Take your hummus game from good to fantastic with this incredibly luscious blend of flavors. You’ll love it as a dip for veggies or as a sandwich spread, perfect to pair with crisp sprouts and ripe tomatoes.
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You can make this recipe with any greens you bring in from your garden by cooking and cooling them before you drain them. Starting with frozen is a convenient time saver to let you pull it together quickly for a weeknight side dish.
This recipe is dependent on making up a batch of Roasted Garlic Cauliflower Soup in advance and reserving half to function as the vegan cheese sauce in this recipe. You can use the sauce straight up over pasta, but to give this meal more substance, we’ve suggested some hunger-quenching add-ins.
Bacon. It’s delicious. It’s the reason many omnivores cling to meat and the reason many vegetarians lapse in their commitment to living the meat-free life. It’s also one of the reasons our doctors worry about our hearts. This vegan alternative to bacon is easy to make, speedier to cook up than actual bacon, is better… Read more »
Bored with your every day salad? This little culinary adventure is worth exploring. Warm, curried tempeh over massaged kale is a tangy, sweet and spicy treat you’ll love. Adjust the amount of chili to suit your preference for heat.
This salad will keep nicely in the fridge as long as you store the dressing and nuts separately and add them only when serving the salad. Prep it on the weekend and enjoy for lunch all through the week.
Get the most out of your fresh summer tomatoes by dressing them with fresh herbs. Kalamata olives and feta bring some nice, salty pizzazz to the party, pairing beautifully with dill for a simple, tasty salad you’ll look forward to every year.