Flaky Cheddar Scones
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All Content
Potato Gnocchi with Butter and Sage
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Warm Leeks with Toasted Walnuts
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Individual Carrot Soufflés
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Israeli Couscous Risotto with Shiitakes
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Tempeh and Potato Breakfast Patties
Steaming tempeh helps soften the soybeans it's made of so that the protein-rich cakes absorb more flavor.
Chocolate Mousse in Crispy Ginger Curls
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Cream of Lentil Soup
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Pineapple-Coconut Sorbet
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Tropical Fruit Sauté
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Blackberry-Rhubarb Fool
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Upside-Down Pear Gingerbread
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Vegan Shepherd’s Pie
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Tofu-Potato Scramble
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Multigrain Porridge with Tropical Fruit
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Cornmeal Waffles with Warm Peach Sauce
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Rise-and-Shine Cinnamon Rolls
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Eggs Benito
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Decadent Chocolate Mousse
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Low-Cal Mac & Cheese
The secret to slimming down this classic recipe? Finding just the right proportions for the cream sauce and cheese. For extra flavor and crunch, try folding in chopped green onion and sprinkling breadcrumbs on top.
Asparagus-Ricotta Frittata with Parmesan
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Garlicky Grits Cakes with Red Pepper Tapenade
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Grains Guide
Quick-cooking whole grains give you all the healthy benefits without the wait.
Greens Glossary
Know your greens, from arugula to watercress.
Snow Pea and Soba Noodle Salad with Thai Peanut Sauce
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Eggplant and Herb Salad with Homemade Pita Crisps
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Tatsoi, Mizuna and Edamame Salad with Sesame Dressing
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Spinach and Red Mustard Salad with Chickpea Dal
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Red Lettuce and Roasted Beet Salad with Walnuts and Blue Cheese
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Grape Tomato and Mâche Salad with Fresh Mozzarella
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Yogurt Crème with Grapefruit-Marsala Sauce
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Moroccan Carrot Salad
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Hummus Cakes
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Caponata Stew
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Sesame Noodles with Napa Cabbage
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Mashed Sweet Potatoes with Goji Berries
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Baby Bok Choy with Chinese Mushrooms
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Crispy Five-Spice Tofu with Black Bean Relish
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Banana-Cornmeal Pancakes
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Maple-Walnut Polenta Pudding
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Pot Stickers and Slaw with Asian Dressing
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Guadalajaran Swiss Chard Quesadillas
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Indonesian Tofu-Peanut Fondue
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Rotelle Primavera
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Broccoli Raab with Pine Nuts and Golden Raisins
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Spinach-Mushroom Strata
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Roasted Red Pepper and Tomato Soup
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Mini Cheesecakes with Mango-Raspberry Sauce
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Cajun-Style Chipotle Jambalaya
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Bulgur Pudding with Candied Ginger and Figs
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Mozzarella-Stuffed Arancini
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Hearty Grain Soup with Beans and Greens
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Quinoa Curry
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Millet-Stuffed Portobello Mushrooms
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Chocolate Crème Caramel
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Mini Chocolate Lava Cakes
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Dark Chocolate Nuggets
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Tortilla Lasagna with Swiss Chard
An easy casserole made with corn tortillas instead of noodles.
Mexican Banana Splits
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Baked Tortilla Chips with Chipotle-Corn Salsa
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Mexican Mole Sauce
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Tortilla and Tomato Soup
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Conquering Tough Foods
Think tempeh is a town near Phoenix and seitan is a devilish spelling mistake? Assume egg replacer can be used to make an omelet?
The Veg Pledge
6 personal stories, 1 great lifestyle.
5 Ingredients: Frozen Assets
Hot ideas for winter dishes—straight from your freezer.
Less Is More
18 eco-friendly tips that save water and energy—and your wallet.
Broccoli-Shirataki Noodle Soup
This Vietnamese-style soup is made in the microwave using a single bowl. Shirataki noodles have only 20 calories per serving and can be found in the refrigerated tofu section of Asian stores and large supermarkets.
Banana Buckwheat Pancakes
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Thumbprint Almond Pound Cakes
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Glazed Seitan Stir-Fry
Have all ingredients chopped and ready, and keep them in constant motion over high heat while cooking so they get crisp on the outside and stay tender inside.
Seitan Meatballs with Winter Tomato Sauce
These "meatballs" are perfect with pasta, but they're also tasty in a sandwich.
Tempeh-Chili Burritos
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Crustless Southwestern Mini-Quiches
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Overnight Berry French Toast
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Shirred Eggs with Ricotta and Fresh Basil
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Breakfast Egg Nests
Classic omelet ingredients—eggs, cheese and herbs—get a stylish makeover when baked in a “nest” of whole-wheat bread.
Coconut Macaroons with Almonds and Cherries
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Lillie’s Story
Lillie Ogden made the decision to go veg in August 2005—at the age of 11! Read on to find out why she's doing it, how she's doing it and what she learns along the way.
Tea Sandwiches with Avocado and Radish
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