese overwhelms the dish. Adding plenty of fresh vegetables to your regular lasagna for a healthy, light summer supper. Omit any vegetables you don't like, and swap for what you've got in your fridge. (Add spinach or any other green, more fresh tomatoes, mushrooms, chopped and steamed broccoli or asparagus... the possibilities are endless.)

Submitted by SP_STEPF

I love the versatility of this salad,and the ease in making it a delicious side dish,or meal.My children are grown but they still ask for this dish at family gatherings.It's great for picnics because it is not mayonaise based.I hope you and your family enjoy it as much as us.

Submitted by SHERRY822

rich macaroni and cheese explodes with flavor for two-thirds of the dish's usual fat content.

Submitted by BSING46

This light pasta dish has 2 1/2 servings of vegetables in each portion.

Submitted by SP_STEPF

Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables--both spinach and tomatoes.

Submitted by CHEF_MEG

Adapted from Women's Health Magazine. Use a can of black beans and make it on the stove, or use dried beans and get your crock pot out.

Submitted by LSDALOIA

Engine 2 Diet Book.... from the Fruit Mousse recipe. I used lemon instead and it was good too! I just eat a few spoonfuls when I have a sugar craving.

Submitted by INUNISON

from the Engine 2 Diet website

Yummy vegan meal!

Submitted by ATERRA

This is a breakfast dish from Rip Esselstyn's Engine 2 Diet

Submitted by KEEKBEAN

Cookbook creator says: For more recipes from this source, visit http://www.aicr.org/site/PageS
erver?pagename=reduce_diet
_recipes_test_kitchen

Cooked lentils are high in calcium, potassium, zinc, and iron.

This hearty soup will warm you from the inside out.

An interesting but tasty dessert, perfect for a cool evening.

A hearty, homecooked meal that everyone will love! Serve with steamed broccoli and sweet corn for a complete vegetarian meal.

Submitted by COACH_NICOLE

This recipe is fast, filling and super low in fat.

This recipe is modified from Ladies Home Journal- Mar 09

Submitted by DILBERTA

This Asian-inspired pasta dish is so good and so quick to make and can be served hot or cold. Add some tofu for another healthy option.

Submitted by BCJL13

E2 Book, page 193

I used Silk because that's what we buy. The recipe calls for milk substitute.

Submitted by UPFORFUN03

This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. Chef Meg was inspired to create this meal after a trip to the farmers market. Be creative and use whatever vegetables you have on hand!

Submitted by CHEF_MEG

A great sauce for those who want a cheesy taste without the dairy.

Submitted by ELENA99

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

Submitted by GLOBALEMPIRE

Of all the dals, this one perhaps has the “meatiest” taste. If you cannot find Chana Dal sold by an Indian grocer, substitute yellow split peas. This dal can be served with rice.

Submitted by CA-IN-SAPPORO

A simple & delicious Indian style vegetarian dish. Chana Dal is very low on the Glycemic Index & is an exceptional healthy meal for diabetics.

Submitted by RIMAJO

A healthier way to enjoy Indian flavors.

Submitted by SHARPKD

This tasty curry is extremely healthy. Its my secret weapon! It takes quite a while to cook, especially if you are beginner. BUT once you have mastered it, you can whip up a batch and freeze it in single servings. I eat this almost every day, and it keeps you satisfied for an extremely long time.

Submitted by TTSMARTIN

A delicious Dal that is best when eaten with Indian Basmati Rice

Submitted by GIGINAIK

from the Fat Free Vegan Blog

Using low-fat milk instead of cream lowers the saturated fat content in this hearty summer soup.

This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.

Amazing lunch - full of fibre and protein!

Submitted by SARAGALE

Use as a dip for veggies or a spread on pita and sandwiches.

Submitted by COACH_NICOLE

Adapted from the Spiced Lentil Soup recipe on Prevention.com
http://recipes.prevention.com/Recipe/SpicedLentilSoup.aspx

Submitted by PATTK1220

Hummus goes South of the Border!

Submitted by SP_STEPF

My dip has all the flavor of the original, but it's much easier on the waistline. I prefer to eat this "dip" with a fork or raw vegetables.

