If you didn’t already know that these light, fluffy, nutty buckwheat pancakes are good for you, we swear you wouldn’t guess it from the taste.
- 45 M
- 45 M
- 6
If you didn’t already know that these light, fluffy, nutty buckwheat pancakes are good for you, we swear you wouldn’t guess it from the taste.
Wait until you give this cute little squash a try. Creamy and packed with flavor, this vegan recipe is also healthy as heck without tasting like it.
These subtly spiced, lightly crisped sweet potato wedges will have everyone clamoring for more–and, we dare say, no one guessing they’re healthful.
This recipe for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to the stuff you buy in a box.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
Sure, this vegan roasted chickpea salad is healthy. More intriguingly, though, it’s brimming with earthy, warming spices and can’t-stop-at-just-one roasted chickpeas.
Mayo made with the magic that is aquafaba. No more pouring the leftover liquid from canned beans down the drain.
Here’s how to make the exquisitely nuanced and awesomely slurpable Vietnamese beef and rice noodle soup known as pho.
Spag bol is comfort food but if you’d rather go veggie, this umami bomb is a superb alternative.
Satiating and healthy-ish, this salad is a vibrant and quick dinner. No peeling required. Just a little chopping and cooking.