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Here’s a secret: the strong flavors of strawberry and kiwi make this smoothie the perfect vehicle for adding kale or spinach to the blender.

Baked potatoes are a breeze when cooked this way. White potatoes come out with a firm skin but are soft and moist inside. Sweet potatoes develop a rich, bright color and are very moist.

In the past few years, we’ve become rather enamored of hummus, that Middle Eastern delight made from chickpeas, olive oil and tahini that is so important to that area’s food culture that ownership...

This tasty, versatile dish can stand on its own as a salad, be a hearty salsa for baked chips, or serve as a great topping for baked potatoes.

Bursting with bold flavor, this low-sodium recipe is sure to please — and can be ready in under 8 minutes. Use as a nutritious, plant-based pairing for countless Puerto Rican dishes.

Prepare, chill and enjoy creamy vegan chocolate pudding. Full of plant protein and natural sweetness, it’s sure to satisfy your chocolate cravings.

Red lentils are the creamy base for this soup. The recipe comes together quickly and has lovely East Indian flavors, making a tasty meal for any day of the week or a fine bowl of soup for entertaining...

This quick and easy bruschetta topping with its fresh tomatoes, garlic, basil, and ripe green olives is scrumptious served on slices of toasted Crusty Whole Wheat Baguette or the bread or cracker of...