Look for cans of young green jackfruit in Asian grocery stores, but be sure it’s packed in water or brin

A quick search of this blog will prove that I adore chickpea salad. As of today, I've posted six of them. I lo

Drizzle over steamed vegetables, pizza, baked or mashed potatoes, grits, or polenta. Mix it into cooked pasta

Use any greens you choose–and feel free to add more of them.

Spiralized zucchini stands in for pasta in this ultra-lite dish, while peanut butter, garlic, ginger, and a to

You see how I used whole asparagus spears in the photo? Don’t do that. They’re hard to cut and you

This recipe makes a lot, about enough for 21 tacos! It halves easily, though. Also, be sure you use mild chili

If you don’t have a high-powered blender, I recommend using avocado rather than cashews. See the Variati

It’s a dip, it’s a sauce, it’s a condiment, it’s a spread! Here are just a few ways yo

You can adapt this recipe in any number of ways to fit your tastes. Like it spicy? Add cayenne or sriracha. Wa

Let me say right off the bat that this is more of an idea than a recipe. Lately, cauliflower steaks are everyw

Happy Valentine's Day! I know that on this day of love, I'm supposed to offer you a rich, sugary indulgence or

Kale and chickpeas give this comfort food a nutritional boost and turn it from a side to a main dish, but if y

Before I get to today's recipe, I have some exciting news: Yesterday I was quoted in an article called "How to

Similar to bibimbap, this dish is a collection of separately-prepared ingredients served over rice. While it&r

Imagine biting into this moist and tender vegan ginger cake. First you breathe in the aroma of cinnamon, and a

Feel free to add rum, brandy, or bourbon to your glass.

If you’re not a chocolate fan, try these sprinkled with cinnamon sugar after they’re baked.

Though I love the tastes of Thanksgiving--gravies and dressings cozy with the flavors of sage and thyme--once

Feel free to substitute any vegan meat for the mushrooms. Tofurkey or seitan sausages make a very rich dressin

Cook this rich and fragrant soup in the pressure cooker and have it on the table in about a half hour. But if

Mary's Note: Seeing the autumn colors beginning to emerge reminded us of this grandchild-approved recipe. We b

This is a “dry” stir-fry that doesn’t have much sauce, so it’s best served over season

This is one of those dishes that tastes best after “resting” for a while to allow the flavors to b

These burgers come together quickly if you have cooked lentils on-hand. I cooked 1 1/2 cups of lentils with a

If you’re not avoiding gluten, you can use whole wheat flour. See the variations below.

I hate to say it, but I've grown a little tired of quinoa lately. While it will always be one of my favorite g

This no-oil, no-bake crust can be a little difficult to get out of the pan, so consider lightly oiling the pie

This makes an excellent sandwich spread inside a pita with plenty of lettuce, tomatoes, cucumber, and red onio

This salsa looks best if you use it right away but tastes better if you chill it and allow the flavors to blen

This salad is good warm or cold, but I prefer it cold, after it’s had a chance to chill overnight. You c

Substitute any kind of berries you like for the blueberries.

Dense and chewy, these date-sweetened, vegan carrot cake bars are packed with spicy flavor. Plus they're soy a

Mary’s Note: Sparkling water keeps these easy pancakes light and fluffy. Use all whole-wheat pastry flou

Tahini is not a traditional ingredient in Indian dishes, but here it adds a richness normally provided by crea

Baking the tofu in the marinade is the secret to infusing the tofu with flavor, without having to wait for it