I always buy the smallest squash I can find because they’re the most tender and best-flavored.

I used young cucumbers that had very small seeds. If you’re using larger cukes with tough seeds, use 3 c

Due to the blueberries’ natural pectin, this dressing will quickly begin to gel after a few minutes. Use imm

I’d say this fits into the category of warm dinner salads, but you could serve it as a side dish to up t

If your corn is not absolutely fresh, I recommend cooking it before removing the kernels. Baking and grilling

This is one of those dishes that improve overnight as the sauce has time to develop its flavor.

Sweet, sour, and surprisingly spicy, use this sauce to add zing to spring rolls, tofu, or seitan.

Stirring often while simmering over low heat are the keys to keeping the almond milk from scorching.

You can make this with crumbled, non-frozen tofu but you may not need much or any water. Or, if you’re avoid

A fat-free pesto dressing of basil and garlic covers red potatoes and green beans with flavor in this light,

Using bananas instead of oil makes this fat-free banana bread extremely moist and lightly sweet, and the blueb

This vegan tofu quiche is filled with the nutrition and flavor of Swiss chard. Delicious and very low-fat! Thi

Instead of the frozen mirepoix vegetables, feel free to use 1 onion, 2 carrots, and 2 ribs celery, diced.

Instead of kasha, you can substitute 1 cup of quinoa, bulgur wheat, or any whole grain and cook it in the amou

I'm happy to announce that FatFree Vegan Kitchen has been chosen as the featured blog in this month's Tried &a

Ground flax seed acts as a thickener for the dressing while providing healthy Omega-3 fatty acids.

I used artichoke bottoms because I like their denser texture for this, but artichoke hearts will also work.

You know that feeling you get when you accidentally gulp down too much wasabi, that white-hot fire blazing thr

I sprayed the pan with pure canola oil, but perhaps a commercial non-stick spray would work better. If I make

Since the polenta is so flavorful, I kept the seasoning in this vegetable and bean sauté very light, allowing

Traditionally a stew like this would be served over couscous, but I prefer sticking to whole grains, and quino

A couple of weeks ago I was contacted by Sherry Lucas, the food writer for our local newspaper, who asked if I

To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.

Add a smoky flavor by sprinkling on a little smoked salt or Liquid Smoke just before serving.

I think these quesadillas taste best when they’re filled with something in addition to the cheesy sauce. I m

The sauce “magically” sinks down through the cake to form a layer of cherries nestled in chocolate

I was a little hesitant to post my last recipe because it used a big honking blender that cost more than my fi

Creamy Celeriac Soup Take care when blending the cooked celery root and broth because hot liquids can erupt fr

I use a quick spray of oil (about 4 drops) to toast the seeds, but if you want to leave it out, watch them car

People sometimes ask me if I miss meat. I don't. After being a vegetarian for almost 21 years, I don't find th

Call me picky but I just don't like romaine lettuce. Something about its crunchiness (I like iceberg even less

Cooking the sweet potatoes in the microwave is a real time saver, but feel free to bake, steam, or pressure co

One of the great things about this recipe is that you probably have all the ingredients in your pantry. Use ch

If you don’t have wild rice, pearled barley or another grain can be used instead; just be sure to pick one t

If you’ve ever tried a native persimmon, you know that it’s full of seeds. From 8 persimmons I got

These can be made more easily without the skewers. Just roll up the dough like sausages and proceed with the r