Submitted by CHEF_MEG

Who can resist thick, creamy decadent cheesecake? Try this low-fat version in the single serving size.

This vegetarian chili can be made on the stove top or in a slow cooker.

Submitted by AEGARRISON

Everyone will love this simple dish that's full of flavor!

Submitted by SMOKINGSBADFORU

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

Submitted by MAXMOM3

Fatfree Vegan Kitchen


Some people eschew frozen vegetables, but they are often more nutritious than fresh ones that have been shipped from far away. They're usually flash-frozen at the farm, resulting in more nutrients being preserved; vegetables that are allowed to age before cooking lose some of their nutritional value.

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

Quinoa is similar to brown rice, with a higher protein content. This is a delicious side dish or light meal.

Submitted by SLIMKATIE

A quick, satisfying meal for any night of the week.

Submitted by MRSHARM

A kickin' vegetarian pizza! Extra-good, 'cause it's made on a whole wheat crust!

Submitted by CURVES_N_CURLS

A simple, nutritious recipe for home-made pizza dough... From SparkPerson 'JENNYNBOYS'!

Submitted by CURVES_N_CURLS

Submitted by GINGER.ELLIS

Submitted by SBMMYERS

Low fat, vegan, and very good!

Submitted by ANTIOCHIA

Slow Cooker Vegan Vegetable Stew. Wonderful with biscuits or fresh baked bread.

Submitted by ANTIOCHIA

Served cold or hot, these tangy yet sweet noodles are rich and tasty.

This delicious vegan chili is the perfect meal for a cool, fall day. For more recipes like this, visit The Front Burner.

Submitted by THEFRONTBURNER

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

This protein-rich vegetarian recipe is simple to make and tasty to eat!

Submitted by CHEF_MEG

From Nutrition MD, PCRM
http://www.nutritionmd.org/recipes/view.html?recipe_id=680

Submitted by RACHE23

This satisfying & delicious thai stew is packed with nutrients. Serve it over brown rice, with a salad & piece of whole grain bread.

Submitted by CARLASKIS

The dressing makes the fruit an extra-sweet treat.

These taste quite Good considering there is only 8 g of carbs per pancake!

(A great compliment to a competition diet because they are high in protein and low in carbs!)

Submitted by FITGIRL15

So yummy and sweet ... you don't even need syrup!

Looking for a simple curry that's flavorful but not too hot? This hearty stew fits the bill.

Submitted by CHEF_MEG

This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.

Submitted by CHEF_MEG

This recipe uses TVP (textured vegetable protein) and beans instead of meat for taco filling. My kids and hubby LOVE it!!

Submitted by JULINC

I love Chili's Southwestern Eggrolls. They have so much tasty stuff in them, but I hate the fact they are deep fried. I added more beans and corn and then put them in the broiler for crunch.
These are great made ahead of time and *frozen for a quick meal or a fun snack for the big game. I make a double batch so I can freeze some for later.

Submitted by RONDARC

A tasty way to get your veggies during BBQ season

Submitted by EMMAPALE

Cookbook creator says: Substitute the fish with tofu or seitan. I put this recipe in the cookbook for the pesto.

Submitted by CHEF_MEG

You can find kelp powder in health food stores. Serve this on toast or as a side dish. Freezing tofu will give it a chewy, meaty texture.

Red lentils, in themselves a powerhouse of nutrition, combined with fast-cooking soup pasta, acini de pepe (http://en.wikipedia.org/wiki/Acini_di_pepe) for even more protein, and texture, dresses up with a whole mess o' veggies. A no-brainer to prep, this one cooks in TEN MINUTES, and stands alone, or, you can add your favorite compassionate protein.

Submitted by TA24JC

This is even great for a party and not cooking the noodles makes it easier, saves time and thickens the sauce.

Submitted by ADRIANN1

I started with my basic seitan recipe; tweaked it somewhat, and came up with this. Now, my little love-of-my-life isn't too very hot on seitan (and, yaki-fu? Not in the LEAST!) but she stopped, mid-bite, on this one, and looked at me with "I-love-you" eyes. Yeah, they're THAT good.

