Showing results 1 - 20 of 814 for within Vegan.
Hittin' the grill for dinner tonight? Add a few vegetable slices to the grill and tomorrow's lunch is in the bag. These colorful pinwheels double as a healthful after school snack.
Mushrooms and red bell peppers combine with black-eyed peas in this flavorful vegetarian entrée. Sunflower seeds add a crunchy finish, but pumpkin seeds taste great with this dish, too.
Top this classic spring side dish with shards of Parmigiano-Reggiano for a savory garnish.
Partially cooking the potatoes before they hit the grill is key to cooking this delicious side dish just right. Serve alongside grilled chicken legs or pork chops, if desired.
As an alternative to serving this bright, tart condiment with roasted turkey or chicken, stir a spoonful of it into a cup of yogurt or a tall smoothie for breakfast.
These sweet potatoes served atop pineapple rings are an appealing way to get kids (and adults) to eat more healthy vegetables. Lightly sweetened with maple syrup and orange juice, they're a terrific alternative to the standard sugar-laden sweet potato casseroles.
Though parsnips resemble carrots they're never eaten raw. Here they reach their peak of flavor by being steamed, then roasted with tender, rich results.
This whole grain bread, reminiscent of unsweetened corn bread, makes a nice breakfast bread when toasted or a snack with nut butter.
Think of this as one delicious step up from peanut butter and grape jelly. Make this no-cook recipe with kids for breakfast or lunch.
These sandwiches are just as delicious made with grilled or steamed veggies. Or make just the white bean pesto and serve it as a dip with raw veggies at lunch or dinner.
In this kid-friendly recipe, egg salad can be used instead of hummus, if you like.
Tea sandwiches are often known for their thinly sliced bread, fresh herbs and delicious creamy spread, in this case a homemade hummus flavored with fresh lemon juice and tahini. Arrange small leaves of delicate butter lettuce on top of the hummus before assembling the sandwiches, if you like.
A traditional Argentine condiment, chimichurri is a light, yet flavorful olive oil based sauce. Bright green in color, the sauce is most commonly used on meats, though it is also an excellent match with seitan. Serve with grilled vegetables along with a fresh mixed salad and peasant bread. Or, try serving the skewers over rice that's been lightly flavored with the chimichurri sauce.
Our simplified version of this classic Chinese vegetarian dish relies on readily available ingredients. Prepare all vegetables and measure all ingredients before you start cooking, as the stir-frying happens in a flash. This dish is often included at Chinese New Year's feasts; the mixed vegetables are thought to ensure family harmony for the coming year. Serve over white or brown rice.
Earthy burdock, a firm root long popular in Asia, adds flavor to this dish's hearty stuffing. Leave it unpeeled to enjoy its full flavor.
Cuban-style black beans can serve as a protein-packed meal or as a delicious side dish. Dry roasting the brown rice enhances its nutty, sweet flavor.
Look for French green lentils, which hold their shape very well after cooking, in the bulk department.
Roasted fennel is a great side dish to serve in the fall and winter, especially when it's flavored with maple syrup. Serve alongside roasted fish or pork and drizzle with a few extra drops of maple syrup, if desired.
This side dish makes a delicious stuffing for chicken breasts or roasted tomatoes or zucchini, too. For even more flavor, stir in a handful of dried raisins or currants.
If you haven't been properly introduced to quinoa, here's your chance. It's powerful stuff—a complete protein unto itself due to its amazing boast of containing all eight amino acids—but it's delicate and flavorful too, silky with a little crisp crunch. A remarkable food.
Pages
