This creamy appetizer, one of Pamela Saltzman’s go-tos, is ready to serve in about 20 minutes. (She calls it “one of the best things you’ll ever eat.”) Make sure you use sheep’s or goat’s milk feta, which are more digestible than the cow’s milk version.
Whether you are vegan, vegetarian, flexitarian or just trying to incorporate more of the good stuff into your diet, you don't have to miss out on those meaty-type dishes a on a plant-based diet. We show you how to enjoy traditionally meaty mains without all the meat.
Did you know that you can make an omelette without ever cracking an egg? It’s not magic – in fact, all it takes is a few simple ingredients to make a savory, satiating breakfast that will make even the most skeptical person a believer in the power of plants.
Make dairy-free frozen treats at home is easier than you think. Here are five recipes to try this summer.
This creamy cauliflower-based soup comes together in just 35 minutes. Top it off with a dollop of refreshing cilantro yogurt and you've got yourself an elegant and satisfying meal.
Chips and dip can still be a part of your New Year's resolution with our homemade veggie chips – made from collard greens, taro and purple potatoes. Plus, we've got a 15-minute Asian-inspired dip that pairs perfectly with all three chips.
Chefs and home cooks have cast vegetables as second fiddle to meat on their plates for years, but a recent shift to veggie-centric dishes is giving plant foods a starring role. We show you how to swap out the meat for nutrient-dense produce in these twists on classics.