I've got a lot of cajun in me, and there are some recipes I can't live without! This is classic red beans and rice like my mama makes, only without any animal.

Submitted by KMCQUAGE

Serve in place of a steak or with lettuce and tomato on toasted whole-grain buns.

Printed with permission from the American Institute for Cancer Research.

Super flavorful, this chili is a meal in itself. It's a mix of sweet, nutty, spicy warm goodness.

Submitted by KATIE123080

This is a nice warming soup to have on a cold day but I enjoy it any time...

Submitted by LADYANNEHOWARD

This is a low-fat version of a baked potato! SO good...one of my favorite recipes!!

Submitted by SPARKGIRL32

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

Submitted by SMOKINGSBADFORU

Cookbook creator says: DROOL I can't wait to make this!!!

Submitted by RUGBY1212

Yummy vegan meal!

Submitted by ATERRA

Submitted by ANTONYAGJ

It is the peak of cilantro season here in N. CA. Cilantro pesto is delicious!

Submitted by MADDY_AVENA

Submitted by BUGWITCH

Great alternative to chorizo for vegans!

Submitted by SLOWBUTSTEADY

Refreshing and filling.

Submitted by DEFIANTVEGAN

Fool your omnivore friends with this delicious vegan chili, the eggplant makes it extra hardy!

Submitted by VIRGINIADVINE

Cookbook creator says: Try chilling mix before forming patties (or using a flax seed binder to make more sticky), then bake or grill instead of fry. Other users have good results with freezing them (let cool first).

Moist and delicious, made without eggs!

Submitted by QTPATUTIE

A cooling salad for those hot summer days

Submitted by RUGBY1212

This soup is so simple, with the main ingredient being only carrots, and no potatoes or cream to thicken it. I'm sure there are many directions in which the flavors could travel, but I prefer to make it with a predominantly Indian taste. Feel free to adjust the spicy-level as necessary. I like it with a moderate to intense heat, but you can add more or less cayenne and crushed red pepper to suit your own taste. The final product should be smooth and evenly blended, so you will need some kind of food processing device to get it right.

Submitted by EHD630

Once you realise how easy it is to make tortillas you'll never want to eat store bought ones again!

Submitted by TREEHUGGER73

Serve with rice, pasta, small white beans, baked potatoes, pitas, bagels, tortillas and refried beans, or just by itself!! It really is that good.

Submitted by ZIGWEEGWEE

a healthy version of a childhood favorite!

Submitted by BKATHERINEH

Submitted by BKATHERINEH

I found this recipe on about.com by Jolinda Hackett. I made these and they were absolutely delicious! The burger patty cooks formed, but just a note that when cooked, they will be a soft patty and not hard like a burger. Also, I used Goya Canned Pinto Beans, and I rinsed them several times with water in a mesh strainer to remove most of the sodium. I also used about 3/4 tbsp of butter to sautee the garlic, onions, scallions, and mushrooms, so the nutrition information has been adjusted to reflect the butter. (The original recipe sautees in vegetable oil)

*(I'm not a vegetarian, but I know that if you do use the vegetable oil for sauteeing, then it adheres to vegan dietary restrictions. Not too sure how the butter affects those standards, but just another little side note)*


Enjoy!

Submitted by GBARTOLO

A very tasty vegan version of this popular Indian dish.

Submitted by TREEHUGGER73

Vegan "egg" patties for breakfast sandwiches or "egg" mcmuffins. Based off of the omelet recipe in Vegan Brunch by Isa Chandra Moskowitz.

Submitted by KATJWINTER

Reminiscent of traditional Meat Loaf but without all the meat, dairy, eggs, or badness. This version is low on calories and fat, reasonable in sodium and carbs, and high in delicious.

Sometimes i'll have 2 servings and it's still quite reasonable. Either way I like it with peas. Mmm.

Submitted by KATJWINTER

No eggs and no milk in this recipe. Feel free to replace Splenda with another sweetener. One tablespoon of sugar, honey or molasses is required and cannot be replaced.

Submitted by PRAIRIEDAWNPAM

Yummy spread using sprouted lentils... this is a rawfoods recipe and it also is great if you sprouted too many lentils like I did!

Submitted by KRAVMAGAGIRL

I found a great recipe for Hamburger Buns that I altered to make vegan. They turned out soft and Delicious!

Submitted by IMVEGAN

These are large, very moist apple-cinnamon muffins perfect for a busy school day. You don't even have to tell the kids that there are beans in them - and you don't have to believe that they're low fat and protein filled, either!

Submitted by JO_JO_BA

I didn't figure tortillas into the calorie count, so that you can choose whether to use corn, flour, or whole wheat. This is from the book "Lean, Luscious and Meatless," but I used lime juice instead of orange juice, as the authors suggested.

Submitted by TEJOLOTE

These are really moist and yummy! No one will know they're vegan. It'll be our little secret.

Submitted by 53KALYPSO

Good to keep in the fridge as a quick salad topping and the brine acts as a no-fat salad dressing!

Use more chili powder if you like extra spicy-ness!

Submitted by GARDYLOO

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

Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.

Submitted by JENNLOVE

Using brown rice will give you lasting energy.

A lovely egg dish that highlights all the flavors of late spring. This dish can be made ahead of time and served room temperature. Perfect for brunch or even a light lunch!

Submitted by RICKIEBETH

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

Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.

A quick and delicious breakfast

Submitted by EVELYN1980

This is a whole grain, low calorie version of the Fannie Farmer cookbook muffin. Oatmeal, whole grain four, and Splenda is used instead of pastry flour and sugar. You could further cut it using egg substitute and oil instead of butter. I raised my kids on this muffin recipe - and have since made it a bit more healthy.

Submitted by LLCURTS

Moist, Yummy and LOW fat!!

Submitted by QUEENB9

Submitted by HEATHANDHAIL

The best, healthiest banana muffins ever!

Submitted by THISISTHEDAY

Submitted by MLUCE920

One of our favorite sides. Quick and easy to make. Tastes good hot or cold and reheats well in the microwave.

Submitted by BOOKWORM81