DIY flax seed milk can not only save money but also keep you from using the store-bought kind with chemicals and additives. Adjusting the amount of water used can also produce a thicker outcome giving...
Author: Buckwheat Queen
A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.
Author: Elizabeth Andoh
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Author: Frank Stitt
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: David Kamen
I have not tried this, but found it a fascinating recipe. If anyone prepares this, do let us know the results!
Author: Lennie
Author: Bobby Flay
Author: Sheila Lukins
Author: Lillian Chou
You've heard it said that the best spaghetti sauces are simmered all afternoon. If that's true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with...
Author: Marina Delio
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Author: Rick Martinez
Author: Nadine Helen Conly
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
Introduce legumes to your baby with this tasty combination of yellow split peas, carrots, and rice. You can use red lentils instead of the yellow split peas; it'll be just as tasty and actually quicker...
Author: Diana Moutsopoulos
Author: Deborah Madison
I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to...
Author: Jessica Murnane
Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.
Author: Joel Fuhrman, M.D.
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Author: Anna Maria Musco Dominici
Author: Joshua McFadden
Author: Ardie A. Davis
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
Author: Jill Silverman Hough
Author: Meryl Rothstein
Sandwich this burger between English muffin halves or serve with lots of arugula.
Mushrooms simmered with onions, wine, and carrots make for a rich, French-style stew. Serve with egg noodles, polenta, or mashed potatoes.
Author: Scott Horten
Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor!...
Author: Monique Volz of AmbitiousKitchen.com
Author: Bon Appétit Test Kitchen