Vegetable Medley Paella
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Vegan
Vegan
Oven-Baked Wild Rice Pilaf with Mushrooms
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Indian Lentil Pilaf
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Harvest Pot Pies
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Curly Kale with Caramelized Onions
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Fudge Brownies
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Chocolate Chip Spelt Cookies
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Ginger Gems
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Cranberry-Almond Biscotti
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Fennel and Orange Salad with Walnuts
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Pumpkin Seed Pesto
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Three Sisters Casserole
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Teatime Mulled Wine
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Seasonal Pears Poached in Red Wine
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Tempeh Bourgignon
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Bulgur with Leeks and Swiss Chard
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Udon Noodles with Walnuts and Pomegranates
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Asian Pear Salad with Fennel and Pistachios
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Roasted Cauliflower in Lemon-Tahini Sauce
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Cinnamon-Apple French Toast
Tart apples like Pippin, Empire, Winesap, and Granny Smith retain their shapes when cooked, so choose them for this recipe.
Garam Masala Green Beans
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Spicy Red Lentil Soup
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Pumpkin and Walnut Spoon Sweet
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Green Beans and New Potatoes with Mint Pesto
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Chocolate-Banana Ganache with Fruit
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Fettuccine with Red Pepper, Artichokes and Chickpeas
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Pasta e Fagioli (Pasta and Bean Soup)
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Garlicky Spinach Soup
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South of the Border Couscous Salad
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Ginger-Grapefruit Spinach Salad
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Grilled Japanese Eggplant with Tomato-Caper Salsa
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Fettuccine with Basil-Tomato Sauce
There's no better way to showcase ripe, juicy summer tomatoes than with this sauce.
Blueberry Buckle
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Portobello?Swiss Chard Sandwiches
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Maple Vinaigrette
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Frozen Gin Lemonade
Muddling the lemon slices with the sugar releases the oil from the skins for extra-lemony flavor that's not too sour.
Thyme-Marinated Carrots
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Romesco Sauce
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Three-Pepper “Burger” Fajitas
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Tofu-Carrot Cacciatore
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Strawberry-Rhubarb Flummery
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Quinoa with Pistachios, Parsley and Mint
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Spicy Grilled Tofu
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Grilled Vegetable Salad
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Decadent Dairy-Free Chocolate Truffles
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Squash Pasta Salad with Vegan Two-Herb Pesto
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.
Indian Spinach Dip
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Fresh Corn Chowder
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Vegetables and Rice with Pumpkin Seed Sauce
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Avocado Pico de Gallo “Cocktail”
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.
Strawberry Parfait
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Mexican-Style Hummus
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Two-Broccoli Stir-Fry on Soba Noodles
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Soy Guacamole
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Cauliflower and Potato Curry
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Gingered Vegetable Tofu Stir-Fry
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Mushroom Fried Rice
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Rice and Barley with Gingered Adzuki Beans
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Japanese Spring Vegetable Ragoût
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Cabbage and Sprout Salad with Sesame-Wasabi Dressing
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Cheesy Polenta with Basil-Tomato Sauce
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Lemon Pulihora (Indian Lemon Rice)
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Herbed Tofu Lasagna with Zucchini
Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round.
Endive with Roasted Garlic Vinaigrette
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Bruschetta with White Beans
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Bruschetta with Artichokes
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Frisée and Endive Salad with Olive Vinaigrette
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Coconut Ice Cream with Raspberry Sauce
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Thai Green Curry
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Caramelized Onions and Apples with “Sausages” and Beer
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Spicy Sloppy Joes
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Homemade Ketchup
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Chai Rice Pudding
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Roasted Potato Fans
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Madeira-Mushroom Sauce
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Fresh Table Salsa
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Eggplant Shu Mai Dumplings & Chili Sauce
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Vietnamese Hot-Pot Fondue
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“Cream” of Asparagus Soup
Puréeing an aromatic rice (such as basmati or jasmine) adds delicate flavor and creates a creamy, non-dairy soup base when blended with broth and veggies (in this case, asparagus) until smooth.