Author: Paul Connors
Author: Melissa Hamilton
Author: Joshua McFadden
Author: Ruth Cousineau
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't...
Author: Victoria Granof
Author: Lillian Chou
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
Author: Melissa Clark
I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time...
Author: InnerHarmonyNutriti
Author: Lillian Chou
Author: Allen Susser
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Author: Peter Van Leeuwen
Author: Bryan Webb
Author: Melissa Roberts
Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if...
Author: The Vegan Red Princess
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
I don't know that this is an authentic version, since it uses such handy ingredients, but it gets points from me for being quick and easy. Plus I like...
Author: PalatablePastime
Author: Melissa Roberts
Author: Lorna Sass
Author: Gina Marie Miraglia Eriquez
Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.
Author: Alison Attenborough
If you have a lot of green beans, you can freeze them and make this soup in a flash whenever you feel like eating soup. For more healthy gluten-free, pesco-vegetarian...
Author: InnerHarmonyNutriti