These hearty, vegan cornbread muffins from Bryant Terry are served with whipped sweet corn and homemade pepper jelly.
Author: Bryant Terry
Author: Amanda Hesser
Author: David Frenkiel
Author: Carolyn Beth Weil
Author: Jeanne Thiel Kelley
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise...
Author: Alexis Touchet
Author: Tracey Seaman
An easy Lemon-Tahini Sauce recipe. Whip up a batch and toss it with grains and chopped carrots for a colorful salad, blend it with cooked chickpeas for a quick sandwich filling, or spoon it over microwaved...
Author: Lorna Sass
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
Author: Ian Knauer
This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas.
Author: KDCG
Author: Tyler Florence
Author: Marilou Robinson
Author: Bon Appétit Test Kitchen
The texture of this airy semifreddo-an Italian ice cream-like dessert that requires no special equipment-is somewhere between frozen chocolate mousse and gelato.
Author: Jean Anderson
Author: Thomas Rau, M.D.
I like to serve soy yogurt with the chili, especially if it's too spicy. Leftovers taste great with noodles as pasta sauce.
Author: ortmannnicole888