Author: Soa Davies
This vegan ceviche is made with shiitake mushrooms, olives, and tomato. Just like when making seafood ceviche, the ingredients are marinated in a citrus sauce.
Author: gem
Celery juice-all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with...
Author: Anna Stockwell
Author: Lillian Chou
Author: Scott Beattie
Another bouquet garni variation, featured in Toula Patsalis's "The Pressure Cooker Cookbook."
Author: KateL
This looks like a refreshing dip to brighten your days! In this recipe we're cooking with lemon cucumbers. This dip really highlights how refreshing these cucumbers are on a hot summers day. I found this...
Author: SassiFras
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Author: Chris Morocco
When I started eating vegan, one of the hardest was finding a substitute for cheese and especially Parmesan cheese. After experimenting a lot, I came up with this Parmesan alternative. Store in the refrigerator...
Author: körnermamsell
Author: Sue Li
Author: Sheila Lukins
Author: Alain Coumont
The pressure-cooked combination of sweet, smoky, and hot and the freshness of the greens is delicious any time of the year.
Author: Kathy Hester
Author: Davida @ The Healthy Maven
These veggie cakes are great for brunch, picnics or potlucks. Or you can serve them as a side dish for a weekend dinner. Please serve with your favorite sauce. Vegan cashew mayo or aioli sauce works pretty...
Author: InnerHarmonyNutriti
Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.
Author: Claire Saffitz
You need only 3 ingredients for these delicious vegan truffles and they are 100% natural. You can sweeten them with agave syrup if you like but I think they are sweet enough as is.
Author: Rita
Cara Cara oranges resemble grapefruits more so than oranges on the inside. It's pink and delicious and a little bit sweeter than a plain old orange and it makes a great summer drink!
Author: By Gabriella
Author: Jean Thiel Kelley
Bulgur is a form of wheat that is most commonly found in tabbouleh. This dish is very similar to tabbouleh, but sweeter, using dried cranberries where tomatoes normally serve to provide acid.
Make and share this Fat-Free Flax Salad Dressing recipe from Food.com.
Author: Attainable Health
You don't have to use a vegan chocolate to make this decadent tart-any bittersweet baking bar will be great.
Author: Claire Saffitz
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your fall table.
Author: Anna Stockwell
Due to the high sodium content in most commercial salad dressings, I make my own. Since I prefer the flavor of roasted garlic over raw, I roast a bulb every Saturday and make salad dressings on Sundays....
Author: Netgirls Healthy Co
Author: Sarah Britton
Love this Asian ginger dressing, it is so versatile, and you can use it to dress any kind of salad.
Although this recipe is for plain seitan to use in other recipes, it also tastes great on it's own. From the Real Food Daily Cookbook by Ann Gentry. The instructions say to cut the loaf into quarters after...
Author: VegSocialWorker
Author: Michelle Tam
Author: Candice Kumai
Author: Bon Appétit Test Kitchen
Author: Mary Frances Heck
Author: Lorna Sass
Author: Katie Brown
It's amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.
Author: Anders Braathen
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.
Author: Andy Ricker
I love the taste and color of sweet potatoes and yams. They are packed with vitamins and minerals and are delicious to boot! This bread is sweet enough for dessert and savory enough for dinner.
Author: Kim Barnouin