Make sure to use a firm, flavorful cucumber with a minimum of seeds. Hothouse cucumber is a good choice for th

Look for sun-dried tomatoes that are not packed in oil but are still soft and flexible. If they seem overly dr

I don't make a lot of other people's recipes, especially if they're already fat-free and vegan.  Frankly, I w

If you like Banana Bread Larabars or sun-dried bananas, you'll love these banana-cashew balls. Easy to make, t

These enchiladas are a little hard to get out of the pan completely intact, so I often bake and serve them in

I call these “easy” because unlike most egg roll recipes, the vegetables are not pre-cooked before

My VitaMix* is making me a lazy cook.  When I have extra produce that I need to use up, do I scour the intern

To reduce the sodium, use low-sodium soy sauce and vegetable broth.

A high-quality curry powder is essential here because we’re relying on it for most of the seasoning. My favo

A couple of days ago, I set up a little game.  I gave you 5 ingredients (tamarind concentrate, green onions,

If collard greens aren’t available, you can use large cabbage leaves to make this recipe. PRINT WITHOUT

From a nutrition standpoint, I've never felt bad about using frozen vegetables; I've always believed (and new

I love this time of year, when I can go to the grocery store and buy as much asparagus as I want without takin

Adding pinto beans makes this more of a main dish soup, but it could be even heartier with more greens and veg

Because they contain no fat, these cookies are softer the day they are made and chewier the next day. If you p

Don’t be deceived: This “Saintly” salsa has a powerful kick! Either roasted or raw corn can be used. To

I used red cabbage, which gave this soup a wonderful, rich color, but I think any type of cabbage will do. If

To cook more than one apple at a time, increase the cooking time by about 1 minute per extra apple. And rememb

Long-cooking or cooking in a pressure cooker often mellows out seasonings, so I add them in two stages, some b

Serve this alongside a bean dish and salad or a vegetable, or turn it into a main dish by adding cooked beans

Garam masala is a spice blend that is best when made from whole seeds just before using. That said, if you hav

I hope you enjoy this "rerun" of a recipe I associate closely with Christmas. It's my low-fat, veganized inter

Most of the holiday food traditions in my family seem to involve oranges. October through January is citrus se

A touch of orange juice or balsamic vinegar added right at the end really brightens up the flavors of this dis

Use any combination of baking dishes–several smaller or two larger–but be sure they’re deep enough to ho

The topping, which contributes about 10 calories per bar, is optional, though I think the crystallized ginger

Having the vegetables pre-chopped and the sauce made is the key to this quick stir-fry, which cooks for about

If you want to make the dough itself a little sweeter, substitute agave nectar for a couple tablespoons of the

The pine nuts really complement the lemon flavor, but if you decide to leave them out, you can deduct about 30

Unlike a lot of people who love to cook, I don't tend to pick up cookbooks and read them like novels. The majo

Peanut butter is the secret ingredient here; it really elevates the gumbo to something special. Leave it out o

These burgers freeze well; in fact, freezing gives them a slightly firmer texture. They can be reheated by mic

I love barbecue, but I have to admit that I don't always take the time to make my own sauce. The bottled stuff

Cashews provide the creaminess but also virtually all of the fat. Omit them if you like, or substitute a few t

Cooking the gluten in the stew results in a tender seitan. If you’d like a firmer, more chewy seitan, fl

I'm one of those people who can't keep baked goods in the house. I mean this in two ways. If there are baked g