Kids love this cowboy chili served over wagon wheel pasta (a shape that is not only fun, but easy to eat). Adults love it with any shape...

Ingredients 1 (4-ounce) can whole green chiles 2 cups (8 ounces) shredded Cheddar soy cheese 2 cups (8 ounces) shredded hot pepper...

Ingredients 3 cups low-fat, low sodium vegetable broth 3 cups low-sodium tomato juice 1 Tbsp. dried basil 1 tsp. salt ½ tsp. dried...

Ingredients 1 cup dried whole shitake mushrooms 1 clove garlic, minced 1 cup chopped red onion 1 tbsp. soy oil (vegetable oil) 32 oz....

This recipe is adapted from Cooking Light magazine. Canned soybeans are one of the easiest soyfoods to use. Here they star with red...

This brothy main dish meal comes from the book A Spoonful of Ginger, by Nina Simonds. Nina is a cookbook author, food writer and cooking...

This recipe is courtesy of syndicated columnist, cookbook author and chef, Steven Petesvsky. Steven is chef/owner of Chef Steve’s Carried...

Ingredients 1 tablespoon olive oil 1 large onion chopped 12 ounces chicken sausage, thawed and casings removed *1 tablespoon tomato paste...

Ingredients 6 carrots, peeled and cut into 1” chunks 1 onion, cut into 1 “ chunks 1 jalapeno, seared, cleaned of seeds and skin 1 T fresh...

Cathe Olson from Arroyo Grande, CA, came up with this very flavorful vegetarian main dish. You can use your favorite curry powder –...

Ingredients 3 T. soybean oil 1 large Spanish onion, sliced thinly (12 oz) 7 oz diced leek (white and light green portion only) (2 ½ c.)...

Ingredients 1 teaspoon soybean oil 1 large green pepper, cored, seeded, and diced ½ large onion, finely chopped 2 jalapeno chiles,...

Ingredients 1 medium onion, finely chopped 3 tablespoons olive oil1 (4 oz) can chopped green chilies, drained 3 tablespoons all-purpose...