This tart is similar to a quiche, but with a little more complexity. For that reason, it's a nock-out vegetarian main course. The star ingredient is the garlic, which is softened and flavored with balsamic, maple syrup and herbs before being mixed in with the eggs. It lends pops of flavor and acidity to an otherwise rich and cheesy foundation. Serve warm or at room temperature and enjoy alongside fresh greens.
Read MoreIf you've only ever had canned or frozen artichokes, you need to try the real thing - fresh artichokes are much more delicate and subtle in flavor. This pasta dish is built around eight baby artichokes and nicely complimented by bright lemon and white wine. Topped with garlicky bread crumbs and nutritional yeast, this it's the perfect vegan dish for Spring's tentative arrival.
Read MoreA hearty vegetarian main that offers a wonderful introduction to plant based food for people who are unfamiliar with it. These savory open faced tarts are indulgent and full of creamy beans with familiar herbs and seasonings. Although the recipe may seem to take quite a few steps, a number of the components can be prepared in advance and baked together later, making it perfect for a dinner party.
Read MoreIn need of something heartwarming? We've got you covered. This comfortingly creamy dish is quick and easy to pull together - that's the beauty of pasta. It can easily be doubled or tripled in size for large dinner parties. The light cashew cream, garlic and herbs all pair deliciously with the mushrooms. If you've run out of tarragon and chives, don't worry, rosemary and sage will also do the trick.
Read MoreDon't be put off by the amount of time this recipe takes, most of it is hands off time when the bread is resting and developing flavor. This recipe can be easily customized with different toppings like marinated tomatoes or olives.
Read MoreThe best part of this recipe is that it is so versatile. Prefer white potatoes over sweet? Roast a couple russet potatoes instead. Don’t have time to cook a whole potato? Chop up potatoes into small pieces and roast it on a sheet pan instead.
Read MorePart soup and part rice dish, these lentils are more than the sum of its parts. This recipe only calls for three common spices yet the lentils turn out deeply flavorful and satisfying.
Read MoreThere are few dishes more satisfying than a warm baked casserole in the middle of January. However, often these dishes take a long time to prepare and bake. These vegan enchiladas are the exception and the answer to your weeknight comfort food cravings. The dish comes together quickly thanks to an easy pumpkin based sauce, and a filling that relies on a can of black beans.
Read MoreDon't be deterred by the number of ingredients in this recipe. The more the merrier, as they say. And it comes together much quicker than you'd think. Make a batch and you'll find various ways to eat it during the week - with roasted butternut squash or spooned atop a tostada. You might just be surprised at the complexity of texture and flavor capable of rising up from something so utterly meatless.
Read MoreNow that the holiday binge is under way, we're looking to offer recipes that fulfill cravings at every hour of the day. This butternut squash shakshuka, adapted from beloved Bon Appetit, is the perfect entrée for breakfast, lunch or dinner. Follow these simple steps to spice up the hour at home. If you're looking to make this vegan, simply substitute the eggs for fried tofu.
Read MoreThis week we're sharing a delicious Pumpkin Alfredo, inspired by Delish. If you're maybe a little over pumpkin by now, this recipe works just as well with pureed squash. So grab whatever orange gourd you prefer and toss it into this mix...
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