Soft and fluffy with just a hint of sweetness, perfect for ravioli, lasagna, and cannoli.
I love polenta, but I hate cooking it on the stove. Turns out there's a ridiculously easy way to make it - in the oven!
Quinoa is faster, easier, and - in my opinion - tastier than rice. Give it a try!
Quick-cooking couscous makes a nice change from rice.
Basic recipe for seitan. Feel free to experiment by adding herbs and spices to the dough.
When you eat basil, don't throw those leafless stems away - use them to make a delicious basil-infused oil that tastes like summer.
This simple white sauce goes well with flavorful vegetables like broccoli, asparagus, and brussel sprouts (shown), and in lasagne.
An easy recipe for tender seitan that's perfect for making vegan braciole.
This sweet-tart sauce is wonderful on pancakes, French toast, and ice cream.
I used to hate making rice, until I realized that the world won't end if I ignore conventional wisdom. It's ok to remove the lid to stir during cooking and to add more water, and it doesn't even matter if there's liquid left at the end. As when cooking pasta, you can just drain whatever's left when the rice is ready.