I was never a huge fan of Chinese food, but one dish I did like was cashew chicken. With some tinkering, I came up with a quick and easy seitan version.
Grinding up raw vegetables with optional nuts creates a tasty, rice-like side dish.
A flavorful and incredibly creamy yet entirely vegan roasted cauliflower soup, called crème du Barry in French, with a texture similar to that of a thin potato purée.
If you’re looking for an easy way to make up a healthy meal out of leftover vegetables, a vegetarian stir-fry is the way to go.
Roasting vegetables brings out all kinds of flavor and depth. There’s no set recipe – just toss a few of your favorite veggies with oil and salt and roast!
Quick-cooking quinoa and your choice of veggies makes a terrific and healthy pilaf.
A fluffy gratin featuring cauliflower, somewhat reminiscent of quiche but lighter and egg-free.
Crudités is a French term that refers to raw vegetables, so a platter of crudités typically consists of one or more types of vegetables served with one or more dips.
If you have a tagine, by all means use it! But you can also make this hearty, spicy Moroccan stew in a regular pot.
People often equate crêpes to dessert, but savory crêpes can be just as delicious. Here are some ideas for savory crêpe fillings and toppings you and your guests will love.