Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.
This fresh cucumber relish is a great side dish when serving burgers or similar foods, a healthy replacement for pickles that contain many additives.
These tasty herb crackers are delicious with a bowl of soup, a green salad, or just for a snack. High in protein and free of refined oils, they can easily be made gluten-free by replacing the pastry...
Mazidra is a Middle Eastern/Mediterranean dish made with lentils, a small legume that’s a nutritional powerhouse.
Every ingredient in this recipe shouts out its health benefits. The fact that it tastes good—and can be done in 11 minutes—is a bonus.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
This baked vegan mac and cheese is incredibly easy to make and is a satisfying, creamy version of the classic American comfort food.
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
This is a delicious fall and winter soup with hearty vegetables and a meaty flavor.
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.
