Fresh mint and lemon zest highlight the delicate flavors of peas, green beans, and zucchini strips in this veggie-laden dish.
Make this hearty, homey pasta dish spicier by adding more chopped chipotle chile, if desired.
This easy no-cook tomato sauce calls for parsley, but can also be made with basil or chopped fresh fennel fronds.
This dish is easy enough for weeknight suppers, but elegant enough for casual dinner parties.
Serve this dish hot—the tofu sauce may lose its creaminess as it cools.
Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs, tossed with Italian seasoning, in place of the Italian-seasoned breadcrumbs, if desired.
Sprouts may seem like a strange addition to a pasta dish, but hearty types such as sprouted lentils, peas, and chickpeas give this sauce body and flavor. We’ve called for equally hearty spelt and buckwheat gemelli, but you can use your favorite pasta shape as well.
Erin Patton and her boyfriend, Mike Rabourn, turned their Northampton, Mass., abode into a test-kitchen while perfecting the “Neat Ball” for this recipe. An avid home cook, Erin enjoys creating meatless meals that appeal to all her guests. This great recipe received an honorable mention in VT's 2008 Reader Recipe Contest.
Once you’ve tasted the concentrated flavor of fire-roasted tomatoes, you’ll want to use them all the time. This recipe is a quick alternative to prepared pasta sauces that are often loaded with sodium and sugar. To substitute whole fire-roasted tomatoes, simply cut the tomatoes in the can with kitchen scissors before using.