Recipe for Baked No-Meat Balls
These meatballs, featuring nuts and tofu, are quick and easy to make and handy to keep in the freezer.
These meatballs, featuring nuts and tofu, are quick and easy to make and handy to keep in the freezer.
This spinach-basil pesto uses green ripe olives in place of the oil that you find in most recipes. The sauce is delicious on pasta, new boiled potatoes, artisan or French bread, or added to marinara...
As flatbreads become more and more popular, the best way to enjoy this increasingly expensive restaurant treat is to make it yourself. And by using fresh ingredients it’s certain to be healthy.
The beauty of making something from dried fruit is all those concentrated flavors melding together. And all the ingredients can be kept in the pantry, ready for inspiration and opportunity.
This Chicken-Style Seasoning is a great way to flavor dishes when eating plant-based vegetarian meals. It is versatile, has a delightful blend of herbs, and adds a depth of flavor that enhances soups...
Here is a cashew-based gravy with depth of flavor—great for potatoes, patties, and entrées. Try it drizzled over mashed potatoes at your next family dinner.
Make this simple plant-based condiment and keep it on hand in the refrigerator for a ready-to-go topping.
Both the cake and the spread freeze well, so this is an easy, make-ahead treat for entertaining.
The tempting flavor of sesame chicken and the very green flavor of a hummus spread made from high fiber and mineral edamame soybeans, all in a convenient hand-held package.
These crepes can be used for sweet or savory dishes. They are a little labor-intensive but worth the effort.
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