I love the idea of grilled corn, fresh dill and tangy mustard in my potato salad, and that’s just what I did to recreate this classic dish. ~LoveandLentils
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Instant Pot Hawaiian Baked Beans
These Hawaiian Baked Beans are sweetened with pineapple, maple syrup, and dates for a delicious vegan side dish that is low in sugar and ketchup-free.
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Simple Instant Pot Black Bean Soup
Find this easy soup on the Fatfree Vegan Kitchen blog
Metch – Oil Free Armenian Style Bulgur Salad
This bulgur recipe is flexible since you can modify the ingredients and their measurements to suit your taste.
I originally made this soup trying to recreate the side of white beans at Zoe’s Kitchen, which is too high in oil to my liking. ~ Alina
This cheesy sauce is a great way to sneak some nutrition into a meal if kids might be somewhat picky with their food choices.
This warm potato salad is a step aside from the traditional version: it’s cooked in a hot skillet and doesn’t call for mayonnaise or other fattening dressings. ~Alina
This tofu scramble is incredibly tasty with fantastic texture, and it’s super healthy for you to boot.
A delicious dish with an Italian flare, these eggplant rollups will warm your heart and soul! – Alina
With moist cornbread topping and savory sauce, this pot pie pleases omnivores and vegans alike.
This triple lentil and cauliflower soup is oil-free, packed with nutrition and fiber, and can easily become the next staple food on your dinner table! It’s quick to put together and may just give you a reason to clear your pantry from those handfuls of leftover dried lentils. ~ Alina
This vegan pizza is topped with a “cheese” sauce made from healthy whole food ingredients. Delicious!
Chock-full of fruits and vegetables, this low-fat cake tastes great, stays very moist, and is even tastier the next day.
Lots of legumes and seasonings make this chili as delicious as it is easy to make.
The creaminess of the sauce and filling contrast nicely with the slight crunch of the “noodles” in this low-fat, low-carb version of lasagna.
Okay, here comes the beauty of the pressure cooker. If you don’t have a pressure cooker, the recipe will remain the same, but you will need to allow the soup to simmer for at least an hour until the vegetables are soft.
This classic Italian soup is always vegetarian, and if you leave off the parmesan cheese it’s vegan.
Cooking Light did a vegetarian section on beans in this last issue, and this is adapted from their recipes and is really great.
- Easy Chickpea Salad Sandwich FillingSomewhere right now one of my longtime readers is saying, “Another chickpea salad???” And they’re right. I’ve done chickpea salads before: Thai chickpea salad, “tuna” chickpea salad, 3-minute chickpea salad, herbed and curried chickpea salads. So why do I need to post an easy chickpea salad? The simple answer is this is how I make... […]
- Soy Milk Making MeditationsThough I’ve made almond milk, hazelnut milk for months on end over the last 11 years, and even hemp milk, pecan milk and pistachio nut milk on occasion, I came late to soy milk making. While I was intrigued long ago, the prospect seemed out of reach, since everyone who did it, and every soy […]