A more accurate name would be "deconstructed pot pie" or "open face pot pie" or maybe even "biscuits with veggie gravy." Anyway, this dinner is easy and fast -- but also warm and comforting. I bet you even have all of the ingredients on hand! Plus, it's veggie pot pie! What else needs to be said ;) Yum Yum!

Before I developed the fat-free whole wheat biscuit recipe in my cookbook, I used to make low fat whole …

This recipe is courtesy of my husband Scott, who could eat Mexican food at every meal for a week straight and still want more. Thus, it was no surprise to me that he whipped up enchiladas when it was his turn to cook. I can't remember why I bought liquid smoke, but ever since I've had it, Scott's been on a mission to slip it into our food every chance he's got. Tonight he added it to our basic enchilada …

I'd never heard of quinoa until I was vegan and quite frankly, I still pronounce it incorrectly half of the time. I've read enough veg magazines and cookbooks to know quinoa is good for me and I've done a pretty good job at incorporating it into my regular diet. I was recently introduced to amaranth, which is a close relative to quinoa, only smaller.

Quinoa & Amaranth

Like quinoa, amaranth is a complete protein source and chocked …

Aww! Thanks Mom! …

If you loved my traditional almost fat-free cheesecake recipe, you're in for a real treat with this variation! For starters, I used chocolate gram crackers for the crust. I pulsed them in my food processor until they were a consistency similar to bread crumbs. Then mixed the gram crack crumbs with about 8 tbsp of unsweetened applesauce. I poured the batter into my greased pie pan and baked it at 350F for 8 minutes. It smelled so heavenly.