Author: Dede Wilson
Author: Dan Barber
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
Author: Lillian Chou
This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website...
Author: lauralie41
Author: Ruth Cousineau
Adapted from Diana Rattray at about.com. Add 4-6 tbsp of salt to make "seasoning salt" out of this.
Author: DrGaellon
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
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
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
An easy Pinto Beans recipe. These can be made one day before serving.
Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian...
Author: Katherine Sacks
Author: Lucy Metcalf
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden...
Author: Sheldon Simeon
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if you aren't vegan, or vegetarian even, the flavors...
Author: The Vegan Red Princess
Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.
Author: Bon Appétit Test Kitchen
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Author: Anna Maria Musco Dominici
With preserved lemon, fennel seed, chilli and rosemary - combination of some of my favourite flavours and super easy to make. Good with drinks or to take on picnics. One of my friends tells me these are...
Author: misstasty
Quinces need to be peeled and cooked before they develop their unique taste. Serve cold with vanilla ice cream or whipped cream.
Author: Lola
Spiced vegan milk tea with turmeric, cinnamon, ginger, black peppercorns and honey.
Author: Katherine Sacks
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
Author: Kay Chun
Author: Kerri Conan
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
An easy orzo side dish to serve with grilled fish or chicken. Or just serve it as is for a simple, light pasta salad.
Author: Slash Chef
Author: Marcela Valladolid
Author: Pat Neely
Author: Amelia Saltsman