This delicious and flavorful healthy liver pate` recipe is the perfect way to start enjoying the nutrient dense benefits of organ meats.
The creamy mushroom linguine is ready in 40 minutes. Make this recipe that's quick enough for a weeknight dinner but fancy enough for entertaining.
Who doesn’t love cookies? They’re a delightful treat that
These delicious Chinese vegetable dumplings are stuffed with cabbage, carrots, mushrooms and tofu.
A healthier alternative to mashed potatoes, this creamy garlic mashed cauliflower is a must-try. It’s velvety, garlicky, and oh-so-delicious.
This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic.
You won't believe how easy this recipe is! Comfort food meets REAL food with healthy, simple ingredients. SO deliciously good!
You won't believe how easy this recipe is! Comfort food meets REAL food with healthy, simple ingredients. SO deliciously good!
Lemon, garlic, and red pepper flakes infuse this simple shrimp polenta dish with comforting Italian flavor.
These low-sodium dinners are delicious ways to stay satisfied until bedtime. With lower amounts of sodium and saturated fats, these meals will become staples in your routine.
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Here's a guilt-free way to enjoy the crunchy outside (and juicy inside) of a restaurant-style zucchini stick.. Baked Zucchini Sticks and Sweet Onion Dip Yield: about 3 dozen zucchini sticks, and 1 1/2
In this quick asparagus frittata recipe, asparagus, leeks and ricotta combine to create a tasty meal that's perfect for spring.
This vegan white bean chili is loaded with earthy flavors from nutritious cannellini beans, seasonal spices, fresh vegetables, black garlic and a creamy vegan sour cream base. It makes for a great meal prep or a main dish at your next family get together,
Justin Chapple's Citrus-and-Fennel Chicken with Olives and Calabrian Chiles mixes citrus, buttery olives, and spicy, oil-packed chiles punching up the flavor of braised chicken leg quarters.
Xiao Long Bao meets Sheng Jian Bao! This Xiao Jian Bao special is quick, easy and perfect for when you…
In this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes for the base of the cream sauce. Serve with a green salad for dinner.
This hearty red lentil soup is packed with spices like turmeric, cumin and saffron.
Some people think cilantro tastes like parsley dusted with Bar Keepers Friend; others love it so much they want to rub their snouts in it. I belong to the latter group. If a bunch of cilantro would hold up as a bouquet, I would have carried it at my wedding. I wish someone would market a cilantro tincture that I could dab behind my ears.I make this salad, which is about 75% cilantro, at the end of winter when I’m daydreaming of my summer herb garden, where I plant cilantro every spring—and every July, and again at the end of August. It grows quickly; I harvest it by the roots, and plant it again. Unlike other soft herbs like basil and tarragon that can withstand regular picking and keep on producing, cilantro is what we garden-nerds call a bolter. It speeds quickly to the harvest zone, pausing like a new teenage driver at a stop sign (the rolling stop) before rushing straight to seed. After the leaves begin to frill, the flavor is gone.So when I see cilantro sold with its roots still attached—and in the winter, this can only mean that I’m shopping my favorite Asian market in nearby Fargo, North Dakota—I snatch up a few bunches. Any place that sells root-bound cilantro understands that the pungent perfume concentrates in cilantro’s roots, runs like nectar up through the stems, and dissipates through the leaves. As if that’s not enough to earn my devotion, Asian markets also sell sushi rice and toban djan (Chinese chili bean paste), ingredients essential to making this powerhouse of a salad.Built on a lump of leftover rice, this dish comes together as quickly as a fire built in my wood stove. Chili paste for kindling, onions and peanuts stacked crosswise to burn, and tons of quick-fire cilantro on top. The lime juice is like lighter fluid here, setting the whole thing aflame—a false igniter that at the end of the winter I’m not averse to using.Feel free to throw something grilled on top of this cilantro bed and call it dinner, but truth be told, I prefer it the next day, cold from the fridge, eaten straight from its storage container.
Kind of like broccoli cheddar soup meets savory flaky pastries. So darn easy and so darn delicious!
My love for tomatoes is ancient and endless. That's why I have so many tomato recipes on my page. When I was a kid, I often cooked up a batch of easy tomato and flour sauce, which went so great with boiled potatoes. But this new version is flour-free and it's packed with flavor from herbs and garlic. You can use regular tomatoes or cherry tomatoes, it really depends on the season and your liking. If you don't have vegan cooking cream at home, you can use coconut milk or make your own cashew cream. Preparation time: 5 minutes Serves: a small bowl, 2 - 3 people 2 Tbsp oil 1 red onion 1 clove of garlic ½ tsp dried thyme ½ tsp dried basil ½ tsp (unrefined) sugar ½ tsp ground black pepper ¼ tsp salt (or more to taste) 2 tomatoes or a couple of handfuls of cherry tomatoes 1 Tbsp chopped fresh parsley 3 Tbsp vegan cooking cream, coconut milk or homemade cashew cream Directions: Heat up a pan and pour some oil in it. Add sliced red onion. Cook for a couple of minutes. Add chopped garlic, herbs, sugar, pepper and salt. Cook for a minute. Add chopped tomatoes. Cook for a couple of minutes. Add chopped parsley and cream. Cook for a minute and serve.
