Jesse Ziff Cool, author of Your Organic Kitchen (Rodale Press), advises, "When moving toward any plant-based diet, don't be too drastic. You'll hate it. Instead, cut down the amount of meat you eat and choose vegetables that taste good to you."
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.