With influences from Africa, Jamaica and Spain, this woodsy, spicy and sweet style of cooking lends itself to almost any meat or fowl.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
These meatballs, featuring nuts and tofu, are quick and easy to make and handy to keep in the freezer.
This baked vegan mac and cheese is incredibly easy to make and is a satisfying, creamy version of the classic American comfort food.
A recipe of many versatile parts that will be used frequently on their own and together, this wrap is a powerhouse of antioxidants, protein and flavors.
For those who aren’t big fans of cauliflower—a healthy, cruciferous vegetable—this is the perfect way to serve it.
This dish is a perfect way to use fresh kale, zucchini, and tomatoes that grow abundantly in the summer.
This silky-smooth sauce easily replaces cheese in all your favorite recipes.
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...
Enchiladas come from Mexico and date back to at least the Mayan culture. They consist of corn tortillas wrapped around a filling, covered with sauce, and baked.