Author: Faith Willinger
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
Crispy roasted smashed potatoes with drizzled with our vegan chipotle lime aioli. Comfort food at it's finest!
Author: Kim Chaplow
These are incredible! You would never know they have no butter in them! Drizzle with honey or pure maple syrup if desired.
Author: Newfun4me
Author: Melissa Roberts
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.
Author: Ignacio Mattos
A super moist and flavourful Seitan roast that will satisfy vegetarian and non-vegetarian alike. Adapted from The Vegetarian Times.
Author: Morrisseyist
Author: Suzanne Tracht
Author: Julie Sahni
Make and share this Bean, Tomato, & Butternut Squash Soup recipe from Food.com.
Author: mariposa13
Author: Judith Fertig
Author: Sai Viswanath
This is the easiest chocolate cake in the world-perhaps in the universe! You don't even need eggs, butter, or milk, and you probably have all the ingredients on hand. I use this recipe when I'm in a time...
Author: Sarah Magid
Learn exactly how to make collard wraps for the perfect easy lunch filled with veggies and protein! In this step-by-step tutorial for making collard wraps, you'll learn how to prep your collard greens,...
Author: Monique Volz of AmbitiousKitchen.com
A simple 4 ingredient Pea Dip that comes together in minutes using frozen peas and fresh mint for brightness!
Author: Every Last Bite
If you're using a commercial cold-brew maker like a Toddy, follow the manufacturer's instructions for mixing and filtering. Feel free to play around with how you dilute this-you might prefer a stronger...
Author: Sam Worley
Author: Miriam Backes
Author: Melissa Roberts
Author: Fernanda Capobianco
Author: Andrea Albin
Author: Lorna Sass
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
This is a South Indian-inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy day meal. The recipe calls for a rather small quantity...
Author: Ruta Kahate
Author: Julie Sahni
Author: Bon Appétit Test Kitchen
This plant-based take on a classic dessert is sure to be the apple of your eye.
Author: Becel®
Onions are the base-the very foundation-of Indian cooking, and yet here, they are used to add a crispy topping, as a finishing flourish to a dish.
Author: Joe Thottungal
Author: Bon Appétit Test Kitchen
Posting for ZWT 5 - I believe it originated from a WW book, but I found it online and tweaked the spices slightly. Easy Peasy!
Author: magpie diner
Make and share this Grilled Drunken Artichokes recipe from Food.com.
Author: Maito
This recipe was derived from a larger food network recipe. This is just make the seitan part. From The Real Food Daily Show
Author: That is Dr House to
Author: Mark Scriver