This is a basic recipe for a vegan tofu lasagna. With a ricotta-like filling made with tofu and layered with spinach, this basic tofu lasagna is oil-free, making it very low in fat, as well as healthy and of course, delicious. I usually add a tablespoon or two of nutritional yeast to the tofu filling to make my vegan lasagnas a bit more cheesy, but then again, I like to add nutritional yeast to just about everything! You could also smother the top of this lasagna with a layer of vegan cheese if you miss cheese.

If you like this vegan lasagna recipe, you might also want to scroll through these other vegetarian and vegan lasagna recipes.

If you've ever had a sweet and sour dish at a Chinese restaurant and wondered how they made it, this recipe is for you! This easy sweet and sour tofu with veggies will have your family thinking you picked up Chinese take-out! Steam some rice to go along with the sauce, or try it over cooked noodles. If you like sweet and sour tofu, you might also want to try this recipe for sweet and sour tempeh.

See also: More vegetarian Chinese food recipes

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It's a small world. Renowned vegan chef and cookbook author Tal Ronnen (also known as Oprah's personal chef during her 21-day vegan experiment) and I once worked for the same company. But, as fate would have it, I never actually met him, as he was never in the office. He was always out and about at food conventions, or working with his fellow superstar celebrity chefs to help them develop their vegetarian and vegan menu items. What a busy man! He also catered Ellen DeGeneres' vegan wedding, and, well, you know how I feel about Ellen!

Knowing what his usual schedule is like, I can't imagine how he managed to find the time to create such an amazing new vegan cookbook. And just in time for the holidays, too! With such beautiful classy photos in a hardback edition, this one would make a great gift book. Check out my review to see why I am in love with this new cookbook. Also, try out one of Tal's gourmet recipes for fingerling potatoes with crisped dulse

I'm not sure how long I'll be able to hang on to it though, as I've been having trouble keeping it out of the hands of my omnivorous friends who keep asking to borrow it so they can salivate over the sensuously enticing photos. A fellow About.com writer (and omnivore) Donna also reviewed this cookbook, and gave it a fabulous review! Read her review here.

And if all that doesn't whet your curiosity or your appetite: Oprah endorses it. Nuff said.

Related links:

Cookbook Review: The Conscious Cook, by Tal Ronnen

Shop Online for The Conscious Cook

Sample Recipe: Fingerling Potatoes with Crisped Dulse

Another About.com review, from the perspective of an omnivore

Hello, my name is Jolinda, and I am addicted to coffee. Oh sure, I've quit for periods of months, even years, but I just really love the stuff. I don't want to quit! Is it really any surprise then, that one of my favorite fall rituals is ordering a pumpkin pie latte just as soon as they begin appearing on cafe menus?

It's really a testament to the mighty orange squash that it actually goes well with coffee. To it's credit, pumpkin goes well with so many foods. While we all love it in pies, pumpkin also appears in cookies, muffins, breads, cakes and soups. In Thailand, it's cooked with sugar syrup and stuffed with an egg custard for a sweet dessert or snack.

So, without further adieu, in celebration of everyone's favorite squash (and, well, Halloween), here are the best pumpkin recipes ever.

Link: Favorite Vegetarian and Vegan Pumpkin Recipes
See also: Thai pumpkin custard