Turmeric Chickpea Yogurt
Beat the Winter Woes with Mushroom Barley Soup
You don’t need vegetable broth to make this mushroom barley soup. It’s simple to make but substantial to eat. The barley gives it body and thickness, the mushrooms, both fresh and dried, deliver rich flavor, oomph and umami.
Lavender Lentils
So many Thanksgiving articles dismiss anything not turkey as a side dish. To me, vegetables are always the main event, like this lavender lentil recipe. It’s plantbased, protein-packed, luxe on the plate and the palate, easy on the chef. Not only is it fancy enough for parties, it’s a make-ahead, too. No wonder lavender lentils…
Better on a Biscuit
Put the carb phobia aside and put a dreamy smile on your face. Think biscuits. Something about fresh, flaky biscuits, golden brown outside, tender inside and still hot from the oven, so the vegan butter melts right into them, pleases and comforts like nothing else. That’s why I always make them for Thanksgiving. With…
Falafel for N
Falafel prove there’s a naturally vegan food everybody loves. Middle Eastern street food globally embraced, falafel are made with chickpeas and spices formed into balls and then fried. Chef Tony at Shaddai makes the best falafel I’ve ever had, and a close second are those made at Daily Bread, the Middle Eastern market I’ve been…
- « Previous Page
- 1
- …
- 6
- 7
- 8
- 9
- 10
- …
- 80
- Next Page »
