Basmati Coconut Rice with Lime
Basmati rice cooks in coconut milk with turmeric, then rests before a bright finish of lime juice. The grains are rich and gently fragrant, ready to sit beside a curry, beans or vegetables.
Tag Summer
Gather outside with summer recipes and year-round favorites full of color and abundance.
Vegan Pappa al Pomodoro
Stale ciabatta softens into a thick tomato-and-basil soup, with sliced garlic and olive oil lending a fragrant, savory warmth. This vegan adaptation keeps the bread-thickened character of Tuscan pappa al pomodoro.
Brussels Sprouts and Apple Slaw with Cashew Dressing
Finely shaved Brussels sprouts and crisp green apple meet a creamy lemon-Dijon cashew dressing. A short rest softens the leaves while sunflower seeds keep each forkful lively.
Vegan Gluten-Free Eggplant Pecorino
Roasted eggplant layers with a peppery tomato sauce and lemony cashew cream beneath a golden breadcrumb crust. Let the bake rest before serving so the soft layers settle together.
Creamy Vegan Mac and Cheese
Roasted carrot, softened onion and cashews blend into a golden sauce with nutritional yeast and a little tomato paste. Fold it through warm macaroni for a creamy, savory bowl with a gentle tang.
Vegan Gluten-Free Dosa Burritos
Soft dosa wraps hold cumin-scented black beans, creamy mashed potatoes, fresh pico de gallo and guacamole. Keep the wraps warm and flexible, then fill them lightly enough to fold with ease.
Vegan Aloo Matar
Tender potatoes and green peas settle into a tomato masala warmed with cumin, coriander and garam masala. Finish with cilantro and a little lemon, then bring warm flatbread to the table.
Vegan Gazpacho without Bell Peppers
Ripe tomatoes, cucumber and zucchini blend into a cool, silky soup with garlic and sherry vinegar. A little olive oil rounds the edges; a long chill brings the flavors together.
Creamy Tomato Soup with Vegan Gluten-Free Grilled Cheese
Canned crushed tomatoes, softened onion and a little grated carrot simmer into a creamy soup. Crisp gluten-free sandwiches filled with savory cashew spread make a warm companion for dipping.
Vegan White Bean and Mushroom Cassoulet
Tender white beans and browned mushrooms bake under a parsley-lemon breadcrumb crust. Thyme, rosemary and a slowly softened vegetable base give the broth a deep, savory warmth.