Submitted by TA24JC

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango. -From EatingWell

Submitted by PSETZER

All the flavor of bruschetta, in a mushroom!

Submitted by CHEF_MEG

Adapted from Isa Chandra Moskowitz's Appetite for Reduction recipe for eggplant bacon, but my sauce is very different. I didn't have soy sauce and thought Bragg's would swap in nicely. Wrong! I hated the flavor, poured it out and tried again. 6 slices covers a sandwich very well.

Submitted by SUNNYH99

This is such a hearty savory soup--and it's vegan! The color alone should win you over. By roasting the vegetables you get a sweet smoky smell and taste.

Submitted by CHEF_MEG

This is a wonderful dish and goes well with broccoli.

Submitted by PATTK1220

Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes.

Submitted by SP_STEPF

Happy Valentine's day and day 1 of love your oatmeal week! It doesn't matter if you're making this for your special one or as a special treat to yourself - you can't go wrong with coconut, almond, chocolate oatmeal.

Submitted by VEGWRITER

Fast, tasty and healthy vegetarian main course. Made this dish up when on the Fat Smash diet, which advocated for eating lots of beans. The diet has gone by the wayside, but the recipe has remained a keeper.

Submitted by MRS_INTERWEB

Submitted by JENNTX77

This vegetarian chili uses some secret tricks to boost the flavor without adding calories!

Submitted by SP_STEPF

Cook's Illustrated Serve with Basmati Rice Pilaf (see related recipe), passing yogurt and at least one type of chutney or relish at the table, (see related recipes and tastings).

Submitted by LITTLEMEDEE

This is a delicious Indian recipe, that I got from the director of the movie "Bend it Like Beckam". At the end of the DVD, the director prepares this dish along with her mother, and aunt.

Submitted by CORNWALLCATE

Submitted by HEATHERDUFF

serves 2-3

Submitted by VEGGIE44444

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.

Submitted by SP_STEPF

Cookbook creator says: I like spicy food, so I increased the spices and added some chipotle.

Submitted by CHEF_MEG

With just seven ingredients and a few minutes of your time, you'll have a tasty dip for any occasion.

Submitted by PRTYBRD

This is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches.

Submitted by SP_STEPF

Serve with Creamy Mushroom, Fennel and Leek Soup

Submitted by TASHCOLLINS

Just one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack.

Submitted by SP_STEPF

Thick, hearty bread (not fluffy), but very easy to make.
This is the basic recipe - can use different flour, combine different flours (such as corn, white, rye, etc) or add grains, like quinoa, or nuts fruits. Serving size is based on 1/8 of a loaf, so either 8 chunky slices or 2 pieces if cut into 16 very thin slices. To add whole grains, like cracked wheat, quinoa or millet, soack .5 cup in a small bowl, covered with water for 30 min, drain, and fold into bread as you would nuts, fruit, etc,

Submitted by HANNABEE1

This is a spicy dish that really showcases the collards and lentils. Though there is fat in the coconut milk, this dish contains no added oil. Serve over brown rice with a green side salad. In some areas, you can find bagged collard greens already washed and prepped. Be sure to give them a rinse before using.

Submitted by PATTK1220

Wild rice blend, with lentils, sundried tomatoes and corn...these are chock FULL of protein, fiber, heart-healthy fats and flavor!

Submitted by TA24JC

Wheat gluten-oatmeal 'meatballs,' great on subs, pasta, or sauced as an appetizer. Vegan-friendly.

Submitted by TA24JC

Gone Vegan or vegetarian? Miss gyros? Yeah, me too. So, here we have the taste, the texture, the excitement of a really GREEK-tasting sammidge, with absolutely NONE of the animal products. NONE. Dig THAT!.

Submitted by TA24JC

This recipe, closely related to Iranian mast-o-khiar, is a cucumber salad, strongly flavored with garlic and dill, and meant to be served as a dressing for gyro sandwiches. Now, rest assured, there are as many TYPES of gyro as there are cooks. Some use cubed meat, some use a strongly-spiced meatloaf. Mine uses Seitan roll.

