This hands-off recipe was inspired by Mina Stone, author of Cooking for Artists, who swears by adding lemon zest and olive oil for brightness and full-on flavor. We wholeheartedly agree!
Creamy noodles with asparagus and mushrooms! The sauce is made from peanut butter, miso and soy sauce! These taste like a version of dandan noodles and is so simple to make!
Vegetarians don’t miss out.
No pot is needed for this sheet-pan carrot soup recipe, featuring deeply roasted vegetables and ginger. A garnish of fried shallots adds savory crunch.
If you want a QUICK and EASY lunch ready in 5 MINUTES, you need to try my Cold Soba Noodle Dipping Sauce. All you need to make Soba Noodle Dipping Sauce is three simple ingredients, dashi stock, soy sauce, and mirin. I love having Soba Noodles for lunch because it is fast, healthy, and delicious. I always pre-make a jar of Soba Noodles Dipping Sauce at the start of the week to save time and have lunch ready in less than 5 minutes!
The best orzo salad recipe, featuring bright, fresh Mediterranean flavors! This healthy salad includes whole grain orzo, fresh parsley, toasted almonds, crumbled feta, green onion and Kalamata olives. Recipe yields 6 side servings.
Another summer, another year to roast the heck out of shishito peppers. Since my first introduction to these funny little peppers, I can't help but roast pints of them when they are in season. Usually I opt for some variation of this super simple method , and this year is no ex
This recipe for Cuban black beans is the perfect side dish. You'll want to double, triple, or quadruple the recipe and freeze for feeding crowds down the road.
These harissa glazed cauliflower steaks with walnut & kale pesto are a great easy vegan weeknight meal. They're quick to make & super tasty.
The thought of making pasta from scratch might fill even the most enthusiastic cook with dread…but fear not. It’s actually really easy and quicker than you’d think, especially if you…
Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.
A straight-down-the-middle, simple, nostalgic-tasting tomato soup with long-cooked flavor, thanks to a generous amount of aromatics and a short but intense cook time under pressure. This is pretty delicious on its own but would be an ideal teammate for a great grilled cheese sandwich.
spicy and savoury miso squash soup, and easy weeknight meal for the win!
I’m not a fan of that canned, store-bought whipped cream – it is so full of additives that it’s a lot unhealthier than it really needs to be; I much prefer to simply whisk of
Scrambled eggs don’t have to be served plain with all the fun happening elsewhere. Ginger and soy sauce transform their basic reputation and make scrambled eggs for dinner feel like more than a cop-out.
This caramelized cabbage cooks down in a spiced tomato paste until it's falling-apart tender and absolutely delicious.
You’d think I didn’t like fresh tomatoes, the way I avoid them most of the year. Yet it’s precisely because I love tomatoes — ripe, juicy, just-plucked and not shipped-around-the-world ones — that I wait until summer. At last the season has arrived, filling my dinner plate with colorful rounds of heirloom tomatoes. Here’s one way I like to serve them: a simple salad with a sweet, tangy pomegranate and sumac dressing and a handful of fresh herbs.
One of my absolute favorite springtime snacks is raw veggies served with some butter and sea salt. Simple and oh so good! I didn’t think that combination could be beat until I whipped up this scallion miso butter. This spread is not only delicious served with raw veggies and some toasted sesame seeds, but it tastes […]
Top 5 Reasons I Love Juicing It gives me energy without feeling jittery and without crashing (like coffee). It provides me with a large amount of nutrients and vitamins without having to take pills…
Yes, you can have a caprese salad all year long! In this simple recipe, the classic tomato and mozz summer salad gets a roasty cold-weather makeover.
This (vegetarian!) Italian classic is about as comforting as it gets, packed with greens, beans, and plenty of rich olive oil and umami-packed Parm.
And still eat something delicious for dinner.
This Slow Cooker Black Bean Soup recipe is easy to make, protein-packed, and SO comforting and delicious! It’s also naturally vegan, vegetarian and gluten-free.
Beat salad boredom with these beyond-creative veggie creations
This creamy one pot sun-dried tomato pasta with coconut milk is a delicious pasta recipe.
Truly delicious veggie burgers
I'm an avid reader of restaurant menus...they give me inspiration for creating recipes. While perusing the internet, I found a menu item for a melon and bacon salad which consisted of field greens, melons, bacon and feta cheese. There was no mention of how it was dressed, however. Totally inspired, I decided to take a simple spinach salad, add melon and dress it with a melon vinaigrette. I use cantaloupe in this one but I think it would be lovely with honeydew or honey rock melon. Sweet and salty, it's extremely refreshing!
Vegan pumpkin pasta sauce with wild mushrooms is an easy and healthy recipe filled with the flavours of autumn. An easy 4-ingredient pumpkin sauce tossed with pasta and topped with sautéed mushrooms, garlic and herbs will give you a filling and delicious 30-minute dinner for a chilly fall evening.
This Ultimate Veggie Mac n Cheese is a delicious way to get your kids eating more vegetables!
These overnight oats can be made days ahead of time so that you have a filling and healthy breakfast to grab on the go.
This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy basil. It's guaranteed to evoke dinnertime oohs and ahhs. Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish. Use prepeeled shrimp to make preparation a breeze.
I like all of my meals far too much to make such bold statements as “breakfast is the most important meal of the day.” But I do love breakfast a lot. I’ve always loved breakfast. As a kid, I relished Cream of Wheat and oats. In college, I loved swinging by the campus coffee hub for a grainy morning glory muffin (which wasn’t vegan, but I’ve veganized a recipe of my own in years since). When I went vegan, I learned how...
Here’s a spring salad that’s equally satisfying for a workday lunch or a weekend picnic. Light yet filling, it combines chewy, nutritious barley with two seasonal treats – young green garlic and crisp sugar snap peas.Though not difficult to make, the recipe does take some advance planning to cook and cool the barley before tossing it with a creamy, pesto-like green garlic sauce and lightly cooked sugar snap peas.
