All Vegan Vegetarian

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  • Panzanella Bread Salad in a glass serving bowl
    45 min
    Vegan, Vegetarian
    Got ripe summer tomatoes? Got day-old bread? Make this classic Tuscan Panzanella Salad recipe! This is a great make-ahead recipe for a summer potluck or backyard party, or make it for dinner and serve with grilled chicken.
  • Fennel Slaw
    1 hr, 10 min
    Gluten-Free, Low Carb, Vegan, Vegetarian
    Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!
  • Sautéed Chard with Parsnip
    18 min
    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian
    Sautéed Swiss chard with ribbons of parsnip. The sweet notes of the parsnip help brighten this lovely side of Swiss Chard.
  • Marinated Roasted Red Bell Peppers
    1 hr, 15 min
    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian
    Red bell peppers, charred and roasted, preserved in vinegar, lemon, garlic, oil marinade. Canned roasted bell peppers.
  • Provencal New Potatoes
    1 hr
    Vegan, Vegetarian
    Small new potatoes, roasted with onions, garlic, tomatoes, olives, and herbes de Provence.
  • Maple Glazed Delicata Squash and Brussels Sprouts
    55 min
    Gluten-Free, Vegan, Vegetarian
    Maple syrup roasted delicata squash and brussels sprouts, with shallots and pomegranate seeds. So festive! Perfect side for Thanksgiving.
  • Strawberry Guacamole
    10 min
    Gluten-Free, Paleo, Vegan, Vegetarian
    Strawberry guacamole! Chunky avocado guacamole with bursts of tart sweet juiciness from strawberries.
  • Sautéed Kale with Smoked Paprika
    25 min
    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian
    BEST sautéed kale you will ever taste! Seasoned with smoked paprika and crushed chile pepper flakes.
  • A jar of homemade pickles
    15 min
    Gluten-Free, Paleo, Vegan, Vegetarian
    Homemade refrigerator pickles are so easy to make yourself! No canning necessary. They're ready in about 24 hours. Great for burgers, sandwiches, and snacking all summer long.
  • Harvest Salad with Roasted Butternut Squash
    45 min
    Gluten-Free, Vegan, Vegetarian
    Harvest Salad with Miso-Maple Roasted Butternut Squash! Toss with greens, apples, cooked grains, pepitas, dried cranberries, and pomegranate arils. Best fall salad EVER. Makes a great lunch, too.
  • Corn Salsa
    20 min
    Gluten-Free, Paleo, Vegan, Vegetarian
    Learn how to make corn salsa better than Chipotle! It's easy to make and totally addictive.
  • Moroccan Chickpea Barley Salad
    45 min
    Vegan, Vegetarian
    Chickpea Barley Salad with Moroccan seasonings, pistachios, dried apricots, onions, parsley, and lemon.
  • Crispy Chickpeas in the Air Fryer
    15 min
    Vegan, Vegetarian
    These Crispy Air Fryer Chickpeas are made for last-minute holiday guest appearances. They're quick to make and are best served as soon as they're made. Season them up however you like and in ten minutes you'll have a crunchy, savory snack ready to go.
  • Sauteed Greens with pine nuts and raisins
    20 min
    Gluten-Free, Paleo, Vegan, Vegetarian
    Sautéed kale, mustard, turnip, beet or collard greens, tossed with toasted pine nuts, golden raisins, a little red pepper and black pepper. Sicilian-style greens.
  • golden beets and brussels sprouts
    1 hr, 5 min
    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian
    Beautiful golden beets and Brussels sprouts. Roasted or boiled golden yellow beets with parboiled Brussels sprouts, sautéed together in olive oil, shallots and thyme, and topped with toasted almonds.
  • Avocado Beet Salad
    1 hr
    Gluten-Free, Paleo, Vegan, Vegetarian
    Simple and healthy, Beet and Avocado salad, sprinkled with pistachios and drizzled with a citrusy vinaigrette!
  • Easy Escarole Sauté
    10 min
    Low Carb, Paleo, Vegan, Vegetarian
    Quick and easy sauté of escarole leaves, a lovely bitter chicory green.
  • Bloody Mary Smoothie
    10 min
    Gluten-Free, Vegan, Vegetarian
    Bloody Mary smoothie! A blend of tomatoes, celery, avocado, and spices. Salt rim and celery stick optional

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