Yeast is commonly used in baking to make doughs and bread rise.
Get all the creamy, cheesy goodness of mac and cheese—without the high starch content of macaroni. To make your own breadcrumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form. ...read more
Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We've added light seasonings to this recipe so that it will work ...read more
This thin-style crust works best when you use a light hand with toppings. Because the crust does not rise, it’s important for textural success that you roll out the dough to the correct size—try using a 9-inch round cake pan for reference. ...read more
A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish. The recipe makes 1 cup of cashew ricotta; save the remaining 1/2 cup for another use. ...read more
Classic hollandaise sauce is mostly egg yolks and butter (with a few seasonings thrown in), making it one of the worst offenders for saturated fat. Steamed silken tofu gives you the same creamy consistency and there’s no worry about the sauce curdling or turning. This version ...read more
Healthy homemade pizza crust and sauce are easier than you think! Here, the crust lets you sneak whole-wheat flour and flaxseeds into a kids’ favorite, while the 3-ingredient sauce keeps things simple and healthful. For extra slumber-party fun, prepare the dough and sauce, then ...read more
This cornucopia is easy to make using poster board and foil, and the result looks like a centerpiece created by a professional baker. Fill it with hot roasted vegetables, or use it as a bread basket for your holiday feast. The cornucopia can be made a day ahead. ...read more
Chef: Janine Doran of Cafe Flora in Seattle. “Our Mushroom-Miso Gravy is a long-standing favorite at Cafe Flora. Every Thanksgiving we get so many requests for the recipe that we now prepare ahead with printouts! At the end of the night, after all the guests have left, we also ...read more
“At Plant, Thanksgiving is a time for vegetable dishes to come alive, as the last of the late-autumn harvest begs to be tuned up," says Chef Jason Sellers of Plant in Asheville, N.C. This dish can be made quickly without fuss, and offers an opportunity to prepare vegetables in a ...read more
Carrie Guilfoil, of Lockport, Ill., whipped up this juicy veg version of an Italian steak sandwich for her brown-bag lunch: “After everyone—even carnivores—picked at my sandwich and commented on how good it smelled, I realized I should submit the recipe!” ...read more
Brussels sprouts, bean sprouts, green onions, and cilantro add a boost of alkalizing goodness to this favorite Thai dish to help balance out the acid-forming potential of the noodles. ...read more
Serve this cozy brunch dish with a side of fresh fruit, a glass of kale-apple juice, and coffee. ...read more
A salty chickpea cake has just the right flakiness for a tasty mock tuna. ...read more
This tasty scramble is a veganized version of huevos rancheros. It’s an easy brunch or dinner dish, served with slices of avocado and orange. ...read more
Just in time for Hanukkah, here’s a jelly doughnut recipe that doesn’t require dairy or eggs. Just fill with your favorite jam or jelly. ...read more
The acidity of the lemon juice slows the yeast activity for this soda, so start it about a week before you plan to serve it. ...read more
This Fresca-like soda is perfect for those who prefer beverages on the tart side. ...read more
Because this dough is very soft, it’s spread in a lightly greased pan before it rises rather than after. The crust will shrink as it cooks, so be sure to spread the dough all the way to the edges of the pan. A par-baked pizza crust will keep for up to two days in the fridge and ...read more
Sturdy homemade buns mean you can assemble these sliders ahead of time, then pop them in the oven to warm before serving. ...read more
The light flavor of white whole-wheat flour means no one will guess this sweet yeast bread is made with 50 percent whole-grain flour. The rich, sweet dough also makes great, decadent dinner rolls or cinnamon rolls. ...read more
Capers stand in for anchovies, and tahini makes the dressing thick and creamy in this veganized Caesar. ...read more
Be careful not to overbake this veggie-loaded flat bread—the finished color should be a pale golden brown. ...read more
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. ...read more
The dough for this crowd-pleasing tart is easy to work with on hot days—a more butter-rich base would tear or stick. ...read more