This is a perfect recipe for using up leftover lentils. You don’t need to add salt to the dressing, as the olives and cheese provide plenty. The real flavor stars of this dish, however, are the lemon and dill, which will complement pretty much any fresh salad veggie you’d like to add in. To make… Read more »
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If you’re baking or roasting veggies for another dish, throw your sweet potatoes in at the same time to conserve time and energy. They take about 40 minutes at 350ºF to cook, and you can reheat easily in the microwave on the day you’re making the lentils.
Can you buy pita at the store? Of course. Do they take some time and effort? Naturally. Then is it really worth the hassle of making them fresh? You betcha. Truly fresh pita bread is a beast entirely unlike anything you can buy in the store, and as breads go, it’s one of the easiest… Read more »
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.
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 »