Kale and quinoa come together in this fresh salad. Customize with your favorite fruits and veggies to make it uniquely yours!
Teff is a great quick-cooking grain. As a porridge or “polenta,” it cooks up creamy with a light delicate crunch which makes it highly adaptable for breakfast, lunch, and dinner, even for dessert. It cooks in about 15 minutes, perfect for busy weekdays.
Kelp may very well be the next “It” food! Known as wakame, arame, kelp, hijiki, seaweed is a staple ingredient in Japanese cooking and is prized for its salty, umami character in the culinary world.
Carolyn Scott-Hamilton of The Healthy Voyager shares her recipes for 3 Easy Vegan Appetizers. No need to worry about what to bring to your holday parties this year!
Flavorful sauce is the key to a perfect pizza. This tomato sauce recipe shines in its simplicity and allows the freshness of a Neapolitan pizza to really come through.
Raita is a side dish in Indian cuisine that is meant to cool the palate and soothe the stomach after eating the spicy main course. Prep the ingredients in advance and mix in just a few minutes before serving for a crisp and refreshing side dish to your festive platters.
Jackie Dodd shares her recipe for Vegan Enchiladas, along with her homemade enchilada sauce. The sauce can be made in advance for quick weeknight assembly.
This garbanzo flour quiche is plant-based, cruelty-free, climate-friendly and has never done any time in the slammer.