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A healthy cauliflower rice recipe.
cooking.nytimes.com
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
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Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
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This creamy risotto glows with bright green fresh vegetables.
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Cumin and poultry seasoning highlight this take on garlic bread.
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A vegan miso ramen with roasted vegetables recipe.
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An easy hot sauce recipe that gets deep, smoky flavors from guajillo chiles, mustard seeds, and chipotles in adobo sauce.
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This is a basic recipe for homemade salmon patties made with oatmeal and fried in a mixture canola oil and butter.
Ingredients: salmon, egg, onion, oats, canola oil, butter
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Tomatoes stewed with celery, onion, green pepper and basil.
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Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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Autumn Tabbouleh is the perfect make-ahead side dish! With cauliflower, carrots, and golden beets. 30 minute prep.