Achieve the perfect golden brown and crunchy texture without any oil! Our recipe teaches you how to make hash brown patties in the oven with the use of parchment paper to prevent sticking. Once you find out how easy and flavorful our Oil-Free Crunchy Hash Browns are, you will never go back to messy, unhealthful versions.
Enjoy cauliflower like you’ve never experienced before! Our recipe for Roasted Garlic Mashed Cauliflower is prepared in a manner similar to mashed potatoes but has a distinct and delicious taste, aided by the mild and sweet flavor of homemade roasted garlic. This makes an excellent side dish for any family meal and will get rave reviews at your plant-based potluck.
Try black olives in a new and delicious form. A popular topping on salads or an ingredient in stews, this recipe teaches you how to puree them with a few other simple ingredients to create a paste that can be used as a spread or as a complement to dishes like our Potato-Spelt Gnocchi.
Take your asparagus to the next level and learn how to beautifully plate your dishes like the pros. After roasting in the oven with onion, the asparagus is placed in a blender with a little water and, voila: a vibrant green puree that can be used as a spread or to give a lovely presentation to dishes like our Potato-Spelt Gnocchi.
“Some people use their pressure cookers only for artichokes. They are certainly missing out, but it’s understandable, as the time savings with artichokes in the pressure cooker are phenomenal. Medium artichokes work best, or you can cut large artichokes in half. Cooking time for artichokes varies a lot, so start with at least 6 minutes at pressure.” ~Jill Nussinow
Of course, we all know Sangria from its wine-friendly roots, and this recipe is no exception. In it, Chef Matthew Kenney combines various juices (beet, orange, pear), spices (cinnamon, cayenne), and chopped fruit to create a sophisticated plant-based beverage that is perfect for dinner parties and special gatherings. It is excellent with red wine too, if you wish to add it.
“This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes from the southern Indian word kari, which means “sauce”—and if you’re used to cooking with store-bought curry powder, you’ll be amazed by the flavor in this homemade sauce.” ~ Darshana Thacker
Jeanine Donofrio’s Poblano Cornbread Stuffing is perfect for holiday gatherings or as a side dish for special dinners. The recipe teaches you how to make your own cornbread from scratch, which is then used as a main ingredient in the stuffing, alongside nutritious vegetables like kale, onions, carrots, corn, celery, poblanos and more.