This vegan version of minestrone soup is loaded with vegetables, grains and beans and comes together in just one pot.
This beet tart recipe with goat cheese and orange mustard vinaigrette is a perfect vegetarian entrée. Whole grain olive oil crust filled with tangy goat cheese and sweet sliced beets marinated in orange mustard vinaigrette make for a perfectly balanced and flavorful dish.
This easy, Japanese-inspired homemade miso soup is perfectly comfort food and can be ready in just 15 minutes.
This recipe is a delicious take on the classic Waldorf salad. Deliciously creamy apple cider vinegar dressing is used instead of mayonnaise for a lighter and fresher vegan version. Perfect for your Labor Day vegan menu.
Delicious, wholesome, nutritious and quick breakfast based on grains, nuts, seeds and fruits. Spend 10 minutes to make a big jar and use it whenever you need.
This may be the only recipe for no-bake granola bars you’ll ever need. It’s easy, delicious and packed with nutrients and flavor for when you’re on the go.
Ratatouille: delicious and spectacular vegan gluten-free dish that will be a star of any table. Healthy, flavorful, impressive looking and comforting dish.
Soft, tender Russian syrniki are pancakes made with farmer’s cheese. Serve with a simple strawberry sauce for a new kind of sweet breakfast.
A little sweet, a little spicy, this versatile rhubarb chutney is perfect with grilled meats or as an appetizer spread with goat cheese.
Blood orange juice and zest take a creamy, crunchy-topped crème brûlée to an awesome new level.
Stuffed with sweet or savory fillings, the pancake is an important part of Russian culinary culture. Here’s how to make them.