Another bouquet garni variation, featured in Toula Patsalis's "The Pressure Cooker Cookbook."
Author: KateL
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Author: Chris Morocco
Author: Davida @ The Healthy Maven
Author: Lillian Chou
Author: Sheila Lukins
Fill these kid-friendly sushi rolls with bell pepper, carrots, and cucumber, or whatever vegetables they love.
Author: Stacey Antine
Author: José Andrés
I enjoy using this recipe because I love pizza but can't eat dairy and what would a pizza be without cheese! So it was a blessing to be able to eat this dish without worrying about my cholesterol hitting...
Author: Chef Joey Z.
A simple appetiser to whip up - the cashew sour cream doesn't require a long soak so you can make it at a moment's notice. I prefer a fresh tomato salsa for better flavour but if you're short on time you...
Author: Izy Hossack
Author: Alain Coumont
It's amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.
Author: Anders Braathen
Author: Lorna Sass
These rice crisp treats are absolutely divine! I love to use my Maple-Cinnamon Superseed Almond Butter in these for a great flavour, but store-bought natural almond butter will also work in a pinch.
Author: Angela Liddon
I developed this recipe so I'd have a super-nutritious, go-to porridge for my baby and toddler (and the adults too!). This thick and hearty porridge is naturally sweetened with mashed banana and finely...
Author: Angela Liddon
Author: Bon Appétit Test Kitchen
The BEST vegan mac and cheese recipe with a deliciously creamy vegan cashew cheese sauce! This easy vegan mac and cheese can be made in a few simple steps, has a hint of spice and will be your new favorite...
Author: Monique Volz of AmbitiousKitchen.com
Author: Jamie Geller
These veggie cakes are great for brunch, picnics or potlucks. Or you can serve them as a side dish for a weekend dinner. Please serve with your favorite sauce. Vegan cashew mayo or aioli sauce works pretty...
Author: InnerHarmonyNutriti
Although this recipe is for plain seitan to use in other recipes, it also tastes great on it's own. From the Real Food Daily Cookbook by Ann Gentry. The instructions say to cut the loaf into quarters after...
Author: VegSocialWorker
Author: Bon Appétit Test Kitchen
Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.
Author: Claire Saffitz
Although this does not taste like the the traditional mac 'n cheese recipes most of us grew up with, it will satisfy your comfort food craving while helping you avoid preservatives, dyes, meat, and dairy....
Author: Mesa Mom
Author: Michelle Tam
Author: Geraldine Ferraro
Bulgur is a form of wheat that is most commonly found in tabbouleh. This dish is very similar to tabbouleh, but sweeter, using dried cranberries where tomatoes normally serve to provide acid.
This dish is a riff on Singapore-style curry noodles with cauliflower, cumin, coriander, and smoked paprika.
Author: Hetty McKinnon
Author: Sue Li
Author: Sarah Britton
Looking through thePETA website, I found this fun and delicious recipe. Initially the recipe called for regular yellow mustard but I used a Spicy Horseradish mustard that really added a lot of kick! But...
Author: browneyes315
Author: Jean Thiel Kelley
Love this Asian ginger dressing, it is so versatile, and you can use it to dress any kind of salad.
Cara Cara oranges resemble grapefruits more so than oranges on the inside. It's pink and delicious and a little bit sweeter than a plain old orange and it makes a great summer drink!
Author: By Gabriella
Author: Katie Brown
These weeknight and meal-prep friendly baked falafel sandwiches are the perfect balance of healthy and satisfying.
Before starting you might want to review my Kitchen Notes on Making Q&E Jams Recipe.This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar....
Author: MJ of MJ's Kitchen
Due to the high sodium content in most commercial salad dressings, I make my own. Since I prefer the flavor of roasted garlic over raw, I roast a bulb every Saturday and make salad dressings on Sundays....
Author: Netgirls Healthy Co