Radish, Orange, and Arugula Salad with Cumin Vinaigrette
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Diets
Diets
Piquant Radish Soup with Crème Fraîche
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Microgreens with Strawberry-Lime Vinaigrette
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Pan-Roasted Radishes with Italian-Style Greens
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Hazelnut, Dried Cherry, and Sage Loaf
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Fines Herbes Potato Rosti
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Corn and Radish Salsa
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Classic Basil Pesto
This intensely flavorful pesto recipe works great with pasta, sandwiches, summer vegetable medleys, and tomato-mozzarella stacks. It can also be made with other tender summer herbs such as cilantro, mint, or parsley in addition to or in place of the basil.
Artichokes Stuffed with Arugula Pesto
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Intensely Dark Chocolate-Dipped Strawberries
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Baked Hush Puppies
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Vegful Vietnamese Sandwich
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Stir-Fried Bok Choy with Tofu and Black Beans
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Spaghetti with Bok Choy, Poached Egg, and Romano Cheese
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Smothered Cheese Grits and Steamed Greens
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Potato Gnocchi
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Linguine Peperonata with Toasted Rosemary Breadcrumbs
To make this peperonata kid-friendly, we held the onions.
Flash-Roasted Vegetables and Rice with Chipotle Tomato Sauce
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Cornbread and Pinto Bean Shepherd’s Pie
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Moroccan Potato, Carrot, and Chickpea Stew
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Winter Bok Choy Slaw
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Emerald Veggies with Honey-Sesame Dressing
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So Delicious Greek Wraps with Lemon-Kissed Tofu
Hot out of our test kitchen, we have a winner for the I Can’t Believe It’s Dairy Free Recipe Contest, presented by So Delicious Dairy Free. We tested an impressive roster of recipes, from Guilt-Free Spinach Artichoke Dip to Peanut Butter and Jelly Icebox Pie, and Creamy Cauliflower Cashew Soup to Cardamom-Scented Rice Pudding, we had more than a few favorites. But in the end, one recipe tantalized our taste buds more than any other: Jamie Brown-Miller's So Delicious Greek Wraps with Lemon-Kissed Tofu. Big congrats to Jaimie, who will win a year's supply of So Delicious Dairy Free and a $200 Visa gift card. Get the winning recipe below.
How to Order Veg at a Steakhouse
For a vegetarian or vegan living—and dining—in a non-veg world, obligatory engagements at less-than-veg-friendly eateries can be tricky. Many veg newbies fear that giving up animal products means giving up all appearances of normalcy at family, social, and work gatherings that involve eating. That’s not true. It takes a little know-how, but vegetarians and vegans can dine well almost anywhere—even at a steakhouse.
Black Bean Chili with Fire-Roasted Corn
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Black-Eyed Pea and Stewed Tomato Salad
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Supereasy Vegan: Fast and Fresh Rice Noodle Soup
Rice noodles are a staple in Asian cooking. Learn how to make rice noodle soup quickly.
Spicy Glazed Pineapple
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Crème de Framboise Shortbread
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Blueberry-Chia Blaster
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Avocado-Mango Smoothie
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Almond-Cherry Smoothie
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Zucchini-Corn Cannelloni
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Thai Sloppy Joes
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Stir-Fried Seitan with Lemongrass and Shallots
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Saigon-Style Sweet Potato and Tempeh Curry
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Penne with Basil and Ricotta and Crispy Pine Nut Topping
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Mixed-Grain Tabbouleh with Roasted Eggplant, Chickpeas, and Mint
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Mini Artichoke and Onion Tarts
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Middle Eastern Stuffed Cabbage Rolls
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Home-Style Tofu and Rice
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Happy Pancakes
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Chickpea Breakfast Crêpes with Maple-Raspberry Sauce
These crêpes would also taste great with savory fillings such as sautéed mushrooms, creamed spinach, or scrambled eggs.
Chickpea and Red Cabbage Pita Pizzas with Toasted Cumin
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Chickpea and Potato Picadillo
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Broccoli-Tomato Galette
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Roasted Vegetable Soup
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Mushroom Paprikash
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Chilled Pea Soup
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White Bean and Red Bell Pepper Dip with Pita Crisps
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Wakame Salad with Cucumber and Carrots
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Peter Rabbit Salad with Thousand Island Dressing
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Ask A Chef: Chloe Coscarelli
Get excited everyone: vegan chef Chloe Coscarelli’s new dessert cookbook, Chloe’s Vegan Desserts, hit bookstores today. Coscarelli, winner of Food Network’s Cupcake Wars, is a graduate of New York’s Natural Gourmet Institute and author of the much-loved Chloe’s Kitchen. Below, this diva of mouth-watering and almost-too-pretty-to-eat desserts shares her essential vegan ingredient substitutions and more.
Weekend Project: Slow-Roasted Tomatoes
No, tomatoes are not in season. And yes, I know it’s better to cook with seasonal produce. But with six pints of cherry tomatoes leftover from some recipe developing I was doing for the July/August issues, I needed to do something. And because these cherry tomatoes had a mushy, grown-in-a-greenhouse texture and only so-so flavor, I was never going to eat them all before they started to turn fuzzy with mold.
Flourless Chocolate Cake with Strawberry Coulis
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Basil Lemonade
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Austrian Sour Cherry Strudel
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Apple Croustades
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Spanakopita
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Peas, Carrots, and Tempeh with Miso-Almond Sauce
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Lemony Minted Asparagus with Saffron Rice
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Fusilli Col Buco with Braised Spring Vegetables
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Eggplant and Potato Tumbet
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Carrot-Ricotta Quiche
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Broccolini and Glass Noodles with Oyster Mushrooms
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Baby Bok Choy and Tofu in Marmalade Sauce
Marmalade is the shortcut ingredient that lends sweet flavor and citrusy brightness to this recipe. Serve over steamed rice.
Spinach Salad with Sun-Dried Tomato Vinaigrette
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Curried Cream of Celery Soup
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Classic Waldorf Salad
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Golden Caponata
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Biscuits and Gravy
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Rice Noodle Salad with Smoked Tofu and Herbs
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Vegan Leek and Potato Latkes
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Persimmons in Spiced Syrah Syrup
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Smoky Collards and Kabocha Squash Stew
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Roasted Fennel with Parmesan Vinaigrette
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Fennel, Roasted Red Pepper, and Goat Cheese Quiche
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Japanese Curry with Edamame
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Golden Thai Curry with Green Beans
“Thai curries tend to be the spiciest and sweetest of them all,” says Trang. “The curry pastes are composed of fresh herbs and bulbs, employ red or green chiles, and are balanced with coconut milk.”