Macadamia-Crusted Coconut Tofu Vegan adaptation by Hec Delgado from a Canyon Ranch recipe. Enjoy! 14 oz firm organic Tofu (in water) (sliced width-wise into 1/4" pieces) 1/2 cup light coconut...

Trumpet Mushroom Pappardelle Chef John kindly shared this wonderful recipe with us after having a fabulous dinner at his restaurant, John Bentley’s Restaurant, in Redwood City, CA. We hope you’ll...

Veggie Chili A great meal for a rainy day. Be sure to make lots and save for another meal! 1 eggplant, small diced 3 tbsp olive oil 1 onion, chopped...

Potato and Lentil Dahl Affordable, tasty, and healthy recipe from Vegan Made Easy cookbook by Anja Cass. 2 cups dried red lentils 4 medium potatoes (peeled and diced) 6 cups water 1...

Mexican Lentil Soup Another favorite from our kitchen is this lentil soup that is easy to make and pleasing to eat. It also tastes better the next day, so be...

Hec’s Baked Apples For dessert or for breakfast, these baked apples are sure to please! 4 Gala Apples Cashews and/or other favorite nuts ½ tsp. vanilla extract (high quality) dash...

Peanut Tofu Lettuce Cups Savory, crisp and fresh, peanut tofu lettuce cups are a healthy snack or meal. Recipe came from Once Again Peanut Butter and adapted slightly by our...

Award Winning Vegan Chocolate Fondu This is a simple, rich vegan chocolate sauce from veganrecipes-idahovegan.blogspot.com. 12 oz semisweet vegan chocolage ¾ cup soymilk 1 tea vanilla extract 1 tea teaspoon...

Gazpacho On a hot day, Gazpacho is a great, healthy starter course or main meal. Original recipe is from Four Seasons Hualalai Resident’s Beach House restaurant, modified by Hec Delgado...

Chili, Corn, and Red Capsicum Soup Delicious recipe for a cold winter night from The Complete Vegetarian Cookbook by America’s Test Kitchen. 4 corn cobs 1 oz Earth Balance vegan “butter” 2...