I've listed this dish as a side dish, however it is so high in complete protein, that it may be used as a main dish and served with raw vegetables and fruit. It is so delicious!
Use non-genetically modified, organic soybeans for best results. This low-fat, high-protein salad is a great take-along dish for a potluck supper.
I make my own tempeh so that I can save money and also be sure that it is organic and made from non-GMO soybeans. Whether you use homemade or store-bought tempeh, you will enjoy this down-home, back country recipe!
Want a quick dessert that is not too sweet and perfect for a lovely vegetarian meal? This cake will be just the thing!
Adzuki Beans cook up quickly and are higher in protein and lower in calories than many other beans. In this chili, they provide great texture and flavor! To learn how to cook up adzuki beans, click here!
I use a stove-top Presto 4-quart pressure cooker. (You will need at least a 4-quart pressure cooker for this recipe, and your cooker may require different settings from mine.) I find this method to produce refried beans that are just as tasty as the slow cooked variety.
This recipe is based on the Back to Basics Readers' Digest series, and is a basic bread recipe. I get the 2-pound bags of all purpose flour at the dollar store, and they are the perfect amount for this recipe. The loaves slice nicely for sandwiches, toast well, and freeze well.
Dixie Diners' Club vegetarian products are excellent, and I especially like the Chicken (Not!) Chunks. They really have a poultry texture and mild flavor. In this curry recipe, they are hardly distinguishable from lean chicken.
This meaty little dish has a wonderful Italian flavor and is easy to whip up at the last minute. Use homemade marinara or your favorite store brand.
These little faux chicken nuggets are chewy and delicious. Besides serving them for snacks, you can use them for lunchbox protein sources or in casseroles.