A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.
Lentil stew Creole with okra, green beans, tomatoes, and green pepper served over brown rice. A plant-based Southern-style stew with a Tabasco kick and no added fat.
Healthy breakfast power muffins sweetened with apple juice concentrate and bananas, packed with raisin bran, oats, raisins, and yogurt. No added sugar or oil.
Two-ingredient Grape-Nuts pie crust made with ground cereal and apple juice concentrate. No butter, no flour, and naturally low-fat. Works for pumpkin pie or any no-bake filling.
Homemade dried apple jelly made with just four ingredients and no added pectin. Boil dried apple slices into a concentrated juice, sweeten with sugar and lemon, then cook to a gorgeous, spreadable set.
Fresh fruit medley with apples, bananas, oranges, and grapes tossed in orange juice concentrate, topped with a spiced yogurt-ricotta sauce. A light, diabetic-friendly dessert.
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