This easy vegetarian curry uses spices that are in many pantries to begin with. Potatoes and squash carry the flavors wonderfully and coconut milk provides a creamy finish. Serve over brown rice or with whole-grain flatbread.
Made with freshly grilled vegetables and dressed with a fresh lemon-herb dressing, this warm potato salad is an absolute treat. Serve it at your next cookout…and then make a second batch the next day because you’ll be sad there weren’t any leftovers.
The sweetness of strawberry and the creaminess of avocado make a unique topping that’s great as a topping for salad, tacos, rice bowls, or just chips.
Leeks and shiitake mushrooms team up to bring an earthy, complex flavor to this easy-yet-elegant quinoa dish. Serve it at your next dinner party to provide a vegan side that will wow and sustain all your guests.
You won’t miss the swirl in the middle with this cheater-speedy variation on cinnamon raisin bread. The lengthy rest time makes the lack of hands-on work well worth the wait.
To keep little delightful pockets of sweet potato in your bread, start with chilled cubes of sweet potato that has been cooked until just al dente. The potato will soften further as the bread bakes.
Yes, there’s no cheese in this cheesy bread. Nutritional yeast imparts a cheese-like flavor that pairs beautifully with onion and garlic. Nutritional yeast is not active, so it won’t interfere with your bake.
If your store doesn’t carry ras el hanout, a delicious North African spice blend, try making your own! The base components are common to many well-stocked kitchen cupboards.