Author: Bruce Aidells
Author: Adam Perry Lang
Author: Melissa Clark
Author: Colleen Patrick-Goudreau
Author: Victoria Granof
A plant-based version of the Italian custard-like dessert topped with a tart strawberry and rhubarb sauce.
Author: Buckwheat Queen
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Instead of hand-dipping fruits, as one does with strawberries, you can make a hundred of these in just a few minutes. It is always very amusing when you put a plateful on the table after a meal. Invariably...
Author: Michel Richard
Author: Jeanne Thiel Kelley
Author: Suzanne Tracht
Author: Amy Finley
Author: Mark Bittman
Doesn't sound like much, but it's tasty. Modified from Classic Vegetarian Cuisine by Rosemary Moon. I steam the carrots in the microwave.
Author: Podkayne
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
An easy Pinto Beans recipe. These can be made one day before serving.
Author: Stephan Pyles
Author: Jennifer Iserloh
Author: Deborah Madison
Author: Lillian Chou
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
Author: Kevin West
Author: Melissa Clark
This is the third recipe of my feta dips that I have posted and I can't rank it which one is my favorite. They are all very good and very healthy. So you decide! ;)
Author: Nadia Melkowits
Author: Kate Fogarty
Serve this raw-vegan cashew cream with fresh or dried fruit or berries. I could eat the whole bowl by myself!
Author: Rita
An easy orzo side dish to serve with grilled fish or chicken. Or just serve it as is for a simple, light pasta salad.
Author: Slash Chef
This light pasta salad is tossed with ginger-scented roasted tomatoes, charred snap peas and scallions, and plenty of fresh spring and summer herbs.
Author: Yotam Ottolenghi