By massaging the kale with part of the oil, you can tenderize the leaves and draw out a wonderful flavor. Use a mandolin to easily slice the Brussels sprouts without endangering your fingers…remembering, of course, to use the manufacturer’s finger guard.
Found 429 recipes within: Entrees
This variation on a classic dish from the Middle East uses caramelized onion in place of deep-fried onions for a healthier version that loses none of the flavor.
If collards aren’t available, try the freshest available dark greens. For a tender and amazingly flavorful variation, try using mixed baby greens. Lima beans make a decent substitution for the butter beans if you can’t find butter beans at your local grocer.
If you’re looking for vegan comfort food, look no further. These fried patties, cooked in a small amount of canola oil, will make you glad you cooked at home instead of going out for fast food.
Japanese eggplants are characterized by their long, thin proportions. Spiced properly, they can be enjoyed like Italian sausage. Top with grilled peppers and onions on whole-grain rolls for a fun and delicious vegetarian cookout option.
Serve this easy curry over brown rice. If you’re not a fan of spice, make sure to remove the seeds and membrane of the jalapeno and start with half of the recommended amount. Taste the sauce while it’s in the food processor so it’s easy to add more jalapeno as you like.
Dip your toes into the water of traditional Indian cuisine with this easy dhal. Serve hot over brown rice or quinoa, or serve with whole-grain naan.