Inspired by the beloved spit-roasted tacos al pastor from Central Mexico, our veggie version swaps pork for mushrooms. Simultaneously sweet, salty, savory and smoky, these tacos are slathered in a rich chili sauce and topped with tangy pineapple salsa.
Make the most of the unique seasonal bounty at Specialty Produce with this spring salad. Blanching your vegetables results in a beautiful, bright green color and snappy crunch that pairs perfectly with creamy mozzarella, fresh mint, and tart citrus.
Irresistibly creamy, sweet, and nutty, this dip is as delicious as it is healthy. Packed with anti-inflammatory and antioxidant rich sweet potatoes, turmeric, and black pepper, this is a double dip you can feel good about.
Summer fruit is THE best. Peaches and blueberries are in abundance and there's no more indulgent way to enjoy them than baked into a simple, delicious crisp. Adding warm spices like cinnamon and cardamom takes it to the next level. Finish with a scoop of vegan coconut milk ice cream and you have summer on a dessert plate.
It's officially pumpkin season and what better way to celebrate than to add pumpkin to luscious "cheesecake" brownies? You'll need vegan cream cheese for this recipe, which you can find at Trader Joe's, Whole Foods, and likely even your neighborhood grocery store.
This rustic vegan dish is from Murcia, known as the “Garden of Spain” where they enjoy a wonderful variety of vegetables due to its rich soil. Traditionally made with butternut squash and garbanzo beans, this version also includes green plantain and coconut milk to make it extra creamy and decadent.
Bulgur wheat is Middle Eastern nutritional powerhouse. It's a complete protein, providing all nine essential amino acids, 17 grams of protein and a whopping 26 grams of fiber per one cup serving. Its nutty flavor and nutrional benefits make it a perfect base for this hearty vegan bowl, which is lightened up with the additon of fresh herbs and a squeeze of citrus.
This recipe for creamy almond milk pudding with nutty pistachios and sweet-tart pomegranate was inspired by an unexpected roadside sweet chef Olivia Hayo happened upon in the seaside village of Hof Habonim in Israel.
This flexible recipe is perfect for fridge clean-out nights. A few spoonfuls of hummus add creaminess to the sauce and the suggested veggies can be swapped for whatever you have on hand. Even the buckwheat noodles can be replaced by spaghetti if that's what you have. And it all comes together in less than ten minutes.