Spicy Seeded Crackers with Parmesan
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Low-Calorie
Low-Calorie
White Beans with Oregano
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Potato Pancakes with Avocado Salsa
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Wilted Mexican Spinach
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Chocolate Zucchini Cookies
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Sun-Dried Tomato Dipping Sauce
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Chocolate Zucchini Cookies
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Beet-Top Crustless Quiche
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Roasted Beet Salad
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American BBQ Tacos
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Stir-Fry Vegetable Tacos
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Spicy Moroccan Chickpea Tacos
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Roasted Tomatillo and Black Bean Tacos
To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.
Indian Dal Tacos
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Jamaican Curried Tempeh Tacos
The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.
Asparagus-Ricotta Phyllo Tart
The phyllo crust on this quiche is a lot lower in fat and calories than a regular piecrust. Choose thick asparagus spears, since thin ones tend to soften too much during baking.
French Toast with Citrus-Vanilla Syrup
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Quick Pierogi Bake
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Edamame Rice Bowls
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Banana Cocoa Smoothie
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Buttermilk Oatmeal Pancakes
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Creamy Quinoa with Dried Cranberries
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Peruvian Baked Quinoa and Cheese
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Spicy Bolivian Cabbage and Potatoes
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Lemon-Rosemary Butter Cookies
The rosemary and lemon aromas of these cookies will make your kitchen smell like an Italian bakery.
Tabbouleh with Mint and Pistachios
Traditional Middle Eastern tabbouleh is more about the mint and herbs than the bulgur grains. The longer this salad sets, the better it gets, so make it up to a day ahead.
Japanese Vegetable Custards with Spicy Tofu
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Caramelized Onion, Fig, and Goat Cheese Swirl
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Roasted Asparagus Tapenade
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Baked Tofu with Peanut Sauce
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Baked Bean Huevos Rancheros
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Monte Cristo Sandwiches
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Grilled Sesame-Tofu Skewers with Ginger Peanut Sauce
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Polenta-Greens Cake with Black-Eyed Pea Salsa
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Vegetables Wellington
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Mini Pumpkin-Sage Balls
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Egg-Free Chocolate-Banana Loaf
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Purple Potato Salad
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Truffled Potato Poppers
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Cavatappi and Chard
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Rice Fried Vegetables
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Vanilla-Apple Yogurt Cups
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Spinach Lasagna
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Asian Tofu Salad Tartines
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Homemade Salsa
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Make-Ahead Gravy
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Asparagus and Basil Orzotto
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Fall Foliage Lemongrass Soup
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Thai “Chicken” Pizza
Prepared vegan Chic'n Strips make short work of this delightfully spicy pizza that will become a family favorite.
Mushroom Basket Appetizers
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Orzo-Stuffed Peppers
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Aegean Eggplant with Lentils
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Sedona Peppers & Portobellos with Barley
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Potato & Chickpea Curry with Rice
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Curry-Kuri Squash Soup
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Noodle Kugel with Caramelized Apples and Raisins
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Smoky Stuffed Peppers
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Smoky Eggplant Dip
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Rainbow Pizza
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Pressed Waffle Panini
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Ricotta and Spinach Topping
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Maple-Yogurt Topping with “Bacon” Bits
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Sweet Potato Supper
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Mushroom Ravioli with Green Pea Purée
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Three-Cheese Zucchini Lasagna
This sauceless casserole makes for a lighter summer entrée than your classic lasagna. It can be made well in advance and frozen for easy transport.
Greek-Style Lentil Burgers
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Corn-Cilantro Salad Dressing
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Sorbet Sandwiches
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Melon with Cracked Pepper-Honey Drizzle
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Corn on the Cob with Romesco Sauce
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Garden Salad Cucumber Cups
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Orzo with Lemony Leek Sauce
Tender Leeks are puréed with lemon and parsley for a cream-free creamy sauce that's stirred into pasta and asparagus.
Dilled Potato-Cucumber Salad
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Individual Corn Puddings
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Sweet Potato Pie
Creamy, sweet and lightly spiced, this slimmed-down version tastes just like the traditional decadent dessert. If you’re pressed for time, make the pie a few days in advance and freeze it.
Serve This Vegan Southern-Style Cornbread With Every Meal
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Tropical Fruit Salad
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Yellow Squash with Fresh Basil and Toasted Pecans
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Spinach-Basil Spread
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Pasta Puttanesca Salad
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