Recipes

©2007 Linda D. Sutton, all rights reserved.  Do not reproduce these recipes without the
expressed permission of the author.  www.lindadsutton.com


FRUIT SOUP
Makes four (4) one-cup servings

2 ½ cups frozen fruit (12 oz.) mixed berries such as strawberries, blueberries, black
berries
1 ½ cup soy milk
1 cup vanilla soy yogurt
¼ tsp.        cinnamon
¼ tsp. nutmeg
1 tbsp. agave nectar
4 cups fresh fruit, (such as fresh berries or sliced ripe bananas, cubed as garnish or to
add more substance to soup

1.        Empty frozen fruit in a blender.  
2.        Add soy milk, soy yogurt, cinnamon, nutmeg, and agave nectar.
3.        Cover blender and pulse.
4.        Alternate between pulse and blend settings until smooth.
5.        Assembly:  Place a cup of fresh fruit in the middle of a soup bowl.  Ladle fruit soup
around the fresh fruit.  Garnish with slivered almonds or additional scoop of soy yogurt.
6.        Serve immediately or at room temperature.  
©2007 Linda D. Sutton, all rights reserved.  



VEGAN PASTA SALAD
Makes about four (4) one-cup servings

About 3 cups cooked brown rice pasta, penne style (8 oz. package), cooked, drained, and
cooled
¼ cup Veganaise
1 red pepper, chopped
1 Green pepper, chopped
½ cup Cherry tomatoes, quartered
1/8 tsp. mustard
½ cup marinated artichoke hearts, chopped
2 tsp. Spike seasoning
¼ cup steamed peas (optional)

1.        PREPARATION:  Prepare the pasta “al dente” as directed on the package.
2.        In a large mixing bowl place pasta.
3.        Add peppers, artichoke hearts, tomatoes, and spike.
4.        Stir mixing the vegetables so they are evenly distributed throughout the dish.
5.        Add veganaise and mustard.  
6.        Continue to stir thoroughly.
7.        Chill for half hour before serving to allow flavors to meld.  
©2007 Linda D. Sutton, all rights reserved.  




©2007 Linda D. Sutton, all rights reserved.  Do not reproduce these recipes without the
expressed permission of the author.  www.lindadsutton.com
All rights reserved.
Linda D. Sutton
Holistic Nutrition and Vegan Cooking:  Video

To see a video clip of Linda Sutton's vegan cooking demonstration and interview with Dr. Neal Barnard
on WVEC-TV 13, click on the link below:

WVEC-TV 13 Video Clip of Linda Sutton's Cooking Demonstration

Linda's Romaine Taco Recipe, as seen in the WVEC-TV 13 Video Clip
Holistic Nutrition and Vegan Cooking Lectures

Below are recipes prepared  by Linda Sutton during Dr. Barnard Lecture at the Radisson
Norfolk on Friday, February 9, 2007.  These recipes are excerpts from Sutton's upcoming
book.  

COMING SOON:  COOKBOOK AND VEGAN COOKING CLASSES
Information coming soon about the release of the book as well as upcoming vegan
cooking classes that will assist you in preventing and reversing the symptoms of
diabetes and heart disease.