Author: Maria Helm Sinskey
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Author: Darshana Thacker
Author: Peter Reinhart
This vegan mayonnaise is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up to 2 weeks.
Author: Rita
Author: James Beard
Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious,...
Author: Crescent Dragonwagon
If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes...
Author: Andrea Bemis
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Bon Appétit Test Kitchen
Author: Tina Miller
Author: Ed Peterson
An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.
Author: Carla Lalli Music
A wonderful vegetable dish with lots of garlic, bok choy, bell pepper, and carrots. You can serve it as a side or as a main over rice.
Author: Janet Mitchell
(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
Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or side for anything you've got on the grill.
Author: Luz Calvo and Catriona Rueda Esquibel
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Wonderful substitute for eggs, especially in cookies, brownies, muffins and breads. It works every time. Store ground flax seeds in a sealed container in the refrigerator or freezer.
Author: Tricia Vaccaro-Coburn
Make and share this Stir-Fried Shitake Mushrooms With Tofu and Bok Choy recipe from Food.com.
Author: Kim Petro
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...
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various...
Author: Athena Calderone
Author: Tina Miller
Author: Floyd Cardoz
Author: Myra Goodman
Author: Bon Appétit Test Kitchen
This recipe is one of the most simple ways to cook (ripe) plantains. Platanos maduros (fried sweet plantains) topped with sea salt make for a sweet and salty treat that can be served as a side dish or...
Author: Mig
This is similar to Recipe #110331, but without the beef bouillon. It is great for casseroles, meat dishes and crockpot meals that call for a packet of instant dry onion soup mix.
Author: Serah B.
This easy barbecue sauce recipe combines ginger and mustard, honey, and garlic. It has a palpable zing with ribs, chicken, or grilled cauliflower.
Author: Brigid Washington
This simple recipe is so enjoyable, I tend to make it frequently when I find I don't have time to make anything else!
Author: Jennifer
Author: Melissa Roberts
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...
Author: Sarah Copeland
A "vat" of this stuff lasts about a week, depending on how much you eat each day. Eat as much of The Cabbage Soup Diet as you like.
Author: Patricia Solley
Author: Bon Appétit Test Kitchen
Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.
Author: Anna Stockwell