Tired of kale? Sweetened with caramelized onions and carrots, this one-pan recipe will renew your appreciation for this leafy green vegetable.
Charred cauliflower is a tasty food trend. Roast a batch and keep it handy in the refrigerator for snacks and salads.
Hummus can be used as a dip for fresh veggies or pita chips, as a sandwich spread, or a topping for grilled fish. Here's a recipe for an especially creamy version of this versatile Mediterranean spread.
Simple grilled mushrooms make a great vegetable side or makings of a vegan burger.
These spring rolls are just as much fun to make as they are to eat, which makes them a perfect summer dinner party food.
Start with a bed of fresh greens and a generous amount of fresh herbs – basil, cilantro, and mint. Then add some sliced scallions, top with roasted eggplant and toss in a sweet and spicy dressing.
Jamaican black bean curry makes a great vegan entree, or even a delicious side dish for Meatless Monday.
Savory and crunchy kale cakes are delicious on their own or served with a little bit of yogurt herb sauce.
Keep the basic ingredients on hand and then mix and match to suit your tastes.
Salty, sweet, spicy tahini-ginger dressing brightens up a kale salad. Make the dressing up in advance to allow all the flavors to fully develop.
A no-fuss vegetarian meal, kimchi fried rice is a great way to use up kimchi that has gotten too sour to eat plain.
In Laos the new year is celebrated over three days in spring. A traditional Lao papaya salad, crunchy and bursting with complex flavors, is just the thing to welcome warmer weather.
A handful of basic ingredients – carrots, potatoes, leeks, stock, fresh thyme and cream – proves once again that the French are masters of sublime simplicity, in this colorful, subtle soup.
Add to the classic asparagus mimosa by roasting the asparagus to deepen the flavor.
Crunchy and colorful cabbage coleslaw gets hints of warmth from crushed caraway seeds.
A healthy version of spanakopita without the crust.
Collard greens don't need to be strictly Southern. When paired with Indonesian ingredients, tofu, and coconut milk this bitter vegetable makes a sweet and savory dish.
Making homemade falafel from scratch is easier than you think. The key is start with freshly soaked chickpeas.
Vichyssoise is usually served cold, but it can easily be transformed into warm, flavorful potato soup for cold days. Use your trusty immersion blender to blend this vegetarian soup to your desired consistency.
Roasted garlic blended with onions, potatoes, and a splash of cream makes a rich soup with a sweet, nutty flavor. Extra potatoes and frozen stock get put to good use in this vegetarian recipe.
Come home to a warm and inviting house filled with savory smells and this easy soup ready for dinner. Serve with a dollop of yogurt swirled on top and some warm naan on the side.
Skip the salting and frying often associated with eggplant, and try a miso marinade and the microwave. In just 10 minutes you'll have a salty, sweet, and spicy side dish.