Quick and easy, flavor- and nutrition-packed spinach and lentils.
Red bell pepper blended with sun-dried tomatoes makes a slightly spicy, raw sauce.
Artichokes are among the stranger vegetables, but the flavor is unique and well worth the extra preparation time. You can use canned or frozen artichokes for most recipes, but fresh are always better.
Easter is a time for spring foods and of course eggs, at least for ovo-lacto vegetarians.
Rich chocolate cookies with a surprise peanut butter and chocolate filling.
Firm and somewhat meltable vegan mozzarella made from yogurt.
Maki rolls are a vegetarian relative of sushi. This recipe calls for cucumber, avocado, and carrots, but you can experiment with other ingredients as well.
I love Greek restaurants, but somehow I’d never tasted or even heard of bouyourdi before actually going to Greece. Now I eat this combination of roasted peppers, tomatoes, and feta every week.
Potato pancakes, or latkes, are a Jewish dish traditionally served at Hanukkah. These crispy potato pancakes are delicious at breakfast and brunch.
A simple soup recipe is the best way to enjoy the great taste of lentils.