Author: Catherine McCord
A hearty, stick-to-your-ribs macaroni and "cheese" meal that we all crave sometimes. Perfect comfort food, and for those cold and blustery days and nights of Fall and Winter we all love.
Author: Magyarfozo
Wonderful Thai green curry recipe made with fragrant lemongrass, healing ginger, garlic & turmeric, and a boost of plant-based protein from chickpeas. This vegetarian Thai green curry is the ultimate bowl...
Author: Monique Volz of AmbitiousKitchen.com
Baby food made from common vegetables. Stores well in the fridge for 3-4 days, if well covered. The broth that the vegetables was cooked in can be used to make Rice Puree.
Author: Krista B
These vegan biscuits are quick, easy, and fluffy. They use all whole wheat flour. I couldn't find a biscuit recipe online that met all of these criteria - so I made one up!
Author: VegImprov
A vegan cobbler made with fresh peaches and blueberries and coconut oil instead of butter. Easy to make and delicious served warm with a big scoop of vanilla ice cream!
Author: Monique of AmbitiousKitchen.com
Essential for every home! Golden tender sweet cloves of garlic can be used in many recipe or spread on bread. Stored in the refrigerator is my quick to get garlic oil and roasted garlic for daily uses....
Author: Rita1652
This is served on the side of stews and soups in Ethiopia, to up the heat quotient. Recipes for Berbere can be found on this site. From Marcus Samuelsson.
Author: FLKeysJen
When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.
A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
Author: Beverly Estes
I know there are 800 french onion soups on Zaar, but this one captured my fancy for the richness of its ingredients and the use of miso/nutritional yeast. Of course if you aren't vegan I'm sure it is heavenly...
Author: smellyvegetarian
This seitan is very lightly breaded and fried, so it tastes crispy and delicious without having too much fat. The herbs are key, and really add to the flavor. I used store-bought seitan and broke it into...
Author: Haleth
This recipe is good to make if you don't like to be in the kitchen to long. And it is good for vegetarians and non- vegetarians. I hope you enjoyed it as much as I do. And if you double it or triple it,...
Author: Cristina H.
Make and share this Curried Split Pea Soup (Vegan) recipe from Food.com.
Author: Gracie92
Make and share this Pumpkin and Red Bean Soup recipe from Food.com.
Author: Sudika
A quick and easy vegan breakfast that is full of vitamins - I prefer to use berry-flavored soy yogurt, but any flavor will do. You can add any kind of fruit topping you like.
Author: eloline
From Good Eats, episode: Artichokes: The Choke is On You, so obviously, this would make a great dip for artichokes, bread, etc.
Author: Sharon123
Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado...
Author: Angela Liddon
Author: Ashley
Sweet, bitter, salty, and toasty flavors are in harmony in this autumnal salad.
This chilled quinoa salad is packed with protein and uses red quinoa for a nuttier flavor.
Author: Alexandra's Kitchen
Make and share this Thai Style Spicy Noodle With Tofu recipe from Food.com.
Author: lizardstone01
I made this with coconut milk and a little butter instead of the almond beverage. I also added a lot more jalapenos and some creamed corn to go with the canned corn and cooked this on the stove instead...
Author: AmyZoe