More About: 'Vegetarian-recipes'
Easy Party Food Ideas: A Stress-Free Guide to Delicious Party Foods
Whether you’re in charge of organizing a casual work party, looking for birthday party food ideas, or hosting a group of very hungry teenagers after a game, the perfect spread shouldn’t add extra stress. That’s why we’ve curated effortless party food ideas so you can craft a delicious menu that satisfies your guests without keeping ...
From My Bowl’s Vegan Roasted Red Pepper Pasta Recipe
Few things say “comfort food” like a bowl of pasta with a rich sauce. This plant-rich version—from vegan chef Caitlin Shoemaker, aka @frommybowl—requires only five main ingredients, but you can also toss in some fresh greens or roasted vegetables to make it your own. Vegan Roasted Red Pepper Pasta Recipe Yield: 2 to 4 servingsTotal ...
Sharing Our Table: Ani’s Plant-Based Armenian Dolma
Amid the hustle and bustle of the holiday season, the dinner table is a place to pause and reconnect. Cooking engages all our senses, helping us get grounded and find gratitude in the present. Especially at the holidays, gathering around a home-cooked meal is a chance to reflect on our fondest memories and make new ...
Add This Vegetarian Recipe from EdenEats to Your Thanksgiving Menu
Turkey is usually the centerpiece of the Thanksgiving feast, but this delectable plant-forward dish just might give it a run for its money.
How Indian Cuisine Mainstay Tasty Bite Makes Organic Farming a Priority
When you think of Indian food, you likely think of hitting your favorite restaurant for a heaping plate of fragrant basmati rice, deeply flavored curry, and warm, garlic-coated naan bread to scoop it all up. Indian food is known for being layered and time-consuming to prepare, but Tasty Bite was one of the first brands ...
Veggie Frittata Sandwich with Broccoli Pesto Recipe
This recipe is part of the Healthy Reset Meal Plan, our 5-day program of make-ahead breakfasts, throw-‘em-together lunches, and quick dinners designed to help you cook and eat healthy while minimizing waste.
Back-to-School Egg Muffins
When back-to-school energy is in full swing, we love a recipe that can pull double duty. These make-ahead mini frittatas can be enjoyed throughout the week as a speedy breakfast, a lunchbox addition with added protein, or an after school snack. For this dish, we took inspiration from late summer’s harvest of zucchini and tomatoes, ...
Complete Your Summer Spread with This Lentil Salad Recipe
When planning your summer barbecue, you likely cover the meats (or meat alternatives) first. But what about the sides?
You Won’t Miss the Meat with These Sticky Sesame Cauliflower Wings
Perfectly crispy, smothered in sauce, and entirely free of meat, cauliflower wings are a popular (and delicious) stand-in for traditional chicken wings. Whether you’re a longtime vegan or you’re looking to satisfy old cravings while transitioning to a plant-based lifestyle, this recipe from Shanika Graham-White of Orchids & Sweet Tea makes the perfect summer barbecue ...
Stock a Modern Korean Pantry with Mother in Law’s
Fermentation is an art in Korean cuisine, and no one knows this better than Lauryn Chun. A cookbook author and founder of Mother in Law’s, a Korean food brand specializing in kimchi, gochujang, gochugaru and other Korean pantry staples, Chun helped to usher kimchi into the artisanal food scene back in 2009, all thanks to ...
Chickapea Makes Better-for-You Pasta That Helps Fight Food Insecurity
There are lots of grain-free pasta brands out there, but how many help fight climate change? How about work to reduce food insecurity in their community? “At Chickapea, we’re on a mission to create good for the world through nutritious, organic meal options and impactful social contributions,” says Shelby Taylor, Founder & CEO of Chickapea. ...
Make Vegan Sweet Potato Biscuits from “Black Food,” Bryant Terry’s Celebration of BIPOC Culinary Culture
“The many mansions of Black food have always had—and will have—room for everyone.” So writes Bryant Terry, James Beard and NAACP Image Award-Winning chef, author, and activist, in his latest book, “Black Food: Stories, Art & Recipes from Across the African Diaspora.”
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