Broccolini is a green vegetable similar to broccoli, but with smaller florets and longer thin stalks. Basically, it looks and tastes like a hybrid of broccoli and asparagus.
Cuisine: American
So much more than a salad, this recipe is filled to the brim with nutrient-dense ingredients and packed full of bright flavor.
Gooey cheese? Check. Toasty bread? Check. Creamy Tomato soup? Check.
The BLT, an American lunchtime classic, gets a twist with luxuriously creamy avocado.
Best tofu salad without the eggs and mayonnaise! Who said vegan eats had to be tasteless? Still not convinced? Try this tofu salad out and you’ll see for yourself why dressing up your ordinary tofu never got tastier.
You’d think that egg salad, which is made with eggs and mayonnaise (which is also made with eggs) might be a little hard to make if you don’t eat, well, eggs. Turns out you’d be wrong! These tofu egg-less salads are surprisingly convincing and, dare I say, even better than the classic. What’s more, you don’t have to eat it all in one sitting for fear of it going bad. Rather, leave it covered in the refrigerator overnight to let the spices seep into the tofu and make it taste even better the next day.
A zingy southwestern take on a summer classic. Be sure to take this one with you on your next picnic.
Many folks drawn to making vegan dishes might already know some of the tricks to making a great dairy-free mac & cheese, but if you haven’t heard them yet: nutritional yeast is key, soymilk and tofu add a decadent, silky bite, and mustard, although optional in this recipe, is a big, big flavor-booster
A hearty, home-style pot pie. This one takes a little more time to make, but it is well worth the effort. Make it a day ahead of time and warm it before serving.