Author: James Freeman
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Author: Chris Morocco
from _Feeding the Healthy Vegetarian Family_ by Kenneth Haerder. I've reduced the oil by 3 T. He mentions you can use 1 c canned pumpkin or squash in lieu...
Author: smellyvegetarian
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: Scott Peacock
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...
Author: Ruth Cousineau
Author: Kris Wessel
Author: Alain Cohen
Author: Rich Landau
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
Wheat berries are a delicious and nutty add-in or main ingredient for nearly any meal. Use them alone as a side dish or in a recipe such as my recipe for...
Author: Cindy Spalding
Author: Lillian Chou
Author: Marcy Masumoto
Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.
Author: Alison Attenborough
This is the easiest chocolate cake in the world-perhaps in the universe! You don't even need eggs, butter, or milk, and you probably have all the ingredients...
Author: Sarah Magid
Author: Jean Thiel Kelley
Author: Kerri Conan
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
Vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavor from curry powder, fresh ginger, turmeric and sweet and spicy maple...
Author: Monique Volz of AmbitiousKitchen.com
Make and share this Whole-Grain Mustard recipe from Food.com.
Author: Missy Wombat
Author: Alfia Muzio
Author: Kerri Conan
Author: Najmieh Batmanglij