One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Author: Tracy Pollan
Author: Susan Herrmann Loomis
Quick and Easy Vegetarian Biryani! A fragrant Indian rice dish infused with Indian spices - vegan adaptable and gluten-free. A quick and easy weeknight meal. | Serve it with Cilantro Mint Chutney.
Author: Sylvia Fountaine| Feasting at Home
Author: Tara Duggan
This is great with grilled chicken or pork chops. Serve with cream cheese and crackers for a nice appetizer with cocktails. Recipe by Alton Brown.
Author: Garlic & Zest
I can't recall where this recipe originated. I love bbq'd Tofu and this looks really tasty since I also like things flavored with Marsala wine. You can also serve this with pasta of your choice.
Author: Chef Joey Z.
For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.
Author: Sri Owen
Author: Amelia Saltsman
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The...
Author: Michele Urvater
Author: Maria Helm Sinskey
Author: Seamus Mullen
I haven't tried these onions but they apparently make a nice garnish for salads, roasted meats and soups.
Author: Sackville
Author: Gerardo Gonzalez
Making your own oat milk means you'll have a creamier, richer dairy-free milk for mixing into coffee. This recipe lays out the basic formula for fresh oat milk.
Author: Michael Symon
Author: Bon Appétit Test Kitchen
Sweet and tangy kumquats make this sparkling cocktail extra special.
You can slice the cauliflower any direction you like, just be watchful of your fingertips on the mandoline and work over a bowl to catch all the bits of flying florets.
Author: Claire Saffitz
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Yes, I know there are already many ratatouille recipes out there. This is my version, I happen to love it. Try it if you like :) This came from a "Vegetarian Times" magazine, October 1999 issue.
Author: Geniale Genie
Author: Ross Dobson
Author: Andrea Reusing
My friend Buffy gave me this recipe. I really didn't think that it would be that great, but it really is! This salad is very light and refreshing and would be the perfect side dish to a light summer meal....
Author: BETHANY T.
Spicy Hot Black Beans and Tomatoes recipe 12
Beautiful sheet pan roasted veggie tacos filled with perfectly seasoned vegetables and plenty of plant-based protein. Serve these easy vegetarian tacos with avocado, sliced red cabbage, fresh cilantro,...
Author: Monique Volz of AmbitiousKitchen.com
Warm up with a delicious Fall soup that brings together the flavors of butternut squash, sweet potato, and apple. This recipe uses already prepared butternut squash soup with fresh sweet potato and applesauce....
Author: thesinglebite
Vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavor from curry powder, fresh ginger, turmeric and sweet and spicy maple glazed cashews. This wonderful vegan curry chickpea...
Author: Monique Volz of AmbitiousKitchen.com
Breakfast bowls are the new green juice: they've become an in-demand menu item for the post-yoga, post-spin class set, despite some eyebrow raising prices for what boils down to a pretty simple breakfast....
Author: Rocco DiSpirito
Author: Maria Helm Sinskey
Author: Molly Wizenberg
Pickled red onions - a staple at meals throughoutu the Yucatÿn peninsula - are one of our all-time favorite condiiments. They are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad;...
Author: Rick Bayless
Super tasty and loaded with goodness. This is one of my favorite stew that I'd like to make on a chilly day. It warms me up instantly with tons of great flavor and lots of good-for-me nutrients. I like...