Potato salad is one picnic staple that shouldn’t be missing from a holiday spread. Our version is made without mayonnaise–olive oil and chopped onion add moisture and flavor.
This recipe using almond butter is not only gluten-free, it’s free of dairy and refined sugar. Our two-year-old taste tester gave it a “great big smile” rating.
If you fancy more exotic and spicier flavor of your fish, try the combination of turmeric, garlic and ginger.
Making coconut macaroons from fresh coconut might take a while, but the result is worth it.
The recipe for this cottage cheese pudding cake came from a favorite childhood pudding snack. It can also be made with a gluten-free crust.
This vegan version of traditional Italian pesto is made without cheese and uses slightly different ingredients.
Polenta has its roots in the peasant cuisine of northern Italy dating back to late 17th century; just like pasta, it’s an Italian staple food. It’s made by grinding corn into a flour, or meal. It has a rich yellow color and a slightly sweet flavor.
This creamy, spicy nut cheese made from raw cashews is a delicious vegan alternative.
This easy-to-prepare all-vegetable soup adds the subtle flavor of seasonal asparagus to seasonless favorites like potatoes, carrots and garlic.
This dark chocolate cake will satisfy any chocolate craving; fresh fruit adds cool, tangy flavor.