Nectarine PieBy Chef by StepWant to make a pie but too intimidated by the task of making dough? This recipe shows you how to make an easy dough with a few quick steps in a food processor.
Dal Kachori (Savory Lentil Dumplings)By Chef by Step Biting into these dumplings releases a warm, savory flavor that will stick in your memory. A perfect side dish to serve to guests when you're feeling a little fancy! This recipe is based on one in the excellent cookbook, Vegan Richa's Indian Kitchen.
Chickpea “Tuna” SandwichBy Chef by StepThis recipe is inspired by one in Isa Does It, an excellent book by Isa Chandra Moskowitz. The vegan "tuna" spread stores well and makes a convenient lunch for several days.
Cilantro Lime RiceBy Chef by StepCooking your rice in a bit of lime juice lifts the flavor and makes it a perfect side for a Mexican meal.
Potato-Chickpea Enchiladas with Green Tomatillo SauceBy Chef by StepThis recipe is based on one From Terry Hope Romano's excellent book, Viva Vegan! This dish is a warm and hearty, but with healthy ingredients it will still leave you feeling comfortably light after dinner.
Pine Nut Vegan CremaBy Chef by StepPine nut crema is from Terry Hope Romano's excellent book, Viva Vegan! This aromatic sauce is just the thing to soothe your tongue when paired with a spicy dish.
Vegan Bánh mìBy Chef by StepBánh mì or banh mi is a kind of sandwich that consists of a Vietnamese single-serving baguette, which is split lengthwise and filled with various savory ingredients. A typical Vietnamese sandwich is a fusion of proteins and vegetables from native Vietnamese cuisine such as tofu, coriander leaf (cilantro), cucumber, pickled carrots, cabbage, and daikon combined with condiments from French cuisine such as pâté, along with jalapeño and mayonnaise.
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