These tasty vegan energy bars taste just like full-fat, non-vegan oatmeal cookies. Completely irresistible. They are great as breakfast bars with coffee, as an in-between meal snack to keep you going,...
Author: Extropian
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Alex Jamieson
Author: Bon Appétit Test Kitchen
Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're...
Author: Melissa Roberts
An easy Lemon-Tahini Sauce recipe. Whip up a batch and toss it with grains and chopped carrots for a colorful salad, blend it with cooked chickpeas for a quick sandwich filling, or spoon it over microwaved...
Author: Lorna Sass
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Author: Bon Appétit Test Kitchen
Author: Tracey Medeiros
These are scrumptious little scones that will satisfy those with allergies or gluten free, dairy free, or vegan lifestyle.
Author: Emma Fowler
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: Maggie Ruggiero
Author: Lillian Chou
Author: Lillian Chou
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
Author: Eleanor Topp
A healthful one-pot soup with a trio of powergreens to keep you satisfied
Author: Rachel Beller
Author: Nadia Hassani
Author: Melissa Hamilton
Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.
Author: Tim Unger
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean....
Author: Jocelyn Jackson
Author: Abigail Kirsch
Author: Marcela Valladolid
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
I was in the mood for the tuna casseroles that I had as a kid. Now that I'm vegan I wanted to try something similar, meat and dairy free! Chickpeas stand in for the tuna for protein.
Author: kimmouse
Author: Bon Appétit Test Kitchen
Author: Sondra Bernstein
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
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
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Author: Chris Morocco
Author: Colin Cowie