You will find this easily made, oil-free mayonnaise to have a genuine flavor and first-rate texture for sandwiches, macaroni or potato salads, and dips.
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.
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...
This fresh cucumber relish is a great side dish when serving burgers or similar foods, a healthy replacement for pickles that contain many additives.
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.
