Vinegar is a great way to add acidity to a dish. Balsamic, white, red wine, sherry, apple cider, and champagne are just a handful of common types of vinegar.
It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that's delicious as a light lunch or hearty dinner side dish.
Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner.
Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold.
Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes.
The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.
These winning pancakes came out of her desire to develop a vegan version of her favorite restaurant pancakes
This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant. Adapted from Rachael Rays 30-Minute Meals Veggie Meals.
This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Or use it for a delicious tempeh BLT with baby greens and perfect cherry tomatoes.
This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time.
Rice noodles give a simple stir-fry a homey feel.
Two fall produce favorites are paired here in a frittata that’s bursting with color, flavor, and texture.
Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.
A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.
A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish.
Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.
