This version is made with orange juice or soy milk with a dash of turmeric, giving it a slightly yellow glow.
Winter squash cooks perfectly in a slow cooker, either baked whole or cut into pieces. Clean-up is quick and easy, and leftovers freeze well.
Soy curls are a great chicken substitute and excellent source of protein, with the sliced almonds giving it that extra-special finish.
Stir-fries are great for using up whatever vegetables are hanging around in the fridge, or as a quick “no-chop” option, you can use a bag of frozen Asian vegetables.
These scrumptious chocolaty-banana crepes have a rich and creamy layered goodness that would rival a French pastry.
This pie’s creamy filling and combination of nuts bring together delightful tropical flavors.
Pot pie is a classic, and this vegan version won’t let you down. You may trade out vegetables depending on what you have in your refrigerator, but peas and carrots are usually dependably available in...
This makes an exceptionally versatile base for a variety of soups. Replace the broccoli with your favorite vegetables, beans, and whole-grain pasta.
This delicious chicken salad is made with warm Moroccan-inspired spices like cinnamon, cumin and ginger and comes together in just 20 minutes.
The intoxicating aroma of fresh mint, the floral notes of coriander seed, and the heady blend of vinegar and olive oil all add to this easy-to-make and appetizing salad.
