Author: Nadia Hassani
Author: Ruth Cousineau
Author: Maggie Ruggiero
Author: Lillian Chou
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Author: Chris Morocco
Author: Alain Cohen
Author: Ania Catalano
Author: Scott Peacock
Author: Brandi Neuwirth
Author: Melissa Hamilton
Author: Alfia Muzio
Author: Maggie Ruggiero
Another bouquet garni variation, featured in Toula Patsalis's "The Pressure Cooker Cookbook."
Author: KateL
Author: Marcy Masumoto
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped,...
Author: Molly Baz
Author: Michael Skibitcky
Author: Ruth Cousineau
Author: Ruth Cousineau
Author: Jean Thiel Kelley
I went to a health seminar given by an executive chef and got this recipe. It's from the cookbook, Tasty Vegan Delights!
Author: Sharon123
A plant-based recipe for vegan sour cream and onion dip, perfect for snacking. Serve with pita chips or raw veggies for dipping.
Author: Ramin Ganeshram
Author: Melissa Roberts
Author: John Vincent Serra
This is a minimalist recipe that relies on only natural banana sugars for sweetening and soybeans for creaminess. I invented it this morning for my family's...
Author: Zazu
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and...