The dough for these rolls can be mixed by hand, or use a bread machine on the dough cycle; we give instructions for both.
This fresh salsa makes a delicious dip for whole wheat pita chips, baked tortilla chips, bread sticks, or crudités.
You might not think of pumpkin seeds as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.
This spinach-basil pesto uses green ripe olives in place of the oil that you find in most recipes. The sauce is delicious on pasta, new boiled potatoes, artisan or French bread, or added to marinara...
Most cornbread recipes contain oil and eggs, but the natural fat in coconut milk can replace those items.
Bet you can’t eat just one of these tender-on- the-inside, crisp-on-the-bottom pastries!
This scrambled tofu is packed with protein. You can eat it plain or add mushrooms, sautéed onions, chopped tomato...anything you would put in an omelet.
This delicious, make-ahead treat is loaded with possibilities.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
This is a delicious fall and winter soup with hearty vegetables and a meaty flavor.
