Based on the traditional Persian recipe of Khoresht-e-Bademjan, this hearty entrée typically includes lamb or beef cubes, but soy steak strips make a perfect substitute. This makes about 10 cups of stew.
Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats. Allowing guests to assemble their own tacos makes this breakfast extra easy.
These winning pancakes are a vegan version of the favorite restaurant pancakes.
The VT staff tested a few celery juice recipes, and this sweet, fruity version with gingery heat came out on top.
The night before you start the cleanse, prepare two beets: Wrap each beet in foil, and roast in a 400°F oven 1 hour, or until tender. Remove from oven. As soon as beets are cool enough to handle, remove foil, slip off and discard skin, and slice beets in half. Stash beets in the refrigerator for smoothies throughout the cleanse (you’ll have enough beets for three breakfasts and one snack smoothie).
If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.
Laced with harissa, a Tunisian chile sauce, this dip offers a spicy, low-fat alternative to hummus. Serve it with pita wedges or pita chips. Leftover dip makes a great sandwich spread or pasta sauce.
Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.
A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.