Author: Laura O'Neill
Scrambled tofu "eggs"... yes, please! If you have recently started a vegan diet and are missing a comforting breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with...
Author: Plant Based Life
Author: Beth Moncel
An easy way to incorporate chia seeds, these delicious cookies contain no eggs or butter and are easy to make. Cookies will be soft; allow them to cool completely.
Author: Island Girl
Author: Shelley Wiseman
Author: James Peterson
Author: Rebecca Katz
http://www.elanaspantry.com/salads/raw-kale-salad/ While the boys were on break during the holidays we got really into kale. My older one prefers his steamed and tops it with umeboshi vinegar and toasted...
Author: Elanas Pantry
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Author: Joan Nathan
Author: Evan Kleiman
Entered for safe-keeping, from "Favorite Brands Best-Loved Chinese Recipes & More". The wheat berries add flavor bursts and textural interest to the brown rice. This is a U.S.-family oriented recipe from...
Author: KateL
This simple and delicious vegan meal can be eaten as a side or a vegetable main dish. It is very popular in Romania. Eggplants are combined with bell peppers, tomatoes, and onions and baked with olive...
Author: Nini
Author: Amy Finley
Author: Shelley Wiseman
Author: Elena Faita-Venditelli
Author: Jeff Koehler
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
Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.
Author: Tim Unger
Author: Kate Fogarty
Author: Molly Stevens
Author: Michele Anna Jordan
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
When you have more eggplant and squash than you know what to do with, turn to this quick curry.
Author: Heidi Swanson
Author: Kemp Minifie
Author: Deana Herman-Kulsuptrakul
Author: Jeanne Thiel Kelley
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Author: Sheila Lukins
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
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
Author: Heidi Dalzell