These are scrumptious little scones that will satisfy those with allergies or gluten free, dairy free, or vegan lifestyle.
Author: Emma Fowler
Author: Maria Helm Sinskey
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
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
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
Author: Betty Rosbottom
Call this whatever you like, a vegan cream cheese, a dip, a spread, or whatever. All I know is that it's yummy and it carries me through those days when my avocados are just not soft yet or when they are...
Author: Bayla Haskel
Author: Suzanne Tracht
Author: Jeanne Thiel Kelley
Author: Lorna Sass
Sandwich this burger between English muffin halves or serve with lots of arugula.
There was a book of KFC recipes in my e-cookbook collection. Most of them called for ingredients I don't use and being a vegetarian I don't eat chicken. But this seasoning looks good; it originally called...
Author: the80srule
Author: Nigella Lawson
These are so delicious I can eat an entire batch in a day, and they're made from so many veggies! Can be kept in the freezer and reheated in the oven or microwave as needed.
Author: rainbowsorbet
Author: Dave Kovner
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.
Author: Tim Unger
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: Dave Lieberman
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Author: Donna Hay
Author: Ruth Cousineau
Make and share this Spring Vegetable Orzo Pasta Salad recipe from Food.com.
Author: yogamatters
Author: Amelia Saltsman
Author: Pat Neely
Author: Shelley Wiseman
Author: Paul Grimes
This is a copycat of the fabulous Lentil Walnut Salad from the Kebab Shop in California. You want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness...
Author: AmyFromSD
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.
Author: Katherine Sacks
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
Author: Galit Stevens
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
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
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Author: by Michelle Davis
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar