These veggie-friendly stuffed peppers are made with a mix of sun-dried tomatoes, artichoke hearts, protein-rich quinoa, and textured veggie protein, which makes a good stand-in for ground meat. ...

I had a hankering for brownies the other day but was fresh out of eggs. As an additional challenge, I wanted to keep them gluten-free. After a little browsing and eggless baking research, these ...

Thick, hearty, and filling, this soup combines protein-rich lentils and the sweet richness of roasted butternut and acorn squash. Garlic, three kinds of chile, oregano, and a dash of cumin lend a ...

Give your mashed ‘taters a cheesy kick by stirring in sharp cheddar and a dollop of prepared horseradish. You can keep it mild for the tender-tongued, or go all out for the thrill-seekers. Get ...

My favorite type of holiday stuffing (or dressing as this one is not cooked inside the bird) is oyster and cornbread stuffing. This recipe combines the down-home Southern flavors with a hint of ...

This cake may be gluten free, but it’s full of rich flavor. Buckwheat and coconut flours combine to form a moist, cakey texture, and the chocolate trifecta of cacao powder, chocolate hazelnut ...

I love working with piloncillo, raw Mexican sugar with no processing and with lots of deep caramely flavor. In this dish, it is melted into a pot of hot cream of wheat and topped with butter, a ...

These tostadas were inspired by an amazing peperonta bruschetta served at Bar La Grassa in Minneapolis. Tostadas are spread with a thin layer of goat cheese and topped with spicy caramelized ...

Homemade tomato soup was one of my first loves. The recipe I used the first time was from a great vegetarian cookbook and included big chunks of different vegetables in the thick tomato broth. ...

This sweet, earthy, spicy soup is a perfect way to showcase the flavors of Ethiopian berberé. Roasted sweet potatoes and butternut squash are cooked down with onion, garlic, and white wine and ...