A combination of hummus recipes that I've found online and in recipe books. I especially like this recipe for its cool carrot taste. Very refreshing dip for crackers, veggies, or used in a pita or wrap.
This salad can be eaten as you would egg salad on a pita, in a wrap, or on bread or toast or used as a veggie dip. The veggies add a great texture and flavor. Soy mayonnaise can be substituted, if desired.
This quick and easy meal is one of my favorites. You won't find a veggie quesadilla this healthy or tasty if you order it in a restaurant. This recipe will make three burrito-size quesadillas (three servings). You will need either a large skillet or a griddle and a medium-size saucepan.
A very easy, inexpensive, and tasty recipe made with homemade Italian dressing. Taken from "The Italian Cookbook," Culinary Arts Institute, Melrose Park, IL. Easily double or triple recipe for a large crowd. Cooking time includes approximate time it takes to boil potatoes.
A lacto-vegetarian pasta dish using spinach, mushrooms, onions, garlic, and cream cheese to create a thick, delectable tomato sauce. The original recipe only called for cream cheese, canned pasta sauce, spinach, pasta, and parmesan cheese. I added the mushrooms to give the sauce more substance.
This is my favorite way to eat potatoes! These are baked, no fat added, and seasoned with very little salt. Great to accompany grilled food or even as an appetizer or snack! Cook/Preparation time does not include time for soaking potatoes in water.
This is my absolute favorite vegetable broth. It's the broth I use in all of my soup recipes. The nutritional yeast is essential to its flavor and color. This is a variation of the recipe found in The Chicago Diner cookbook.
This is your typical "kitchen-sink" concoction of vegetables in a smooth, yet peppery broth. I came up with this when I couldn't find a recipe that called exactly for the things I had on hand. This is one of my favorites. A great soup to make a huge batch of and freeze for a quick lunch or dinner.
A hearty, filling lentil soup with carrots, celery, and red bell pepper. Looks as good as it tastes! This soup freezes very well. This soup can be made in the slowcooker or on the stovetop. See directions for variations.
This soup was created on a lovely Saturday morning in June. Birds were chirping, the sky was bright and blue, and I was craving vegetables like a mad woman! The veggies in this soup are complimented by an assortment of herbs and spices and homemade vegetable broth. There are lots of onions in this soup...mmmm... Use a food processor to speed up preparation time. Cook time includes maximum time in slowcooker. Use a large 6 quart slowcooker to ensure all the veggies and pasta will fit!