Enchiladas filled with sautéed tofu and mashed sweet potatoes, then topped with smoky mole sauce and baked to melty, cheesy perfection.
Cookies, chocolates, fudge and cakes — we’ve got all your favorite holiday treats, made without dairy and eggs!
Because you can’t subsist on cookies and Yule logs alone! This Indian-spiced Red Lentil Cashew Soup is just what your body’s craving. Top it with curried cashews, cilantro and a squeeze of fresh lime juice.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including deconstructed stuffed cabbage, butternut squash fritters served with sage pesto and a vegan gumbo made with sweet potatoes.
On the menu this week: Roasted Butternut Squash Panini, Creamy Wild Rice & Mushroom Soup, Sage Polenta Bowls with Roasted Brussels Sprouts and Wild Mushrooms, Thai Kabocha Squash Curry and Baked Fried Brown Rice.
Tender roasted butternut squash, fresh mozzarella cheese and ribbons of sage make a unique (and delicious!) filling for this fall-inspired panini.
It’s time for our holiday giveaway event! Enter to win over 20 prizes, including a Cuisinart Griddler Elite, a Le Creuset Stainless Steel Sauté Pan, a Capresso Coffee a la Carte and more!