Vegan Blueberry Pie
A double-crust blueberry pie sweetened with maple syrup, with the filling cooked on the stove first so every slice holds its shape.
Continue ReadingPosts 71 to 80, from veggie mains to kitchen notes. Be sure to sign up for email updates to receive all our new posts, right in your inbox.
A double-crust blueberry pie sweetened with maple syrup, with the filling cooked on the stove first so every slice holds its shape.
Continue ReadingVegan miso soup with a proper kombu and shiitake dashi, silken tofu and wakame, and the miso stirred in off the heat so it keeps its aroma.
Continue ReadingA protein-rich salad bursting with vibrant beans and crisp veggies, finished with a zesty lemon dressing. Quick, nutritious, and perfect for any season!
Continue ReadingThis lettuce-free veggie salad bursts with color and flavor, making it a refreshing side or light meal for any occasion.
Continue ReadingVibrant veggies, aromatic Thai spices, and rich coconut milk come together in this speedy and satisfying vegan Thai green curry.
Continue ReadingThis vegan chickpea salad is crisp, colorful, and bursting with zesty flavor, ready in just 10 minutes!
Continue ReadingA tortilla soup that gets its depth from toasted dried chiles and a fried tomato base, not from a stock cube. Black beans, corn and strips crisped in the oven.
Continue ReadingCreamy avocado and hard-boiled egg combine for a quick, protein-packed salad that's incredibly versatile. Enjoy it on toast, in wraps, or on a bed of crisp greens.
Continue ReadingA brothy vegetable soup that tastes of more than warm water: browned tomato paste underneath, green beans still green, and lemon at the end. It is light on purpose, so put bread on the table with it.
Continue ReadingA burst of color and flavor, this pasta and veggie salad is your answer to a light and refreshing meal. Perfect for sunny picnics, barbecues, or an easy family dinner.
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