Author: Elizabeth Falkner
Meatless chili you'd never know wasn't carnivorous!! Double the recipe and freeze leftovers for sure.
Author: Huge
these are made with more than just potatoes, and then they're baked instead of fried - much healthier and much tastier!
Author: Ruth Cousineau
Author: Lillian Chou
Author: Lou Jones
Wash cucumber, either peel or leave natural and cut in half lengthwise. Using a teaspoon, scrape out the soft seeds from the cucumber. Now cut the cucumber into small 'boats' at even intervals.
Author: FoodPal
A light and vegetarian alternative to the popular ranch chicken made with low-fat and fat-free cream cheese!
Author: Jennifer Liska
Easiest way to prepare tempeh. Pile it on a BLT (or, more accurately, a TLT). Even non-vegetarians will (maybe) like this. Soy sauce can be used in place of tamari if desired. Stores well in a covered...
Author: Mary
Author: Dina Cheney
These grilled lentil fritters make a great vegetarian dish that can be served several different ways, like over couscous, in pita bread, or even over rice.
Author: ltlmsmfft
A dash of Angostura bitters gives complexity to this classic orange juice and vodka cocktail.
Author: Amy Harrison
Perfect on its own or as a garnish, this easy to make coleslaw is sweet and tangy all at the same time.
Author: James L. Bull
Vegetarian quesadillas with mozzarella cheese and avocado have a unique taste and are really, really easy to make.
Author: Jen E Ral
Author: Lillian Chou
Melt In Your Mouth Vegan Corn Tortillas! Yellow Corn Tortillas Were Used In This Dish!! Quick And Easy To Make!5
Quick, light, and refreshing fruit smoothie.
The Greek word Saganaki means frying pan; the aki stands for the size of the pan, which is small. One of our frying pans is actually called Saganaki, in which we make different dishes - usually a meze...
Author: Katerina
Author: Melissa Roberts
A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.
Author: Lori Longbotham