Chili Con Tempeh
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Vegan
Vegan
Papaya-Avocado Salad
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Fresh Pea Soup with Tarragon
Warm or chilled, this bright green soup is the epitome of spring. Tarragon has a strong, slightly anise-y flavor, so a little goes a long way in recipes.
Vegetable Dumplings and Broccoli over Baby Bok Choy
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Fettuccine Alfredo with Seared Portobellos
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Snap Peas and Baby Carrots in Carrot “Butter”
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Mock Green Papaya Salad
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Updated Irish Stew
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In-a-Pinch Profiteroles
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Chickpea Tacos
Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature.
Broccoli Dipped in Wonderful Peanut Sauce
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Orange Compote with Candied Orange Threads
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Five-Spice Tofu Triangles
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Quinoa Salad with Orange-Cumin Vinaigrette
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Cinnamon Heart Cookies
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Crispy Tofu Hearts
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Moroccan Harira
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Tofu Frittata with Zucchini and Onion
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Chocolate-Pear Cake
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Old-Fashioned Irish Oatmeal
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25-Minute Tomato Sauce
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Beans and Bratwurst
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Warm Winter Bruschetta
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Oranges Givrées
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Barley Risotto with Spinach and Tofu
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Penne with Caramelized Cauliflower
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Chimp Cakes
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Creepy Finger Sandwiches
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Chili Sin (Without) Carne
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Vegan French Onion Dip
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Chocolate Crispies
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Herbed Winter Vegetable Roast
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Paprika Cauliflower Pita Pockets
Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese.
Root Vegetable Chili Soup
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Mock Chopped Liver
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Sephardic Stuffed Cabbage
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Spicy Sautéed Oyster Mushrooms
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Ginger-Mint Mojitos
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Watermelon Slushies (for Grown-ups)
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Pomegranate-Raspberry Margaritas
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Fresh Grape Tart
This dessert takes only about 20 minutes to put together and can be made with various jams and summer fruits. Grapes, blueberries, apricots and plums all work well.
Easy Blender Gazpacho
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Green Bean and Corn Salsa Salad
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Minted White Gazpacho
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Mexican Black Bean Soup
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Sweet Cherry Soup
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Kamut and Wild Rice Salad
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Sautéed Squash and Onions
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Mushroom, White Bean and Leek Ragoût
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Curried Vegetable Sauté
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South Indian Stuffed Peppers
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Chopped Black Bean-Avocado Salad
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Black Bean-Avocado Salad Stacks
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Banana-Walnut Bread
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Two-Bean Salad with Tarragon Dressing
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Tempeh and Potato Salad
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Meatless “Meatloaf” Sandwiches
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Dairy-Free Ranch Dip
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No-Bake Chocolate-Swirled Cheesecakes
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Tangerine-Glazed Carrot Cake
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Israeli Couscous Risotto with Shiitakes
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Chocolate Mousse in Crispy Ginger Curls
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Snow Pea and Soba Noodle Salad with Thai Peanut Sauce
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Tatsoi, Mizuna and Edamame Salad with Sesame Dressing
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Maple-Walnut Polenta Pudding
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Pot Stickers and Slaw with Asian Dressing
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Banana Buckwheat Pancakes
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Thumbprint Almond Pound Cakes
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Glazed Seitan Stir-Fry
Have all ingredients chopped and ready, and keep them in constant motion over high heat while cooking so they get crisp on the outside and stay tender inside.
Green Tea with Pomegranate Juice
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Chamomile Tea with Cranberry and Ginger
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White Bean Dip with Parsley and Rosemary
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Zesty Mashed Potatoes
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Ravioli with Broccoli Raab
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Maple-Raisin Oatmeal
This filling breakfast is inspired by Mexican-style oatmeal, which is slow-cooked with cinnamon, whole milk and lots of sugar. Our version uses a little soymilk for a creamy texture.
Creamy Dark Chocolate Pudding
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Alaskan Tomato Soup
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Roasted Potatoes with Herbes de Provence
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Green Coconut Curry
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