Braised zucchini teams up with heirloom cherry tomatoes and chickpeas in this simple summer dinner — it’s done in under 25 minutes! Get the recipe and enter to win a Le Creuset saucier on the Marketplace.
With smoky tempeh, crispy pan-fried quinoa, and black beans, this meatless spin on Cuban fried rice is packed with protein and flavor. It’s also the perfect way to use up leftover quinoa!
There’s a new non-mayo potato salad in town. This version is packed with veggies and has Mediterranean flavor to spare. Mayo haters rejoice!
Squash blossoms are only in season for a short amount of time, so get them while you can! We’ve stuffed them with goat cheese, given them a crispy cornmeal crust, and baked them to perfection in this light summer dinner recipe.
Teriyaki-marinated tofu, sweet pineapple, and tender zucchini, all grilled to perfection, and then served up in crispy lettuce cups and drizzled with a sesame-sriracha sauce. Beware: this one can be a little messy to eat — but it’s so worth it!
Homemade vegan doughnuts topped with a rich chocolate glaze and crispy coconut bacon. Smoky, sweet, and totally addictive – you can’t eat just one!
Corn isn’t the only grain that can be popped! Amaranth is an ancient grain that can be popped on the stove, just like popcorn. We love it as a nutritious addition to these homemade granola bars.
Chipotle Peach BBQ Sauce adds a sweet-and-spicy twist to these vegetarian sloppy joes. And yes, farro replaces the ground beef!
Tender roasted green beans are topped with toasted panko, lemon zest, and grated Parmesan cheese in this easy summer side dish recipe.
You might not think of beets as a summer vegetable, but they can be grown in warmer weather too! We’ve got a few tips for growing them yourself and a tasty pizza recipe that uses both the beet greens and the roots.
We’re celebrating the release of Julia’s new cookbook, Let Them Eat Kale!, by sharing her tasty Roasted Garlic Kale Hummus — and with a big giveaway!
Chopped raw walnuts have a mild flavor and crumbly texture that makes them a great substitute for ground beef. We used them to give this Asian-inspired stuffed eggplant recipe a meatless makeover!
The best of both worlds! Two Mediterranean salads, Greek salad and fattoush, come together in this refreshing (and easy!) recipe.
Ginger pairs with cherries in this sweet-and-spicy summertime smoothie. Pledge to Savor the Summer with fresh fruit smoothies for a chance to win a $500 gift card to MightyNest!
Most vegetarian Pad Thai recipes are really just glorified peanut noodles. We love peanut noodles, but they’re not Pad Thai! Our version is a restaurant-style Pad Thai, made without the fish sauce.
These no-fuss breakfast cookies can be customized with your favorite ingredients, so they’re sure to be a hit. Even better? You can make a big batch and freeze them for busy mornings.
Matcha isn’t just for drinking! It’s also the star ingredient in the creamy coconut dressing we’ve whipped up for this summer fruit salad. Find out more about matcha and its culinary uses in the first post of our new Ingredient Spotlight series.
A rich chocolate pizza crust topped with creamy cashew sauce, fresh sliced strawberries, and a healthy drizzle of chocolate sauce — this no-bake vegan dessert is sure to fly off the table at any summer get-together.
Beer isn’t just for drinking! It’s also for marinating. These flavorful Grilled Mushroom Tacos are topped with a crunchy pepita relish and spicy vegan crema, making them a meatless dinner that will satisfy just about anyone.
Sprouted quinoa adds a boost of nutrition to these hearty veggie burgers, while smashed avocado spread and homemade pineapple salsa make them extra delicious.
This vegetarian spin on firecracker take-out features crunchy baked cauliflower in place of chicken or shrimp. Serve over rice and drizzle with a sweet and spicy homemade chili sauce for a dish that rivals any restaurant.
With juicy nectarines, wheat berries, and avocado, this salad manages to be both light and filling. In other words, it’s the perfect summertime dinner.
Spice up your garden with mizuna! We’ll tell you all you need to know to grow it yourself and share a simple pasta recipe featuring this peppery Japanese green.
A super-moist, super-scrumptious dairy-free banana bread recipe studded with sweet blueberries. Even if you’re not vegan, you will love this bread!