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Dishes that begin with a few humble ingredients often become the tastiest, most amazing at the moment bites you can put in your mouth. This is one of those dishes. Collard greens, onion, garlic, and Yukon Gold potatoes simmer in a rich broth of no chicken broth, a touch of red pepper flakes, and a generous measure of Cajun spices. Frontier Cajun Seasoning has no added salt; but it contains fennel, which is not a standard spice in Cajun spice blends. It take the blend to a whole new level. If you're a purist, use your favorite Cajun splice blend. All this dish needs is some rice and beans to serve it over and some hungry folks to eat and enjoy it.

This dish has no added salt, oil, or sugar.

There are a lot of colors in this veggie-filled dish. You could make it even more vibrant by adding red bell pepper half strips, summer squash cut into half moons, etc. See Tips for suggestions to make the dish your own. It's never the same twice at my house!

This is another template recipe. My fridge is full, and I needed to cook a lot of veggies to make some room. Of course I now have leftovers of this tasty dish. Life could certainly be worse. One of one things that would have made this even better was asparagus. I used the green beans I had but will make a point of having asparagus the next time I make this combo.

Sometimes simple meals are the best. This is tasty for lunch or dinner and a delightful surprise for brunch. This dish is very filling.

Note: Sweet potatoes come in a range of sizes; some are large enough to feed a large family. This recipe is written for one that is about 8 inches long. If you can only find small ones, use two. If you can only find enormous ones, cook the whole thing and use some for this recipe and the rest for another dish.

Choosing a plant-based diet doesn't mean giving up all of your old favorites. This is an easy to make plant-based version of almost everyone's favorite lunch or dinner treat. If you want to stray from tradition even further, top your Sloppy Joes with some greens (spinach and Swiss chard are great as is pre-cooked kale). You could even stir them into the Sloppy Joe mixture for a whole new dish. Greens make almost every savory dish better ... and healthier.

NOTE: If you want to use prepared lentils from the store instead of cooking your own, I'm not sure you will find any that are sodium-free. It really takes little time to cook them from a bag (or bulk bin); and they're much tastier, too.

This is a super simple, filling soup.

This is a quick and easy pantry meal. If you're not feeding a family, it's a perfect "cook once, eat several times" meal. It's delicious and filling - good for lunch or dinner.

Mushroom stroganoff is a deeply satisfying dish. This version is much lighter than the dairy and meat laden meal usually associated with this dish. Tofu based sour cream stands in for the dairy version. No oil is added to the mushroom base. Serve over whole wheat noodles or wild rice with a side of greens, Brussels sprouts, or broccoli.

This is a delicious lunch or supper - or breakfast. Using potatoes that were cooked earlier in the week makes this a quick meal.

This is a simple, filling dish that appeals to kids of all ages.

This is the perfect dish for a cold, blustery day. Eating it is warming and comforting, like putting a warm blanket around your entire body. This recipe was inspired by Nava Atlas and her recipe for Hearty Lentil and Mushroom Shepherd's Pie from her book "Vegan Holiday Kitchen" http://blog.fatfreevegan.com/2011/11/navas
-hearty-lentil-and-mushroom-shepherds-
pie.html

This is a fabulous brunch, breakfast, dinner, snack - whatever. With its earthy colors and fabulous flavors, this dish is a treat any time of the day. Eat it on its own, or put it in a wrap. It's vegan, but anyone will enjoy it.

In this dish, the wonderful flavors of the blackeyed peas and mushrooms are highlighted by the addition of Swiss chard.

This is a wonderful light lunch or a good base for dinner when a protein is added.

I've been making this bread for many years. The inspirational recipe was Applesauce Raisin Bread in the Sunset Cook Book of Breads (1975). A friend and I thought pumpkin would be even better than applesauce.

This is a fragrant, filling dish. The colors and smell are amazing! If you use coconut milk, the nutrition stats are accurate. If you substitute plant milk and coconut extract, the fat calories will be significantly lower. Serve this dish over brown rice with a hearty green salad on the side.

This is a hearty soup - perfect for a cold, blustery day.

Yield: 4 quarts, about 16 1-cup servings. Freezes well.

This is similar to other faux tuna salads, but it has a delicious hint of curry.

If you need to throw something together quick on a cool night, this is just the thing. I used what I had on hand. If you make it, feel free to substitute and make your own mixture. I think I'll add carrots next time; otherwise, I will leave it as is the next time I make it. It was just the thing for a cool night!

This is a wonderful dish and goes well with broccoli.

This is a hearty, vegetable soup based on some Italian soups I have grown to love.

This recipe was revised on 12.26.2010.

One very cold evening, I wanted something rich and filling. In the old days, I would have made chicken paprikash or beef stroganoff. Since I am trying to make plant based foods the mainstay of my diet, I decided to create a dish that combined the best of those dishes in a vegan form.

From Vegan with a Vengeance, pg. 52

Recipe downloaded from www.veganpeace.com where it was published with the author's permission

Updated 7/2013: This was inspired by the Chilaquiles Casserole recipe in Eating Well (June/July 2006). Over the years I have changed it so much that it is now a completely different dish. Here's a link to the Eating Well recipe http://www.eatingwell.com/recipes/chilaqui
les_casserole.html

Update 1/12/2015
1.I deleted oil from this recipe. If you prefer to sauté the vegetables in oil instead of steam frying them, you'll need to adjust the nutritional stats. The oil adds nothing to the flavor of the dish.
2. I didn't have any zucchini, so I used thawed frozen chopped spinach. It was delicious! Being able to use spinach makes this a pantry meal, assuming one keeps tortillas on hand. (I usually have a package in the freezer.)

From www.newvegetarianlifestyle.com

This soup may be prepared in advance and refrigerated or frozen.

I love all things kale. When I saw Lacinato Kale (also called Tuscan or Dinosaur kale and Cavolo Nero) on my last trip to the grocery store, I knew I had to buy it and make this dish! I cooked pasta and added it to the dish. My favorites are Bionaturae whole wheat fettuccine and Garofalo whole wheat farfalle. The nutritional value for the pasta is NOT included in the recipe because there are so many varieties, so be sure to include whatever pasta you use as a separate item on your nutrition tracker.

I took the banana bread recipe I have used for years and veganized it by using Ener-G Egg Replacer in place of eggs. If you want to use eggs, omit the Ener-G Egg Replacer and water. There is no added fat in this recipe. If you want added fat, add 2 Tbsp of melted Earth Balance spread (or butter if you don't want to keep the recipe vegan).

For an even healthier bread, substitute whole wheat flour for 1 cup of the all purpose flour. I used King Arthur brand flour when I made it.

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.

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. If you can't find fresh collard greens, use frozen. Bagged greens contain pieces with the woody

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 saponin is removed . A short soak/wash in a bowl before putting the seeds in a sieve speeds up the process.

This is a delicious light salad to eat plain or in pocket bread. No added salt is needed. There is plenty of salt in the tuna and the olives.

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

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

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.

This is a take on my grandmother's potato soup. It's the perfect comfort food for cold weather.

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

I added mushrooms to a traditional chicken paprikash recipe to give it more depth and reduced the fat content by using buttery spread and light sour cream. You can easily get more servings by cutting the chicken before cooking; just be sure you reduce the cooking time accordingly because small pieces cook faster.

This is a light version of an Italian classic.

This is a quick vegetarian entree.

This is from Dr. Agatson's first book. Modify the recipe according to taste. Adding too many ingredients will dramatically change the texture, though. A serving is 2 mini-quiches.