Author: John Willoughby
Author: Ivy Manning
Author: F. W. Pearce
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
Author: Cortney Burns
A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.
Author: Lidia Matticchio Bastianich
Author: Molly Stevens
Vegetarian meatloaf substitute made with nuts, eggs, evaporated milk, and a variety of seasonings can be served any way you would real meatloaf.
Author: Shanda
Author: Dede Wilson
Author: Susan Herrmann Loomis
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Author: Sara Jenkins
Creole Beans and Rice recipe 21
Deliciously crunchy broccoli chickpea salad filled with curry flavors with an amazing tahini dressing. This vegan broccoli chickpea salad recipe packs plenty of protein and fiber for a satisfying lunch...
Author: Monique Volz of AmbitiousKitchen.com
I think pastas a great way of eating vegetables, because you can make them in pestos, sauces or simply stir fry them in bite size pieces, and this where this recipe comes from.
Author: Mi Terruño Food
Author: Rick Browne
Author: En Ming Hsu
You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute...
Author: Tracy Hamilton
Learn how to make green rice with fresh herbs, flavorful spices and a kick of heat from jalapeño. This green rice recipe makes the perfect side dish for your favorite proteins and is a wonderful grain...
Author: Monique Volz of AmbitiousKitchen.com
Author: Shawn McClain
Author: Alison Roman
"From Asparagus to Zuchini" by the Madison Area Community Supported Agriculture Coaltion
This is a delicious dish that can easily be used as a main dish. This is a recipe that I only follow measurements on the milk, the rest is by eye only so a very easy and simple meal.
Author: STUCKINLAMADD