facebook share image   twitter share image   pinterest share image   E-Mail share image

Vegan "Grated" Parmesan Cheese

Almonds and nutritional yeast blend together to replace aged Italian cheese for those who don't want to eat real cheese. The taste is so similar when used in pesto or on top of pasta, it is hard to tell...

Author: Buckwheat Queen

Stir Fried Green Beans with Coconut

Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without...

Author: Suvir Saran

Cauliflower "Couscous" With Dried Fruit and Almonds

We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables or meats or hearty stews like Easy Lamb Tagine with...

Author: Rhoda Boone

Brown Rice and Barley

Author: Lillian Chou

Restaurant Style Salsa (Pioneer Woman)

I must say I was skeptical of making salsa with other than fresh tomatoes, but i was pleasantly surprised. Like Pioneer Woman, I also don't like most of the store-bought salsa because of the vinegar flavor....

Author: AmyZoe

Cranberry Beans

Author: Frank Stitt

Vegan Chili

Author: Tracey Medeiros

Roast Walnut and Squash Medley with Persillade

Think of all the activities that your microbes do for you, from releasing vitamins to creating fatty acids and hormones that impact your mood and inflammation. This dish-a one-tray vegetable bake with...

Author: Dr. Rupy Aujla

Green Beans with Olive Oil

Author: Elena Faita-Venditelli

Lemon Poppy Seed Scones (Gluten Free, Dairy Free, and Vegan)

These are scrumptious little scones that will satisfy those with allergies or gluten free, dairy free, or vegan lifestyle.

Author: Emma Fowler

Black Bean and Walnut Burgers

Hearty and nutty, these black bean burgers are sure to satisfy.

Author: ademuri

Salsa Verde o Roja Cruda

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

Author: Rick Martinez

Zucchini and Snow Pea Salad

Author: Melissa Roberts

Three Bean Salad with Olives

Author: Sandy Krasner

Lower Sugar Carrot Cake Jam

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

Candied Yams

Author: Peter Berley

Spicy Glazed Eggplant

Author: Maggie Ruggiero

White Radish Salad

Author: Nadia Hassani

Oranges in Red Wine

Author: Gina Marie Miraglia Eriquez

Vegan Sweet Potato Soup with Kale Pesto

Did you know the contents of your pantry and refrigerator can help boost your immune system? This vegan recipe has fiber, flavonoids, beta-carotene, and the anti-inflammatory compounds in ginger, turmeric,...

Author: Bibi

Avocado Tomato Salsa

Author: Nina Simonds

Lemon Tahini Sauce

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

Beer Can Cabbage Sandwiches

Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. Slathering the cabbage with barbecue sauce during cooking gives...

Author: Katherine Sacks

Tossed Green Salad with Herbs

Author: Ruth A. Matson