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This is an easily customized and hearty vegetarian stew with thanks the Lindsay Nixon, the Happy Herbivore. I wanted to make her Chickpeas with Dumplings but had no chickpeas. You could start with any favorite canned soup or create it from scratch.

Yummy adaptation of VegWeb Cabbage and Soysage with Noodles.

This is the BEST brownie recipe ever! They are dark and sweet and awesome. And they are vegan! No eggs, butter or other dairy and you won't miss them. Much thanks to Isa Chandra Moskowitz and Terry Hope Romero for this recipe in their wonderful cookbook, "Vegan Cookies Invade Your Cookie Jar". I adapted it just a little, using soft silken tofu because that's all my store had today, and Special Dark cocoa which made them very good.

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.

I love Sweet and Sara's new vegan S'Mores but at almost $5 each (2 servings) I don't want to buy them often. So I bought a package of Sweet and Sara's vanilla marshmallows, little cubes of squishy goodness, some organic graham crackers and a bar of Whole Foods dark chocolate. Et voila!

Ravensong posted this on her blog on 3/24/11, and it sounded great! I think it should make 4 generous servings. I subbed in what I had on hand. Check out her blog! For those following Dr. Furhman's Eat to Live 6-week plan, omit the oil and use Pam spray, water or veggie broth instead.

This delicious African-influenced soup was featured in the January-February 2011 issue of VegNews magazine. I added more sweet potato, garlic, vegetable broth, and kidney beans than the recipe called for, doubling the yield.

This "beefy" vegan casserole combines all the texture and taste of the original with none of the cholesterol. The Smart Ground Mexican style ground beef substitute is fat free. Top with vegan sour cream if desired, but be sure to add it to your tracker.
Makes 4 servings.

I got the idea for this from the VegNews July/August 2010 issue on p. 32. I subbed in Swiss chard for the suggested kale because I had just picked the last from my garden. I omitted the almond butter the editor used in hers. Males 1 serving.

Adapted from a VegNews suggestion from August 2010 (I left out the almond butter to reduce fat and calories) and subbed in Swiss chard that I grew myself for the kale suggested.

When I had this at Olive Garden, it was lighter and fresher than their previous version which had been dark and redolent of tomato paste. The OG nutritional info said this is 840 calories per serving. This calculation shows it is not. Calculation for 1 serving.

Yummy vegan cinnamon buns from the May 2010 online newsletter of VegNews Magazine. I made them as directed and they were great. I probably didn't let them rise long enough, and probably they were on a rack too high in the oven. Still wonderful! Makes 16 to 18 rolls (calories are for 18).

I dreamed this up when I was recovering from a fever and felt chilled. Warm siup was what I wanted, and I'm vegan. This low-calorie, low-fat soup hit the spot. The whole recipe is a meal for one, with some crusty bread and Earth Balance buttery spread. Serves 2 if cut in half as a soup course with other food.

Adapted from The Vegan Table by Colleen Patrick-Goudreau, this is a delicious vegetable dish that anyone will enjoy. The original called for tamari and rice vinegar, but I used Bragg Liquid Aminos and white balsamic vinegar instead. Serves 6.

This smooth and creamy vegan soup with pumpkin, green pepper, mushrooms, onion and garlic is low in fat but rich in taste. The protein content is boosted with the addition of nutritional yeast that subtly enriches the flavor. Makes 8 1-cup servings.

Faithfully snagged from "Vegan Cookies Invade Your Cookie Jar" from Isa Chandra Moskowitz and Terry Romero. Makes 24 chewy gooey treats.

This recipe makes a big pot of delicious spicy soup that you can play around with using different salsa and different beans. It makes 9 1-1/2 cup servings.

One of the best things I have ever made! Recipe adapted from Martha Stewart Living Oct 2009 Roasted Pumpkin Soup recipe. I used less of some ingredients and made smaller portions. I used broth rather than stock. Makes 8 one-cup servings.

A rich, thick and nutritious chili, great over brown rice and served with slices of ripe avocado and vegan sour cream.

Thanks to Charlotte at VegWeb, this vegan recipe is versatile and can be jazzed up with raisins or cranberries instead of chocolate chips. I adapted this by using less sugar than her recipe and half the chips, plus extra pumpkin. Makes 2 medium-sized loaves, 10 servings each.

When made with Ligurian olive oil, authentic Italian pignoli (pine nuts) and small-leafed basil, this recipe is close to what you'll find in this northern Italian area near the Italian Riviera. Adapated from recipe in VegNews in the Sept+Oct 2009 Issue, page 65.

Ligurian-style focaccia flatbread made with nutritious chickpea (besan) flour. Recipe adapted from VegNews, Sept+Oct 2009 issue, page 64-65. Olives and sun-dried tomatoes omitted here for their sodium content.

My take on a healthy veggie bean soup made with Bob's Red Mill dried 13-Bean Soup mix. I've added nutritional yeast for protein and richer flavor. You can add any vegetables you like. These are what I found at my farm stand. Makes about 10 1-cup servings. Serve with crusty bread and fresh-picked corn on the cob, and you have a feast!

Creamy vegan Alfredo pasta sauce using this almond and cashew based cream substitute. Adapted from the MimicCreme website, original recipe credited to Tracy Thompson. I had to add cornstarch for thickening and nutritional yeast for protein, and a smidge of paprika (I used smoked) and magnifico!

Taken from Martha Stewart's Living, Sept 2009 issue. I substituted balsamic vinegar for the red-wine and sherry vinegars it called for. I left in the tomato seeds for their nutritional value. It probably will be less bitter without them.

My adaptation of this raw, gluten- free, wheat-free, soy-free, and vegan dessert from the Engine 2 Diet book, thanks to author Rip Esselstyn, adapted by using raw cashews, and ground almonds instead of whole ((since I had some). I found the recipe asking for 4 ounces of strawberries which I had thought was equal to 1/2 cup, but I weighed them and 4 ounces roughly equals 1 cup.

Delicious vegan, rich and creamy, generously spiked with nutritional yeast, and awesome with optional vegan "chicken" Strips, over any pasta you like, or even on a big baked potato. You won't miss the dairy!

A classic version of the tasty Middle Eastern staple enhanced with Bragg's Liquid Aminos.. Delicious with pita or (healthier) with crisp raw veggies.

(from July 2009 Martha Stewart Living, p. 130)

Hearty filling soup that can be customized to use garden bounty such as zucchini, green beans, eggplant, etc. Use the crockpot on low all day until dinner. Simmer on stove top for 1-2 hours.

Straight from Rip Esselstyn's awesome book, "The Engine 2 Diet," page 156, this amazing recipe makes two huge filling omelets. I swapped in home grown Swiss chard for the spinach (cooked it with the onion after stripping of stems and chopping coarsely) and added a baby zuke from my garden and swapped 1/2 a home grown tomato for the bell pepper, and left out the mushrooms, all because of what I did and didn't have on hand. I saved the other omelet the tomorrow and plan to add 2 TBS Daiya vegan cheddar "cheese" (add 45 calories) on top before serving. So attractive my DH asked for a taste and thought it was good!

From "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz & Terry Hope Romero. They recommend a metal pan, and cooling fully before cutting.