A quick sauté and a few hours in the Crock-Pot is all the effort needed for this vegan slow-cooker Indian dish—a great excuse to stock up on bulk spices.
Follow this tutorial for making and freezing your own homemade tomato sauce, and enjoy the taste of summer tomatoes all winter long–no canning equipment needed!
One-pot meals don’t have to be limited to pasta! Quinoa, chickpeas and frozen veggies get the one-pot treatment in this vegan curry recipe.
The perfect on-the-go lunch! Grains layered with a rainbow of pretty veggies and greens, plus a tangy dressing and a lovely layer of avocado hummus.
This hemp seed pesto recipe has 3 additional grams of protein per 1/4 cup compared to traditional basil pesto made with pine nuts. It’s also the perfect way to use up your end-of-summer basil crop!
These Peanut Butter Chocolate Cupcakes are from Cara Reed’s new cookbook, Decadent Gluten-Free Vegan Baking. Because you might not eat wheat or dairy, but you can still get your party on with delicious cupcakes!
Making seafood substitutes at home can be a little tricky, but this vegan version of tuna salad comes pretty close to the real thing. Hello tuna salad sandwiches!
Lentils and walnuts combine to make a meaty vegan taco filling in this easy recipe from the new Choosing Raw cookbook.
Our recipe tester declared these fritters to be one of the best recipes she’s ever made — they’re that good! Find out how to make them yourself and get some tips on how to grow carrots at home.
These veggie-and-cheese kebabs are marinated in and basted with a fresh and tangy chermoula sauce—perfect for a summery weeknight meal.
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 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!
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.
This spicy Jamaican Chickpea Stew comes together in under 30 minutes! Serve it over brown rice or your favorite whole grain for a delicious weeknight dinner.
Black beans and pepper jack cheese make a hearty, delicious filling for these stuffed poblano peppers. And if you have leftovers, well that’s perfect, because they’re even better the second time around!
Fresh mixed herbs and greens, sweet in-season strawberries, crunchy almonds and pepitas, and smoky coconut bacon — all dressed with zingy black pepper vinaigrette. This salad is happiness on a plate!
This easy dinner uses two of our favorite pantry staples: a tube of prepared polenta and a can of black beans. Add fresh vegetables, salsa, and cheese and you’ve got yourself a delicious Mexican-inspired meal!
These Huevos Rancheros Enchiladas work as a weekend breakfast or a weeknight dinner. They’re easy like that! And they’re sure to be a hit with your whole family too.
What do you get when you cross smoothies with cereal? Smoothie bowls! We’ll show you how to build one that’s both delicious and nutritionally balanced too.
When you’ve got more strawberries in the fridge than you can possibly eat, what do you do? You whip up some smoothies, of course! These Strawberry, Coconut & Lime Smoothies make a great breakfast or afternoon pick-me-up.
Braised potatoes are delicious, but they’re even better when they’re cooked with smoked paprika. Serve them with Spicy Romesco Sauce and you’ve got a perfect small plate for your next party.
Spring has the same effect on me as an episode of Hoarders: I want to get rid of stuff, I want to clean, and I want to simplify. Do I really need those hamster socks that I bought in Japan 5 years ago that I don’t even wear anymore because the bottoms are completely threadbare?…
It wasn’t until I started making slaw myself that I began to understand its merit. I never could get on board with mayo-drenched cabbage, but tossing fresh in-season vegetables together with zesty dressing makes for a flavorful, healthful slaw that is utterly addicting. As in I’m-eating-slaw-for-dinner, back-away-from-my-slaw, #slawfordays, I-can’t-get-no-slawtisfaction, we’re-getting-slawshed sort of addicting. I’m just going…