The Post Punk Kitchen blog has shared some incredible basic recipes for vegan "sausage." Once you learn the technique, you can, as I have, create any kind of sausage you like. This is a stand-in for chorizo or seasoned taco meat.

Submitted by SP_STEPF

At 300 calories a pop, donuts are an easy way to wreck a healthy breakfast. Not my baked ones. They're bursting with fruit and flavor--not fat!

Submitted by CHEF_MEG

We browned this sausage and then sauted some onions/bell peppers to go onto of this vegan dog....delicious! Experiment with your seasonings and come up with new varieties! We are making a mexican dog next time with cumin, jalapenos, cilantro, etc. We make a triple batch each time and freeze, then thaw out and use as needed.

Submitted by FLANNY911

Submitted by SEV1993

Use this spice blend on any grilled meat or fish: try pork, steak, shrimp, or even salmon! You will want to make a big batch of the spice rub to always have some on hand.

Submitted by CHEF_MEG

Guacamole or sour cream? Sour cream or guacamole? Why choose? My avocado "cream" combines the flavor of both--with a boost of protein!

Submitted by CHEF_MEG

Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!

Submitted by CHEF_MEG

Smooth, creamy and delicious - tastes like fall!

Submitted by KBEEPS

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

Submitted by JENNLOVE

This homemade baking mix incorporates whole-wheat flour and costs about the same per serving as the national brand.

Submitted by BRYNWRITES4FOOD

Ditch the toaster pastry. They're loaded with sugar and fat--and not much else. My hand tarts are full of fruit, and if you make them ahead of time your kids can grab them and go.

Submitted by CHEF_MEG

Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

Submitted by CHEF_MEG

Just like Chef Meg's mom (who was from Britain) used to make!

Submitted by CHEF_MEG

Try a two for one: The next time you are turning on the oven to 375 degrees, roast the squash, cool it slightly, peel and package to freeze. You'll have butternut squash on hand whenever you need it, and you can have dinner on the table in no time!

Submitted by CHEF_MEG

A quick and easy dinner that is also low-fat.

Submitted by LYZ219

copycat recipe of Olive Garden Minestrone Soup

Submitted by SLM624

This make-ahead breakfast is perfect for busy mornings or Sunday brunches. And it has half the calories and 1/3 the fat of the original.

Submitted by CHEF_MEG

A lighter take on a pub favorite! For extra veggies, top with chopped tomatoes.

Submitted by CHEF_MEG

Ditch those packets from the supermarket, and whip up a batch of this simple, tasty taco seasoning!

Submitted by CHEF_MEG

Portobello, shiitake and white mushrooms blend together in a mélange that almost melts in your mouth.

A hearty, healthier take on an iconic American meal.

Submitted by CHEF_MEG

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

Submitted by SP_STEPF

Even kale needs some love. Massaging an acid-based dressing into the fibrous green leaves tenderizes them, making the healthy vegetable more palatable in its raw form.

Submitted by CHEF_MEG