Tahini Sauce

Instructions: Place all ingredients into a bowl and stir. Serve with Fabulous Un-fried Falafel Burgers. Find this recipe and more in the Forks Over Knives Recipe App.

Roasted Red Pepper Sauce

This sauce is as versatile as any tomato sauce. Toss it with pasta for a quick meal, serve it over steamed vegetables and brown rice, or use it as a dip for vegetables. From Forks Over Knives – The Cookbook… Read more

Faux Parmesan

Always have this delicious topping on hand in your fridge to sprinkle on chili, soups and stews. It’s also delicious on steamed vegetables, like broccoli and air popped popcorn. You can by this is the store but it’s so much… Read more

Ponzu Sauce

This citrus-based sauce, used as a dip in Japanese cooking, is a versatile condiment. Use it alongside vegetables or as a sauce for stir-fry or noodle dishes. From Forks Over Knives – The Cookbook Instructions:  Combine all ingredients in a… Read more

Classic Dijon Dressing recipes

A gourmet dressing for when I long for the flavors of the French countryside, this golden blend adds life to any raw or warm salad but also works well with roasted or grilled veggies, potatoes, asparagus, and artichokes. Add all… Read more

Macadamia-Vanilla Frosting Super Bowl

This frosting has a somewhat maple flavor to it. You can use it right after making it, or if you want to use a cake decorating tip (like in the top photo), put the frosting in the refrigerator for 30… Read more

Herbed Hummus

This delicious dip is much lower in fat than traditional hummus. Enjoy it inside Veggie Wraps, for snacking as a complement to raw vegetable sticks, or as a topping for baked potatoes. From Bravo! Health Promoting Meals From The TrueNorth Kitchen… Read more

Fudgy Chocolate Frosting

This frosting goes great on Double Chocolate Cupcakes, but once you get a taste of how delicious it is, you’ll find lots of places to use it. From Forks Over Knives – The Cookbook Instructions:  Put the boiling water and cocoa… Read more

Basil Pesto

Traditional pesto is made with genovese basil, pine nuts, olive oil, and parmesan cheese. The flavor is rich, and a little goes a long way. This healthy version has all the flavor of the traditional version without the oil or… Read more

Fresh Tomato Salsa

Here’s another must-have recipe for using ripe garden-fresh vegetables. I am not a fan of salsa made with out-of-season tomatoes, so in the off season, I use my favorite store-bought salsa instead. Instructions: Combine all ingredients in a large bowl… Read more

Not-So-Fat Guacamole

Fat-free guacamole has been around in one form or another for a while. Most recipes taste good, but you can often tell they’re not made with avocados, the traditional primary ingredient. While I can’t promise that my recipe tastes just… Read more

No-Cheese Sauce

This low-fat sauce takes only takes about 5 minutes to put together. It may seem as though this recipe will not work in a blender, but with a little patience it does. If your onions are strong, blanch them in… Read more

Enchilada Sauce

This versatile red sauce is the one I use in our Tamale Pie and Potato Enchiladas. Keep some on hand in the fridge and I am certain you will find many other uses for it as well. From The Starch Solution… Read more

Bravo Tomato Sauce

The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the sauce does not become thick enough. From Bravo! Health-Promoting Meals from The TruthNorth Kitchen Instructions: Put the Roma tomatoes… Read more

Cauliflower Bechamel

Cream sauces are used in many recipes from pastas to soups and stews, but most plant-based “cream” sauces, usually made from soy, leave something to be desired. This sauce, made from pureed cauliflower, is a great substitute for traditional cream… Read more

Thanksgiving Gravy thanksgiving

From The Happy Herbivore Instructions: Whisk nutritional yeast and flour together with plant-based milk and set aside. Line a large frying pan with a thin layer of water and cook onion and mushroom over high heat until the mushrooms start to soften… Read more