Author: April Bloomfield
Jumbo shells are stuffed with a flavorful mixture of Impossible™ burger plant-based ground protein, onion, garlic, diced tomatoes, and ricotta cheese then topped with marinara and lots of cheese and...
Author: Pink Owl Kitchen
Mixed Green Salad with Tarragon Vinaigrette
Author: Luisa de la Hija
These crowd-pleasers are loaded with potassium and antioxidants. Double the recipe for playdates and parties.
Author: Victoria Granof
This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .
Spicy Cucumber-Avocado Soup
An easy Coconut Rice Pudding recipe
The easiest tomato sauce recipe for pasta only has 3 ingredients.
Author: Guiliano Hazan
Author: Erin Renouf Mylroie
Author: Katie Morford
A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings,...
Author: Katherine Sacks
This meatless baked ziti can feed a lot of people, and is cheap and easy to make ... wonderful comfort food for the fall and winter.
Author: Meganginna
Author: Kristen Williams
Author: Guiliano Hazan
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to...
Author: Claire Saffitz
I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too....
Author: purplerose
Author: Rick Tramonto
Author: Ruth Cousineau
Author: Lillian Chou
Author: Coby Ming
Author: Abigail Johnson Dodge
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not powdered or ground.
Author: Andrew Schloss
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
Author: Lorraine Vassalo