Raw squash makes a fabulous salad ingredient. Serve this seasonal mixture in small glass bowls or dessert cups to showcase the rich colors of the squash, tomatoes, and greens.
Something special for a weekend breakfast.
Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal. To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.
When cooked in a dry skillet, fresh corn kernels take on a rich brown color and roasted flavor.
Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.
Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.
“At parties, I like to serve something that needs to be assembled on the spot to get everybody around the table eating and talking,” says Tess Masters, recipe developer and author of The Blender Girl.
Blending part of the sweet potatoes into the broth of this hearty dish yields a rich, creamy curry base without an excessive amount of coconut milk.
This simple summer spin on a classic favorite is light and refreshing. Try blending in 1/4 cup fresh mint leaves
with the peaches for another layer of flavor.
As simple as combining a few ingredients in a bowl and refrigerating overnight, Bircher muesli is the go-to choice for a nutritious, quick-and-delicious breakfast.