Mango and Black Bean Salad
Check out Vegetarian Times Editors's author page.
Gluten-Free
Gluten-Free Holiday Re-Do Contest Winner!
Congratulations to Vanessa Burnum, winner of the Gluten-Free Holiday Re-Do Contest sponsored by Arrowhead Mills!
Sweet Potato, Feta, and 
Shiitake Packets
Check out Vegetarian Times Editors's author page.
Bangkok Flip
Check out Vegetarian Times Editors's author page.
Coconut Lentils
Check out Vegetarian Times Editors's author page.
Enter the Gluten-Free Holiday Recipe Re-Do Contest!
Does part of gearing up for the holidays include reworking Grandma’s stuffing or a well-loved cookie recipe to make it gluten free? If so, Vegetarian Times and Arrowhead Mills would like you to take part in our Gluten-Free Holiday Recipe Re-Do Contest!
Buttery Garlicky Broccoli
Check out Vegetarian Times Editors's author page.
Honeyed Sweet Potatoes
Check out Vegetarian Times Editors's author page.
Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce
Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil.
Shaved Sunchokes with Pink Grapefruit and Avocado
Check out Vegetarian Times Editors's author page.
Mashed Parsnips with Crispy Parsnip Ribbons
Check out Vegetarian Times Editors's author page.
Ultimate Stuffed Acorn Squash
Check out Vegetarian Times Editors's author page.
Pomegranate and Tangerine Spritzer with Mint
Check out Vegetarian Times Editors's author page.
Kale Salad with Pomegranate and Maple Pecans
Check out Vegetarian Times Editors's author page.
Rosemary-Almond White Bean Dip
Check out Vegetarian Times Editors's author page.
Red Bell Pepper and Olive Tapenade
Check out Vegetarian Times Editors's author page.
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.
Sweet Potato Purée with Candied Pecans
Check out Vegetarian Times Editors's author page.
Spicy Cornbread Stuffing
Check out Vegetarian Times Editors's author page.
Mixed Dal with Tomato Tarka
Orange and yellow split peas and mung beans give this soup a lovely golden color.
Mixed Nut Brittle
Check out Vegetarian Times Editors's author page.
Brussels Sprouts, Radicchio, and Pickled Red Onion Salad
Check out Vegetarian Times Editors's author page.
Morning Muffins with Quinoa and Flax
Check out Vegetarian Times Editors's author page.
Corn Grits Polenta with Slow-Sautéed Green Beans, Cremini, and Shallots
Check out Vegetarian Times Editors's author page.
Buckwheat Stir-Fry with Tiny Vegetables and Eggs
Check out Vegetarian Times Editors's author page.
Amaranth, Roasted Tomato, and Eggplant Stacks with Pesto
Check out Vegetarian Times Editors's author page.
Creamy Spinach Soup with Paneer Croutons
Check out Vegetarian Times Editors's author page.
Sweet Potato Bowl with Chimichurri
Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa.
Sweet Potato Masala and Egg Mile-Highs
Check out Vegetarian Times Editors's author page.
White Mountain Mix
Check out Vegetarian Times Editors's author page.
Hawaii 5-0 Mix
Check out Vegetarian Times Editors's author page.
Good and Classic Trail Mix
Check out Vegetarian Times Editors's author page.
Crispy Brown Rice Treats
Check out Vegetarian Times Editors's author page.
Stir-Fry Sauce
Get loads of flavor with a lot less sugar and sodium
Roasted Potatoes with Shallot and Mustard Seed Chutney
Check out Vegetarian Times Editors's author page.
Cheesy Kale Chips
Check out Vegetarian Times Editors's author page.
Fennel and Romaine Salad with Cracked Pepper Vinaigrette
Check out Vegetarian Times Editors's author page.
Raspberry-Lemonade Sorbet
Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.
Ginger-Tomato Sorbet
Check out Vegetarian Times Editors's author page.
Raspberry-Cilantro Vinaigrette
Check out Vegetarian Times Editors's author page.
Creamy Balsamic Dressing
Check out Vegetarian Times Editors's author page.
Golden Chopped Salad
Check out Vegetarian Times Editors's author page.
Jalapeño Escabèche
Check out Vegetarian Times Editors's author page.
Basil-Walnut Pesto
Check out Vegetarian Times Editors's author page.
Pickled Peaches and Golden Raisins
Check out Vegetarian Times Editors's author page.
Curried Quinoa Salad with Nectarines and Sugar Snap Peas
Check out Vegetarian Times Editors's author page.
How to Use Leaves as Wraps
Check out Vegetarian Times Editors's author page.
Herbed Mushroom Caviar
Check out Vegetarian Times Editors's author page.
Twice-Baked Sweet Potatoes with Dukka
Check out Vegetarian Times Editors's author page.
Butter Lettuce Salad with Radishes, Chives, and Toasted Hazelnuts
Check out Vegetarian Times Editors's author page.
Spanish White Bean Tortilla with Piri-Piri Sauce
Check out Vegetarian Times Editors's author page.
Honey-Mustard Broccoli Salad
Check out Vegetarian Times Editors's author page.
Strawberry Burrata Salad
Check out Vegetarian Times Editors's author page.
Strawberry Gazpacho with Lime Cilantro Cream
Surprise guests by starting a meal with this sweet-and-spicy cold soup.
Egg-and-Cheese Breakfast Wrap
Check out Vegetarian Times Editors's author page.
Lemon-Ricotta Pancakes
Check out Vegetarian Times Editors's author page.
Crispy Classic Meringues
Check out Vegetarian Times Editors's author page.
Vegan Strawberry-Lavender Shortcakes
Check out Vegetarian Times Editors's author page.
Radish, Orange, and Arugula Salad with Cumin Vinaigrette
Check out Vegetarian Times Editors's author page.
Piquant Radish Soup with Crème Fraîche
Check out Vegetarian Times Editors's author page.
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.
Extra-Creamy Chocolate- Dipped Strawberries
Check out Vegetarian Times Editors's author page.
Moroccan Potato, Carrot, and Chickpea Stew
Check out Vegetarian Times Editors's author page.
Black Bean Chili with Fire-Roasted Corn
Check out Vegetarian Times Editors's author page.
Almond-Cherry Smoothie
Check out Vegetarian Times Editors's author page.
Middle Eastern Stuffed Cabbage Rolls
Check out Vegetarian Times Editors's author page.
Roasted Vegetable Soup
Check out Vegetarian Times Editors's author page.
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
Check out Vegetarian Times Editors's author page.
Curried Cream of Celery Soup
Check out Vegetarian Times Editors's author page.
Tomato-Ginger Rasam with Zucchini and Carrots
Check out Vegetarian Times Editors's author page.
Pears Poached in Spiced Red Wine
Check out Vegetarian Times Editors's author page.
Quinoa-Rice Granola
Check out Vegetarian Times Editors's author page.
Gluten-Free Redo: Granola
The morning favorite gets an oat-free makeover
Gluten-Free Comfort Foods
No wheat? No problem!
Grilled Endive and Pear Salad
Check out Vegetarian Times Editors's author page.
Steamed Vegetable Medley
Check out Vegetarian Times Editors's author page.