Rustic Peach-Blueberry Tart
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Searching for plant-based recipes made with whole, unprocessed foods? Welcome! Here you’ll find every recipe you need to follow a plant-based diet from morning until night. From vegetarian gluten-free recipes to vegan recipes and dairy-free recipes, Vegetarian Times offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.
Searching for plant-based recipes made with whole, unprocessed foods? Welcome! Here you’ll find every recipe you need to follow a plant-based diet from morning until night. From vegetarian gluten-free recipes to vegan recipes and dairy-free recipes, Vegetarian Times offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.
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Muddling the lemon slices with the sugar releases the oil from the skins for extra-lemony flavor that's not too sour.
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Watermelon lovers go wild for this dessert: Freezing watermelon juice with a sugar syrup intensifies the fruit flavors.
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Prepared frozen pastry makes quick work of this elegant tart, which can be served warm or at room temperature. Take advantage of fresh farm-stand goat cheese for the filling.
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Celebrate Cinco de Mayo with new twists on South-of-the-border favorites.
This recipe uses two popular Italian lasagna fillings: asparagus and pesto.
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A surprise ingredient—puréed baby food—gives this super-moist cake amazing flavor.
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Pesto is an ideal sauce for squash noodles because it sticks to the veggie strips and coats them with a rich flavor. Here, the pesto is made using both cilantro and fresh basil, with Bragg's Liquid Aminos standing in for Parmesan.
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Enchiladas are great make-ahead party food — the sauce can be put together up to 3 days in advance, and the enchiladas can be made 1 day ahead.
Pico de gallo means “rooster's beak” because this chunky, relish-like salsa is traditionally eaten by “pecking” at it with your thumb and forefinger. A spoon works just as well.
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This is one of those recipes that everyone goes crazy for. Try it on a bed of sliced cucumbers and tomatoes, or serve alongside roasted vegetables.
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