Author: Shelley Wiseman
A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.
Author: VegSocialWorker
Author: Betty Rosbottom
Author: Joy Perison
Author: Lillian Chou
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Author: Rick Martinez
Make and share this Sweet and Spicy Pumpkin Seeds recipe from Food.com.
Author: ArtWork
Don't let the much-touted health benefits of this fluffy grain put you off-it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole...
Author: Lillian Chou
Author: Ivy Stark
Healthy and light. This can be refrigerated up to two days, but serve it at room temperature.
Author: chefcs
Author: Roy Finamore
This recipe was given to me by a vegetarian friend. She serves these "meatballs" as their family's main dish at Thanksgiving. They are easy to make, versatile, and delicious!
Author: worldmom12
Author: David Chang
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
Author: Lidia Matticchio Bastianich
This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.
Author: Claire Saffitz
Author: Colleen Patrick-Goudreau
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
This makes the perfect breakfast or midday snack. Move over, silly little chia pets, chia seeds are loaded with nutrients and meant to be eaten!
Author: France C
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
Author: Jeanne Thiel Kelley
Author: Evan Kleiman
A delicious vegan salad of veggies and whole wheat couscous with a lemon basil vinaigrette. Feel free to add whatever vegetables you have in the fridge; the more the merrier!
Author: bekahc
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
Author: Steve Silverman
Author: Melissa Roberts
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Author: Tracy Pollan
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani