Whether you eat it right away or assemble it and freeze it for later, this veggie-packed manicotti recipe is sure to be a hit.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including a spicy Szechuan stir fry, homemade refried beans in a slow cooker and veggie-packed pizza rolls.
On the menu this week: Cremini and Chard Stuffed Shells; Crispy Tofu Sandwiches with Ginger Peanut Sauce; Black Bean and Pepper Jack Stuffed Poblano Peppers; Nourish Bowls with Brussels Sprouts and Sweet Potatoes; and Slow Cooker Corn and Red Pepper Chowder.
Store-bought polenta can make dinnertime a whole lot easier. Here are some of our favorite ways to use it.
A surprise ingredient replaces the meat in this satisfying vegan taco salad.
Homemade versions of takeout favorites like calzones, Kung Pao chicken and cheesesteaks–because you may have given up meat, but that doesn’t mean you can’t enjoy Pad Thai anymore!
We’re sharing a recipe for Collard Hummus Wraps with Golden Beets and Sprouts from the new Inspiralized cookbook.