These protein rich Vegan Enchiladas are made with lentils and other healthful ingredients. They're gluten free, nut-free and plant-based ideal for dinner or lunch and very delisious!

Looking for a quick and delicious weeknight dinner the whole family will enjoy...try these 20 Minute Thai Basil Beef Lemongrass Rice Bowls!

Easy to make, even easier to clean up.

A super delicious salad with roasted vegetables, quinoa, lentils, kale & a creamy tahini dressing. High in protein and super satiating. Makes 4 large salads or 6 small/medium servings.

creamy vegan miso mushroom soup

It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.

Boneless chicken breasts are stuffed with mozzarella cheese, topped with rosemary and parsley, and baked with butter and wine until done. Serve with a side of pasta and...

Here goes the big list of EID DESSERTS RECIPE all in one place. Enjoy! 🙂 BREAD KANAFA 2. ZNOUD-EL-SIT 3. CARAMEL TWIX PIE 4. ALMOND AND RICE KHEER 5. BISCUIT CRUNCH PUDDING 6. GULAB JAMUN CHEESECAKE 7. NO BAKE CHOCOLATE AND CREAM LAYER PUDDING 8. BEETROOT PAYASAM 9. DO NOTHING CAKE 10. PISTACHIO CAKERead more

Learn to make this classic French chestnut soup filled with chestnuts, rosemary, onion, a vegetable bouillon cube, milk and butter. YUM!

These classic stuffed peppers take easy, healthy weeknight dinner to a whole new level. Follow our best-ever recipe, then experiment with your own fillings!

A smooth and creamy Mexican style black bean soup with smoky chipotles, cumin, and oregano.

L.A. creatiive, Leanne Citrone shares this ridiculously delicious recipe for easy oven-roasted tomato soup...

This vegetarian baked taco recipe is NEXT LEVEL! Black beans and quinoa combine with a signature taco spice blend for a seriously delicious "meaty" filling. Then they're smothered with cheddar cheese and baked up crispy and crunchy. Add a hearty helping of your favorites - Pico de Gallo, guacamole and plenty of sour cream - and dinner is done!

After college, I lived in Jerusalem for two years. Thursday afternoons, with class and work over for the week, I’d flee my office in the suburbs and hop on the 21 bus, which took me right smack into the heart of downtown. From there, I’d bound up the stairs of the Jaffa Gate, pass the first few vendors in the Shuk (market), and hook a left. Tucked across from the Church of the Holy Sepulcher and just steps from the hustle of the market was Lena’s, home of the best hummus and labneh Jerusalem has to offer. To Jerusalemites, those may be fighting words; countless stalls would lay claim to that title. But Lena’s truly is the best. Their hummus is served warm, with plenty of fresh tahini, a pile of just-cooked chickpeas , and a more-than-healthy swirl of really fragrant olive oil. And their labneh is equally perfect, dressed, too, with plenty of that olive oil and a big sprinkle of za’atar. (What is labneh? An ultra-creamy, slightly tart cheese made from straining yogurt. It's like sour cream, if it got magically thicker and more luscious.) My time in Jerusalem flew by. Before I knew it, I was back in the U.S., without either my fun non-profit job or my beloved Lena’s. The job I could replace, but the hummus and labneh I couldn’t live without. Within a week of moving to my apartment in D.C., I was testing recipes. Hummus proved easy, in part because recipes abound. Over the years, I’ve settled on a formula very similar to the one Yotam Ottolenghi published in his last book, Plenty, with lots of garlic, an obscene amount of tahini, and the secret ingredient: baking soda. But then there was the matter of a labneh recipe. My Israeli friends tried to intimidate me, saying the Jerusalem water makes the original formula not replicable. But I knew that was bunk, because a) since when is labneh akin to San Francisco sourdough? And b) Jerusalem water is not my favorite, taste-wise. As it happens, making good labneh is even easier than making good hummus. You absolutely need good extra virgin olive oil and good za’atar. Those are non-negotiables. But the method is simple: 1. Just stir a tiny bit of lemon juice and salt into Greek yogurt. 2. Set the mixture inside a cheesecloth-lined strainer, and let time do the work. (As in, 12 to 24 hours.) 3. After a nice long wait, the salt will dissolve into the yogurt, which mellows slightly as it sits. Most importantly, the whey strains out, leaving you with thick, concentrated labneh. From there, all you have to do is drown the labneh in good olive oil, sprinkle more than a few pinches of za’atar overtop, and have warm pita at the ready. Were you hoping for something more complicated? Sorry about that.

Crock-Pot Tuscan Garlic Chicken Thighs Recipe – Packed with flavors and so easy to prep! This crockpot chicken thighs recipe makes an easy keto & low carb dinner the family will love. Loa…

Welcoming these chillier days with a delicious autumn twist on a classic beer cheese soup!

Quick and Easy for Cinco de Mayo Mañana Churros Taco... pancakes buttered and sprinkled with cinnamon sugar... then filled with whipped cream and strawberries... Ole!

Oreos, Nutella, peanut butter ... yes, it is good. Enjoy!

A delicious copycat recipe for Chipotle's tofu sofritas that's loaded with flavor and a hint of spice. It makes a great vegan protein option for homemade burrito bowls!

Miso sauce is an easy, versatile sauce that adds a flavorful punch to any dish! This nutritious, vegan sauce makes everything taste better.

This recipe will make a large portion, we did about 48 ravioli. It's tedious work but if you have helping hands the work goes faster. All in all when we were testing this recipe it took about a hour. If it's your first time making ravioli have patience and know that the end result is worth it. Have fun with this recipe, pour yourself a glass of wine, put on some music and go to work. Cheers!

A delicious and Comforting Lentil Bolognese sauce that is vegetarian/vegan-friendly, gluten-free and packed with flavour!

This Italian Orzo Spinach Soup recipe is quick and easy to make, full of zesty Italian-inspired flavors, and it's always so cozy and delicious.

A giant plate of moist Caramel Apple Blondies are just what we all want as a snack, right? Soft and heavy on the butter with chunks of apples cooked in a caramel sauce, these blondies are your new favorites

It's hard to believe a soup this velvety has absolutely no dairy in it!

The Mediterranean diet includes lots of healthy foods like whole grains, fruits, vegetables, seafood, beans, and nuts. This article details all you need to know about the Mediterranean diet, as well as a 1-week sample meal plan.

This simple vegan tofu rice stir-fry is made from simple ingredients and completely fuss-free. It's ideal for weeknight dinners and meal prep-friendly, too!

These gluten-free onion rings taste like they came straight from a restaurant. They're fried and crispy, not to mention gluten-free and dairy-free!