...Serve Grilled Portobello Mushrooms These grilled portobello mushrooms are a delicious, easy summer side dish! Serve them alongside anything you’re grilling, like veggie burgers or black bean burgers. They also...
...have guides to working with vegetables ranging from spaghetti squash to asparagus and tips for cooking plant-based basics like quinoa, rice, and lentils. And because I think healthy eating is...
...with a handful of roasted chickpeas or creamy cooked white beans. No polenta? No problem. Serve the mushrooms and chimichurri over couscous, farro, or quinoa instead. Let me know what...
...of the week. There’s also some handy info at the front, like this Grains & Legumes cooking cheat sheet. I personally always forget how long I cook my quinoa, and...
...have just a little bit of red lentil hummus left at the end, thin it to a drizzle-able consistency and pour it over a roasted veggie bowl with some quinoa....
...to any hearty fall salad. Or add them to a grain bowl with farro, quinoa, or cauliflower rice with generous drizzles of tahini sauce. You could even add some roasted...
...quinoa or farro for a heartier salad. Switch up the seeds. Replace the pepitas with toasted sunflower seeds, or try a nut like toasted almonds, pecans, or walnuts instead. Try...
...are a few suggestions: Make it vegan. Use olives or sun dried tomatoes in place of the feta. Make it gluten-free. Use gluten-free pasta or quinoa in place of traditional...
...noodles recipes? Try any of these: Golden Turmeric Noodle Miso Soup Creamy Vegan Pasta Salad Zucchini Lasagna Broccoli Pasta Salad Spiralized Vegetable Noodle Soup Spiralized Daikon & Zucchini Noodle Bowl...
...with a yummy sauce like cilantro lime dressing, tahini sauce, chipotle sauce, peanut sauce, cashew cream, vegan cheese, or pesto, or serve it with muhamarra for dipping. Alternatively, make it...
...recipe that calls for milk, like my vegan chocolate cake, blueberry muffins, banana bread, or cinnamon rolls. Because it has a strong oat-y flavor, I don’t recommend using it in...
I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer.
I share fresh, delicious vegetarian recipes that celebrate seasonal ingredients and flavors.
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