Submitted by TA24JC

I quit eating "things with feet" to get my MD off my back about cholesterol and blood pressure...and, because I married a pretty little thing 12 years younger than me. I mean, do the math: I'm older, so, statistically speaking, I should take a croak, before her. Well, I don't WANNA. But, foods like sausage are the paving stones of the road to hell, from a dietary standpoint. And, one of my favorite foods. So, here's a VERY viable substitute. You're going to need cheesecloth and stout string; dental floss will do.
Try this, and play with the spicing to make your own mouth happy. Trust me, it's darn near indistinguishable from traditional sausage. Except that it won't clog your heart.

Submitted by TA24JC

Adapted from The Vegan Dad.
Tired of never being able to have a good sandwich, just because you're vegetarian or vegan? Those other guys, showing off their stacked sammidges like WWE wrestling belts, and you're sucking wind, hanging on to a PB&J? Now, you can tell 'em ALL to kiss off, because here we have LUNCH STUFF! Slice it thinly, and stack SIX OUNCES (or, dial it back and make two, three ounce servings!) of pretty acceptable lunch meat substitute with your favorite non-dairy cheese, vegan mayo or what-have-you. G'wan...just because we're tree-huggers doesn't mean we hafta eat cardboard!

Submitted by TA24JC

Submitted by TA24JC

A budget version of the rustic Spanish favorite. An herbed-citrus olive pesto adds color and intensifies the flavor.

Submitted by CHEF_MEG

Use this to dress your salad or as a dipping sauce for cut vegetables. Don't like cilantro? No problem, just swap it out for Italian parsley or dill.

Submitted by CHEF_MEG

Prepare a pot of boiling water with a steamer in it. Once you've wrapped the sausages in foil you will need to steam them for 40 minutes. In a large bowl, mash the beans until no whole ones are left. Toss the rest of the ingredients in and then mix it all together with a fork. Separate into four even portions, then roll each one in tin foil – as a tube. Twist the ends to make sure your tin foil tubes are sealed.
Steam the tin foil tubes for 40 minutes

Submitted by WENDYWEB50

Eat this soup cold or warm on hot summer days!

Submitted by CHEF_MEG

From Ani's Raw Food Kitchen. Recipe also posted on Raw Freedom Forum here: http://www.rawfreedomcommunity.info/forum/showthread.php?t=2093&highlight=ani+burger

I used a 1/4 cup to measure and made 7 burgers.

Submitted by APPIFANIE

Frozen bananas rival soft serve when given a whirl in the food processor. Trust us, it's AMAZING: no fat, no cholesterol, no added sugar, just creamy and sweet bananas!

Submitted by SP_STEPF

Tahini replaces mayonnaise for a creamy texture and adds a tangy flavor, plus some fiber, protein, and calcium.

Submitted by CHEF_MEG

A fresh take on a Mexican favorite. From "Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends."

Submitted by GUEST_CHEF

Perfect for your next party--or turn any snack into a festive event!

Submitted by CHEF_MEG

This quick and easy meal is a hit with kids. If they can't tolerate spicy foods, reduce or omit the sriracha.

Submitted by CHEF_MEG

Cookbook creator says: OK to sub almond milk for soy and use white whole wheat flour.

Submitted by RADIOACTIVEGAN

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

Submitted by SP_STEPF

Cookbook creator says: Omit the sausage to make this a vegan dish.

Submitted by CHEF_MEG

Cookbook creator says: Use Field Roast sausages. They are soy-free and incredibly delicious.

Submitted by CHEF_MEG

Cookbook creator says: Link to original recipe on Bob's Red Mill website

http://www.bobs
redmill.com/recipes_detail
.php?rid=1687

Submitted by LOSIN4MYSELF

Cookbook creator says: Omit the cheese to make this a vegan dish.

Submitted by CHEF_MEG

During a trip to the Turkish coast, my friends and I gobbled down vegetarian bulgur "meatballs," called yalanci cig kofte. "Yalanci" means liar because the bulgur and potatoes are used instead of raw meat, as in the original recipe.

Submitted by SP_STEPF

Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.

Submitted by SP_STEPF