Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn’t stick to the grate. You’re welcome.
A vegetarian’s delight. Quinoa, black beans, kidney beans, tomatoes, onions, and garlic are cooked in a broth infused with chili powder, cumin, cinnamon, and unsweetened cocoa.
Breakfast. Brunch. Lunch. Dinner. Pretty much anytime you need an insanely quick, one-skillet, satiating something, this frittata is the solution.
Rabe. Raab. Rapini. Call it what you will, but it’s never better than when jumbled with sautéed garlic and crisped potatoes.
Though the name doesn’t give it away, these subtly spiced cookies are vegan-friendly, though we sure as heck couldn’t tell it from their I’ll-have-just-one-more appeal. Shhhh.
Mushroom miso soup. Quick. Easy. Healthy. Vegan. And yes, it tastes spectacular.
Easy and slow cooker friendly. Do we really need to say anything else?
So lovely you’re not even going to notice that they’re vegetarian. But your guests will appreciate that fact. And you’ll appreciate the taste.
Three minutes. That’s how long it takes to bake this upside down cake that makes just enough dessert to satisfy your craving. No more.
The best vegetarian chili recipe we’ve ever tried. Even better, it’s easy to make, just spicy enough, and can even be made in the slow cooker.