Author: Julie Sahni
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Paul Grimes
Author: Vidar Bergum
Entered for safe-keeping, from "Favorite Brands Best-Loved Chinese Recipes & More". The wheat berries add flavor bursts and textural interest to the brown...
Author: KateL
Author: Ivy Manning
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....
Author: Anjali Pathak
Author: Frank Stitt
These yummy vegan cookies are free of butter, added sugar, and even eggs-the peanut butter and applesauce hold them together. But trust me when I say you...
Author: Audrey Johns
Moist pumpkin muffins suitable for those who prefer a vegan meal plan.
Author: thedailygourmet
Author: Susan Herrmann Loomis
Author: David Kamen
Author: Lora Zarubin
Make and share this Slow Cooker Minestrone Soup recipe from Food.com.
Author: Mommie Cooks
Author: Kate Fogarty
These tasty vegan energy bars taste just like full-fat, non-vegan oatmeal cookies. Completely irresistible. They are great as breakfast bars with coffee,...
Author: Extropian
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as...
Author: Isa Chandra Moskowitz
Author: Ian Knauer
Author: Suzanne Goin
Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Author: Kay Chun
This is my modified vegetarian version of DeSouter's Eggplant Parmesean soup. I wanted to get the nutrional info because I've been addicted to this since...
Author: Kiwiwife
Author: Shelley Wiseman
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring...
Author: Andrew Tarlow