Author: Nava Atlas
This is a copycat of the fabulous Lentil Walnut Salad from the Kebab Shop in California. You want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness...
Author: AmyFromSD
Author: James Oseland
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Frank Stitt
Author: Colin Cowie
Moist pumpkin muffins suitable for those who prefer a vegan meal plan.
Author: thedailygourmet
Author: Allen Susser
This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website...
Author: lauralie41
This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
Author: karkar
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Author: Victoria Granof
This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.
Author: Dr. Rupy Aujla
Author: Lillian Chou
Author: Jill Silverman Hough
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
I was in the mood for the tuna casseroles that I had as a kid. Now that I'm vegan I wanted to try something similar, meat and dairy free! Chickpeas stand in for the tuna for protein.
Author: kimmouse
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...
Author: Ian Knauer
Author: Tracey Medeiros
Author: Francis Mallmann
Author: Pat Neely
Author: Shelley Wiseman
These tasty vegan energy bars taste just like full-fat, non-vegan oatmeal cookies. Completely irresistible. They are great as breakfast bars with coffee, as an in-between meal snack to keep you going,...
Author: Extropian
Author: Larraine Perri
SO easy and SO good! This is comfort food for me at it's finest, my all-recipe friends! Like pumpkin pie for breakfast, but you don't have to feel guilty for the rest of the day! Use any sweetener you...
Author: Alison
This vegan and gluten-free chocolate mousse cake has a no-bake date and coconut crust. With a peanut butter swirl, it tastes just like a Reese's®! Store covered in the refrigerator for up to 5 days, or...
Author: Justin Moldenhauer
Sandwich this burger between English muffin halves or serve with lots of arugula.
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Author: Guvvala Reddy
Author: Nadia Hassani
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Author: Monte Farber and Amy Zerner
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Author: Kimberley Hasselbrink
Using Pomona's Pectin allowed me to make a slightly healthier version of this dessert-flavoured fruit and vegetable spread. Smeared onto waffles or cinnamon bread, it's a decadent start to the day!
Author: YummySmellsca