This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Author: Anthony Bourdain
Author: Lillian Chou
An easy Pinto Beans recipe. These can be made one day before serving.
Author: Allen Susser
Author: Farid Zadi
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet...
Author: Anna Jones
I have not tried this, but found it a fascinating recipe. If anyone prepares this, do let us know the results!
Author: Lennie
Author: Dave Lieberman
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Author: Pat Neely
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!
Author: Katrina Scott
SO easy and SO good! This is comfort food for me at it's finest, my all-recipe friends! Like pumpkin pie for breakfast, but you don't have to feel guilty for the rest of the day! Use any sweetener you...
Author: Alison
Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened...
Author: Anonymous
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy...
Author: Mollie Katzen
Here's an especially versatile side dish, showcasing Italian seasonings.
Author: CORWYNN DARKHOLME
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
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: Jean Thiel Kelley
Author: Bon Appétit Test Kitchen
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Michele Anna Jordan
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
Almonds and nutritional yeast blend together to replace aged Italian cheese for those who don't want to eat real cheese. The taste is so similar when used in pesto or on top of pasta, it is hard to tell...
Author: Buckwheat Queen
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: Tracey Seaman
Author: Sara Forte
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...
Author: Lillian Chou