Fresh basil, tangy goat cheese and a summer veggie-filled ratatouille top savory crêpes. If you’re intimidated by making ratatouille or crêpes, never fear—they’re easier than you think!
Get out your spiralizer, it’s zucchini noodle time! Zucchini noodles are tossed with a light lemon-garlic dressing, oven-roasted tomatoes, and pine nuts in this simple salad recipe.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including smoky black bean burgers, homemade fermented pickles, tequila sunrise popsicles and extra-spicy mango-cherry salsa.
On the menu this week: Cuban Fried Quinoa with Black Beans and Smoky Tempeh, Smoked Cheddar Grits with Broiled Heirloom Tomatoes, Vegan BLTs with Eggplant Bacon and Sriracha Cashew Mayo, Mexican Cauliflower Rice, and a Tofu Frittata with Spinach and Peppers.
Don’t let those extra lemons go to waste! Here are 4 genius ways to use them, including pizza and probiotic lemonade.
This classic Italian dessert isn’t just for special occasions anymore! These cannoli bites feature a creamy, vegan filling, and the shells are easily made in the oven—no frying required.
You already know how to use it in baked goods and desserts. But these 29 recipes—from veggie burgers to soups to curries—prominently feature peanut butter’s savory side.