Vegan Recipes
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Emerald Lentil Salad
Simple, nutrient-dense ingredients deliver outstanding flavor in this easy, hearty, plant-based salad. Perfect for wholesome dinners and packed lunches with options to keep everyone happy. Vegan and naturally gluten-free. This plant-based salad boasts multiple shades of green and its simplicity belies how very satisfying and flavorful it is. Cooked lentils and roasted broccoli form the…
Speedy Roasted Broccoli
Roasted broccoli in 10 minutes? It’s possible AND delicious. With their crispy, golden edges, these tender spears may just cement a spot on the weekly rotation! When it comes to roasting vegetables, a certain time commitment is typically required to achieve those signature caramelized edges and concentrated flavor. When it comes to broccoli, however, we can…
Spanish-Style Marinated Olives
An impressive appetizer recipe that takes five minutes to prep and adds something special to any cocktail hour, cheese board, or antipasto platter. Irresistibly snack-worthy and giftable too! For many of us, olives plucked straight from the jar are incredibly satisfying. They are salty, meaty, and even deliver a dose of monounsaturated fats, fiber,…
Cilantro Lime Edamame & Black Bean Salad
Quick to prepare and brimming with zippy flavor, this colorful salad can be served as a versatile side dish or as an appetizer with tortilla chips. (We love it with Scoops!) Filling and fiber rich, leftovers make a great lunch. Essentially an elevated version of the age-old three bean salad, this recipe updates that classic with…
Greek Lemon Potatoes
This adaptable, tried-and-true Greek family recipe for lemony roasted potatoes is simple, fresh, and packs a flavorful punch. Special guest Christina is back with another classic Greek recipe, and her background information is as warmly entertaining as her recipe is delicious! Pair the lemony potatoes with Chicken Gyros or serve as a complementary side dish to…
Vanilla and Caramel Iced Coffee (or caramel vanilla!)
A café-worthy drink comes together in minutes – faster than a Starbucks drive-thru and more economical too. You can use this recipe as a guide, choosing an easy-to-make syrup, and adjusting the coffee strength, sweetness, and creaminess to taste. A recent New York Times article asked the following question: Does anyone drink hot coffee…
Corn Ribs
Corn ribs are the food you didn’t know you were missing, and you can make them at home with simple ingredients and a few helpful tips. The flexible recipe can be air fried, grilled, roasted, or pan fried. Corn ribs? When my husband and I noticed them on the menu at Basic Kitchen, a delightful restaurant…
BBQ Tofu Bowls
Easy to customize with grains and vegetables of choice, these colorful, plant-based bowls are equal parts nourishing and delicious. (With convenient meal prep option!) The news surrounding what we should and shouldn’t eat can seem never ending, and the question of whether to eat meat or not is frequently in the forefront of that…
Baked BBQ Tofu
Sweet, savory, smoky, and spicy notes come together with ease in this protein-rich recipe that will make a tofu fan out of the toughest critic. Enjoy as is or use the tofu as a topper for grain- and veggie-based bowls. Tofu has long been a polarizing food. Equally adored and reviled in decades past,…
Cajun Seasoning
This classic spice blend mixes up quickly with common herbs and spices and adds a savory kick to a wide variety of recipes, from simple grilled chicken and shrimp to eggs, rice and beans, and popcorn. A good spice blend offers one of the easiest ways to inject nuanced flavor into your cooking with…
Quinoa Taco “Meat”
Plant-based tacos and bowls are within easy reach thanks to this clever recipe. Taco Tuesday just got a whole lot more exciting! In our latest installment of Fountain Avenue Kids, Abby and Ethan are back to share a dish that reinvented taco night in their house, where some people eat meat, and some don’t.…
Lemon Dijon Vinaigrette
Four basic ingredients create a bright, punchy vinaigrette that holds its emulsification beautifully and adds exceptional flavor to a wide range of salads. When I first developed this dressing, I wanted to call it Sunshine Vinaigrette. The golden hue and beautifully emulsified consistency feels like a ray of light, while the flavor is bright…
