Nava says: This potato salad combines three kinds of potatoes with arugula for an earthy flavor and plenty of

Black pepper provides a different kind of heat than chile peppers, but people who are sensitive to spices may

Swiss chard is like two vegetables in one. Most recipes recommend removing the stems and saving them for anoth

If you’re used to greens in your sweets, you can use kale leaves (ribs removed) instead of spinach, but

Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-avers

This recipe makes a pint of mayo. If you’re not likely to use that much within two or three weeks, consi

Arame adds a mild seafood flavor, but if it's not available, try a little crumbled sushi nori.

These tiny muffins are very lightly sweetened. To appeal to children’s tastes, do use the optional frost

There's an unwritten rule of food blogging that says, "When you don't have anything else to write about, blog

Use any vegetables you like instead of the broccoli and cauliflower. You can make this a Ridiculously Easy rec

You can make this with either canned or home cooked chickpeas. If you’re using canned, I recommend using

This is a mildly seasoned dish, so you fire and spice lovers will probably want to increase the amounts of jal

Though soy curls are perfect in this soup, if you can't find them you can use strips of baked tofu, tempeh, or

A quarter teaspoon each of the cayenne, white, and black pepper will probably provide enough heat for most peo

I used golden beets because that's what I had on-hand, but regular beets will lend your beetballs flecks of vi

Be sure to use a pan that has a cover so that the kale will steam properly.

Nava writes: When you need a heaping helping of something fast, inexpensive, and healthy, few things that fit

Chocolate chia pudding is very light in flavor and not very filling, so I advise adding fruit for extra flavor

Though I used packaged, frozen vegetables for everything including the onion blend, you can use whatever fresh

This recipe is meant as a rough guideline for making your own personal ranch dressing. I rarely measure and ju

The stuffing ingredients are very flexible. I was all out of regular mushrooms, so I used beech mushrooms, but

As a lazy cook who values one-pot meals, I don't cook many side dishes. If a meal lacks a vegetable, I'll usua

You can put the casserole together ahead of time and bake it just before serving. Start with it at room temper

Nava writes, "There are no words to describe this recipe other than 'a deep dish of absolute comfort.'&qu

I normally use Medjool dates in treats like this, but this time I decided to use dried prunes, which give them

When you add greens to hot soup, they instantly wilt and practically disappear. So though I started with 4 cup

from The 30-Day Vegan Challenge. Colleen writes: Inspired by falafel, my version is much healthier since it fo

from The Vegan Slow Cooker by Kathy Hester Kathy's note: It's hard to find vegan soups at Chinese takeouts in

Bryanna’s note: I have played with this recipe for years, and this particular combination of vegetables,

This soup is very versatile and makes a lot, so plan on leftovers (you may need to add extra broth the next da

This barbecue sauce contains no refined sugar and is lower in sodium than packaged barbecue sauce. If you̵

Sweetened only with fruit juice and maple syrup, this moist, vegan cherry cake makes an excellent breakfast or

If you have them, use 3-4 small Japanese eggplants instead of one large one. Just slice into 1/4-inch pieces,

Mallung is a dry dish, so resist the temptation to add much water. I made mine mild so that I could taste the

This dressing will increase in flavor--especially garlic flavor--over time, so if you're not a huge garlic lov

This salad tastes best if allowed to marinate for several hours before serving. The raisins blend better if th