Use these tangy beets to top salads, layer on sandwiches, or enjoy as an anytime snack.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.