Author: Reyna Simnegar
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
This recipe was created to accompany Key Lime Mascarpone "Cannoli" with Mango Sauce . Can be prepared in 45 minutes or less.
Author: Tracey Seaman
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey
Author: Alain Rondelli
An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.
Author: Carla Lalli Music
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Author: Kendra Vaculin
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
This hearty red lentil stew is the first recipe I made with my new healthy diet. It was a hit! This is gluten free, and if you remove the white potatoes it can also be nightshade free.
Author: Cassie
I just threw this together one day for a party where I knew there wouldn't be any sandwiches for us non meat eaters. Definitely not for the Vegan. This is a quick and yummy alternative to store bought...
Author: PLUVOID
Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.
Author: Najmieh Batmanglij
Falafel made with canned chickpeas - just like the ones you taste in a Greek restaurant. Makes about 12 patties. Serve with hummus or tzatziki sauce.
Author: Dani
These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.
Author: Irvin Lin
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
Author: Steven Raichlen
My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric, ginger, garlic, and onion. You can make it in bulk...
Author: barbara
Author: Bobby Flay
Author: David Guas
Delicious curried vegetables with traditional aromatic spices. Serve with plain yogurt and Indian bread or rice.
Author: Noor
Author: Gina Marie Miraglia Eriquez
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to...
Author: Claire Saffitz
Easy creamy mushroom toast is perfect for breakfast, lunch and dinner and can be made in no time at all for a delicious, easy vegetarian meal.
Author: Alida Ryder
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible side dish everyone will love! My dad's famous au gratin potatoes recipe is easy to make and filled with cheesy goodness...
Author: Monique Volz of AmbitiousKitchen.com