If you're gluten-free and dairy-free, you don't have to give up pizza! You can enjoy wonderful pizza dough made on the stovetop, in the oven, or on the grill. Top your pizza with sauce, vegetables, or vegan cheese.
A single vegetable can become a salad with the right dressing. Your pantry of Asian condiments provides everything you need to turn a humble red cabbage into a spectacular side dish in minutes.
Cooked, chilled chayote squash pairs with creamy avocado and tangy strawberry in an unusual salsa fresca that enhances fish tacos or grilled chicken.
Use out-of-season cherry tomatoes, available year-round at the supermarket, to make these intensely-flavored burst tomatoes. Perfect for sauces, dips, and bruschetta or pizza.
Don't panic when vegans come for dinner; adapt a traditional West African stew in peanut sauce, with your choice of root vegetables. Rich and "creamy", without any cream!
The difference between fresh-cooked and canned chickpeas is like night and day. Try this recipe using chickpeas made in the pressure cooker: fast, easy, fresh, with a robust flavoring from gremolata and olives.
Serve lots of brightly colored vegetables in a spaghetti squash boat, and kids will love it! A great vegan and gluten-free main dish.