Here’s a great way to use frozen tofu. Vegetarian chicken salad is good in sandwiches, on crackers, or as a filling for stuffed tomatoes.

Fresh Strawberry Jam with pectin is a real hit. This recipe uses original pectin and reduced sugar to help bring out the strawberry flavor.

Here is a vegetarian version of the always-popular chicken nuggets that is made with frozen tofu and corn flake crumbs.

These corn flakes crumbs are quick and easy to make. They can also be used in place of the more traditional bread crumbs.

This Thousand Island Dip and Spread uses only three ingredients and a simple trick to make this sauce thick and easy to spread.

This quick 30-minute vegan seitan steak with barbecue sauce has vital wheat gluten, whole wheat flour, and spices. No simmering required.

This New York style cheesecake is made with cream cheese, sour cream, eggs, and a subtle hint of lemon that does not dominate its flavor.

Homemade apricot jam with pectin is a real treat. This recipe uses original pectin and reduced sugar to bring out the flavor of the apricots

Fried Egg Roll Chips with Sweet and Sour Sauce is the perfect side dish for any Asian meal. This crowd-pleaser is quick and easy to prepare.

Here is the best way to make fresh basil pesto with walnuts. Walnuts are a great replacement for pine nuts when making pesto sauce.

Vegan Pecan Shortbread Cookies are a variation of an old Scottish recipe. Just like the original shortbread biscuits, they are gluten free.

Sweet and sour savory eggplant on rice could easily turn you into an eggplant lover. It is vegan and gluten free with a special ingredient.