Take a walk through neighborhood streets in southern India and the air will be sweet with the smell of curry, like this flavorful creation. The spice blend we call curry isn’t a traditional thing at...
Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat when paired with a great pie crust.
This dish is a fine side dish for chicken or fish, or as a meat-free main course.
This whole grain, vegetable-rich side salad is seasoned with harissa, a ubiquitous North African condiment. Some like it smoky, some sweet, and some double up on the cayenne for a palate-awakening hit...
This version is made with orange juice or soy milk with a dash of turmeric, giving it a slightly yellow glow.
Winter squash cooks perfectly in a slow cooker, either baked whole or cut into pieces. Clean-up is quick and easy, and leftovers freeze well.
Soy curls are a great chicken substitute and excellent source of protein, with the sliced almonds giving it that extra-special finish.
Stir-fries are great for using up whatever vegetables are hanging around in the fridge, or as a quick “no-chop” option, you can use a bag of frozen Asian vegetables.
These scrumptious chocolaty-banana crepes have a rich and creamy layered goodness that would rival a French pastry.
This pie’s creamy filling and combination of nuts bring together delightful tropical flavors.
