Miso-Lime Sweet Potato Dip
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Diets
Diets
Artichoke and Sun-Dried Tomato Focaccia
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Swiss Chocolate-Almond Tart
A gluten-free dough made from almond meal, cornstarch, and egg white bakes into a light, crispy crust for this nutty chocolate tart. When using the crust with other fillings, you can omit the almond extract.
Tofu Frittatas with Corn Salsa
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Rosemary Ratatouille Frittata
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Pasta Marinara Frittata
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Mushroom and Artichoke Frittata with Red Pepper Purée
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Cassoulet Forestière
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Sweet Potato Purée with Candied Pecans
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Spicy Cornbread Stuffing
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Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts
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Roasted Green Bean Bundles
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Classic Sage and Onion Stuffing
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Cinnamon-Soaked Wheat Berry Salad
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Wild Rice and Creamed Corn Verrines
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Rich and Creamy Cashew Cheese
This is great on its own and can be flavored to your tastes. Try blending in 1/2 cup chopped parsley and chives; 2 Tbs. diced chipotles in adobo sauce; or 2 tsp. dried herbs (oregano, basil, tarragon) in the food processor after the base mixture has been processed smooth.
Persimmon-Avocado Caprese
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Triple Chocolate-Mint Cookies
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Mixed Nut Brittle
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Spiced Cauliflower Latkes
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Corn Latkes with Red Peppers
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Watercress, Jicama, and Orange Salad
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Brussels Sprouts, Radicchio, and Pickled Red Onion Salad
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Lentil Soup with Plantains
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True Blue Cornbread Muffins
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Roasted Brussels Sprout Chips
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Parsley, Sage, Rosemary, and Thyme Gravy
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Supereasy Vegan: Popped Amaranth
Generally, I consider myself an early adopter, but I have to admit that sometimes, I really am the very last person alive to hear a new band, read the latest bestseller, or try a trendy food. That would definitely be the case with amaranth, which I didn’t discover until everyone and their grandmothers were already on board. Better late than never, though, right?
Spicy Shallot, Sesame, and Shiitake Soup
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Pumpkin-Pear Bread
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Morning Muffins with Quinoa and Flax
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Mocha Cream Tartlets
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Dried Fruit Compote in Spiced Zinfandel Syrup
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Southwestern Quinoa with Black Beans and Toasted Pecans
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Sesame-Crusted Tofu with Lemongrass-Orange Reduction
Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.
Parsnip Fritters with Balsamic-Honey Drizzle
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Corn Grits Polenta with Slow-Sautéed Green Beans, Cremini, and Shallots
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Buckwheat Stir-Fry with Tiny Vegetables and Eggs
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Amaranth, Roasted Tomato, and Eggplant Stacks with Pesto
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Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts
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Warm German Potato Salad
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Asparagus and Lemon Spelt Berry Salad
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Potato-Leek Soup with Chives
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Diced Veggies with Demi-Glace
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Creamy Spinach Soup with Paneer Croutons
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Corn and Chipotle Soup with Avocado-Radish Salsa
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Spicy Tomato-Onion Relish
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Perfect Pumpkin Seeds
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Emerald Mustard
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Supereasy Vegan: Lemony White Bean Purée
Summertime makes me giddy, and it’s not just the sunshine and subsequent Vitamin D boost that puts me in a good mood. It’s partly the produce: Those juicy tomatoes, succulent stone fruit, and vine-ripened peppers must contain some secret feel-good phytochemicals, because I feel fabulous after eating them. I’m also a big fan of shelling beans—favas, runner beans, and my favorite, cranberry beans. I buy them by the bucketload as soon as they make an appearance at the farmers’ market.
Spicy Tempeh Hash
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Huevos Rancheros Enchiladas
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Lentil and Egg Bowl
This quick and easy dish is packed with flavor, with super nutritious and delicious lentils.
Cheesy English Muffin Stacks
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Mellow Melon Smoothie
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Blueberry-Spinach Smoothie
Ramp up your vitamin and mineral intake with only 28 calories when you add baby spinach to this lightly sweet fruit smoothie.
Pineapple-Lime Smoothie
This smoothie promotes a healthy immune and digestive system. The mixture of ginger, mint, chia and pineapple give a nice flavor to a natural energy drink.
Celeriac Slaw with Tempeh Bacon and Avocado
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Book Report: One on One with V is for Vegan Author-Illustrator Ruby Roth
Move over Shel Silverstein and Dr. Seuss—make some room on the book shelf for a new, welcome series of children’s books—one that teaches “The ABCs of Being Kind”—both to animals and to our planet. From the author-illlustrator of the much-loved That’s Why We Don’t Eat Animals and Vegan is Love, Ruby Roth, comes the just-released V is for Vegan, a fun, uplifting, and educational picture book that introduces young readers to animal rights and environmental issues and the virtues of a plant-based diet. Below, Roth dishes on discovering children’s interest in veganism, the emotional lives of animals, and the writing and illustration style that’s uniquely hers—a style that enables her to present the ugly truth behind factory farming in a way that’s fun, funny, and empowering for young readers.
Red Devil Beet Bundt Cake
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Raspberry-Basil Cobbler with Fresh Corn Biscuits
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Piña Colada Bars
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Nectarine-Banana Bread
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Bittersweet Blackberry Brownies
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Sweet Potato Masala and Egg Mile-Highs
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Stuffed French Toast Bread Pudding
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Savory Oatmeal with Ricotta, Fried Egg, and Sriracha
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One-of-Each Vegetable and Rice Bowl
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Coconut Soba Noodles with Ginger Kale
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Cherry Cream French Toast with Agave–Almond Butter Drizzle
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White Mountain Mix
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Roasted Chickpeas with Cajun Spices
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Hawaii 5-0 Mix
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Good and Classic Trail Mix
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Crispy Brown Rice Treats
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Breakfast Mix
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Asian-Style Snack Mix
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Almond-Date Balls with Carob and Coconut
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Vanilla-Almond Cream Tartlets
Top these crowd-pleasing tartlets with the best berries of the season — or sprinkle with nuts or chocolate chips. Look for the miniature tart pans in most cookware stores, or use mini muffin pans.
White Bean, Bulgur, and Nectarine Salad
Try this as a hearty side dish or a light lunch. You can substitute chickpeas or other beans for the white beans and use any stone fruit or a combination of them.