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You could also add your favorite vegetables to this casserole.
Posted 7 years ago
Rustic Italian Pasta with Heirloom Tomatoes, Raisins & Toasted Walnuts If you cherish pasta like I do, I t
Posted 7 years ago
You can either make these in a baking dish or in a muffin pan. Baking times are the same. Makes 8 hearty servi
Posted 7 years ago
Hummus & Hemp Seeds Pita Pocket I discovered this hummus and hemp seeds pita pocket recipe in an old issue
Posted 7 years ago
Creamy Green Cauliflower Soup with Parsley Sauce As you all know, I love my cruciferous vegetables. These deli
Posted 7 years ago
I chose Beyond Meat for my beef-free crumbles because I like the taste.
Posted 7 years ago
This recipe may require a little work but the combination of flavors is delicious. You could also top with som
Posted 7 years ago
I don't eat many store bought granola or energy bars because of the high amounts of oil and sodium. For exampl
Posted 7 years ago
When I was a student in 6th grade, I had the choice to eat in the school cafeteria or go home for lunch. I cho
Posted 7 years ago
Make sure you soak these beans overnight and rinse well. Cook these beans until they are almost falling apart
Posted 7 years ago
The wonderful thing about this salad is anything goes. Your noodles and your dressing are the base and you can
Posted 7 years ago
Orange Rice Pudding with Shaved Dark Chocolate For me, there is nothing like the combination of orange and dar
Posted 7 years ago
I do a lot of research on food safety, but even I was utterly confused about cookware safety. Following my res
Posted 7 years ago
Choose your favorite vegetables to be grilled. I also like carrots, asparagus and radicchio on the grill.
Posted 7 years ago
I have been vegan for over three years and in that time I have only made one or two seitan recipes. If you ar
Posted 7 years ago
Vegan Chicken Tikka Masala This vegan chicken masala was a first for me. I was inspired to create this recipe
Posted 7 years ago
You can make this pho oil-free by omitting the oil and sautéing in vegetable broth.
Posted 7 years ago
This recipe creates two hearty main meal salads. When dressing the salad, add the chive vinaigrette a spoonful
Posted 7 years ago
The secret to this potato salad is tossing the cubed potatoes with the vinaigrette while they are still warm s
Posted 7 years ago
I like to bake these burgers or cooked on a stove top grill. If you put them on a barbecue grill, make sure th
Posted 7 years ago
I really love the taste of grated vegetables and fruits. Always remember, anything goes when it comes to summe
Posted 7 years ago
If you have never made bread before, don't get intimidated. This is a pretty simple dough to prepare and hard
Posted 7 years ago
Poblano peppers really give it the smokey quality that makes these home fries unique.
Posted 7 years ago
Don't worry if you don't have all the spices. I made this without the fenugreek, asatetida and mace and it was
Posted 7 years ago
Grilled Zucchini Salad with Fresh Mint & Lemon Spring and summer side dishes never have to be boring or co
Posted 7 years ago
Today I made this vegan risotto with toasted barley and seriously could not stop eating it. Barley has become
Posted 7 years ago
This recipe might seem a little intimidating but it is always fun to try something new.
Posted 7 years ago
You can make this recipe any time of year. All vegetables welcomed. Anything goes!
Posted 7 years ago
Enjoy the fresh,clean, seasonal flavors of spring with this spring vegetable soup with English peas, asparagus
Posted 7 years ago
If you don't have time for the mole you can just make the falafel which can be used many different ways includ
Posted 7 years ago
It's sugar snap pea season here in California and I can't enough of them. Sugar snap peas are a relatively new
Posted 7 years ago
Gooseberries are very exotic so don't worry, you can use any berries that you love.
Posted 7 years ago
Chickpeas are very versatile and high protein.
Posted 7 years ago
Sun-Dried Tomato Couscous with Fennel & Caraway Seeds Not much in the fridge today so I did a mash-up of M
Posted 7 years ago
“The present moment is filled with joy and happiness. If you are attentive, you will see it." Thich Nhat Han
Posted 7 years ago
You can cook your veggies in your stir-fry. I like to steam mine until bright green and add them in the end so
Posted 7 years ago