Author: Wendy Giman
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
This is a traditional breakfast served in many Arabic countries. It can also be eaten for lunch or dinner in case you don't have any meat on hand, as the beans are full of protein and fiber! Very delicious!...
Author: AiyahM
Author: Nadine Helen Conly
Author: Michele Anna Jordan
Author: Mayim Bialik
This vegan Parmesan cheese version doesn't taste the same as real Parmesan cheese, but it adds a similar texture and extra flavor. With this, I don't even miss the Parmesan!
Author: Craig
Author: Ruth Cousineau
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You...
Author: Abra Berens
This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
Author: karkar
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Maple syrup and warm, fall spices add a touch of sweetness to easy roasted beets, carrots, parsnips, turnips, and sweet potatoes.
Author: Nava Atlas
Author: Ian Knauer
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
Author: Melissa Hamilton
Author: Bon Appétit Test Kitchen
Author: Nigella Lawson
Author: Jean Thiel Kelley
Author: Nava Atlas
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Using Pomona's Pectin allowed me to make a slightly healthier version of this dessert-flavoured fruit and vegetable spread. Smeared onto waffles or cinnamon bread, it's a decadent start to the day!
Author: YummySmellsca
Author: Marge Perry
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Lentils, mushrooms, and spinach nestle inside a bell pepper for a complete meal. Feel free to use the bell pepper color of your choice. If your peppers are on the smaller side and you have leftover filling,...
Author: Soup Loving Nicole
What's the cookie equivalent of the fountain of youth? It's these - every bite makes us feel like a kid again.
Author: Becel®
Author: Peter Kaminsky
An easy Pinto Beans recipe. These can be made one day before serving.
Yes, these are made with carrots! These vegan hot dogs are full of flavor and are perfect for the entire family. They can also be cooked in the microwave. Wrap them in a bun and top with your favorite...
Author: lisauce