This vegetable soup combines the splendidly chewy, brown rice–like taste of barley with tomatoes, carrots, lima beans (another sadly misjudged food), celery, and peas for a garden of tastes and...
Bold, savory and protein-packed, this berbere veggie skillet is full of flavor, fiber and nourishing ingredients. Cook it all in one pan for an easy dinner.
This gluten-free breakfast entrée is reminiscent of rice pudding and is quick and easy to put together.
Aquafaba is just a fancy word for the liquid from a can of chickpeas. It’s easy, inexpensive, has a neutral flavor, and makes stiff peaks that are swoon worthy.
This delicious plant-based alfredo sauce is quick and easy to make. Put noodles on to boil, blend the sauce while the vegetables are steaming, and—voilà, a flavorful meal in minutes!
This recipe is a great way to celebrate the abundance of summer.
Make this simple plant-based condiment and keep it on hand in the refrigerator for a ready-to-go topping.
By using quick-cooking brown rice in this recipe, you get more nutrition than from commonly used white rice.
Soy curls are a great chicken substitute and excellent source of protein, with the sliced almonds giving it that extra-special finish.
Full of flavor, fiber, and easily customizable with the veggies you have on hand, it is sure to be a favorite addition to any Asian meal!
