Roasted eggplant makes a great addition to salads, sandwiches, pastas, crepes, and more. Click here to find out how easy it is to make.
These sweet little treats have no added sugar, no oil or butter and are made with whole-wheat pastry flour. Not to mention they are chock full of raisins, nuts and carrots!
Vichyssoise is classic French dish...I mean American...wait, no French...
These super tasty enchiladas are dairy-free, gluten-free and vegan! With all the crazy dietary restrictions out there now-a-days, these enchiladas are safe to feed to almost anyone. Best of all, they taste so great you won't care how healthy they are.
An easy-to-make alternative to store bought enchilada sauce with no icky fillers like oil and flour. This recipe has instructions for using canned tomato sauce, canned tomatoes and fresh tomatoes, so you can decide how you want to make it!
First you are probably asking yourself, “Cashew cream? That sounds delicious but what do I do with it?” The answer is “Anything!” Click here to find out how to make this decadent cream and how to use it.
Chicken and veggies sautéed with almond oil and served in their own juices. This delectable dish can be enjoyed year round, as a healthy winter stew or a veggie-rich chicken salad.
This horseradish vinaigrette works great as a salad dressing, atop roasted veggies or even as a sauce for meat.
Lemon’s normally sour flavor gets a savory overhaul in this vegetarian Moroccan tagine. And don't worry, you don't have to have a tagine to make this.
This vegan garlic bread is easy to make and tastes great. It makes a great accompaniment to other vegan dishes like Anne’s E2 Lasagna or your favorite soup.