Ingredients add to shopping list Nonstick vegetable oil spray 3 medium carrots, peeled, quartered lengthwise 2 large tomatoes, quartered 1 large onion, cut into 8 wedges 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges 6 garlic cloves, unpeeled 1 tablespoon olive oil 6 cups (or more) canned vegetable broth 4 cups finely […]

Ingredients Roasted Chickpeas 1- 15 oz. Can of Cooked Chickpeas, Drained & Rinsed ¼ C. Your favorite Buffalo Sauce + 3 T., divided Ranch Sauce 3 T. Vegan Mayo 2 T. Plain Vegan Yogurt 2 T. Raw Cashews, Soaked for 30 mins or more 2 T. Non-Dairy Milk 1 tsp. Lemon Juice ½ tsp. Onion

Original recipe makes 6 servings Makes servings USMetricAdjust Recipe (Help) 1 tablespoon cornstarch 1 1/2 cloves garlic, crushed 2 teaspoons chopped fresh ginger root, divided 1/4 cup vegetable oil, divided 1 small head broccoli, cut into florets 1/2 cup snow peas 3/4 cup julienned carrots 1/2 cup halved green beans 2 tablespoons soy sauce 2

A grilled eggplant and zucchini vegetable salad, inspired by Italian caponata. This medley of grilled veggies is both vegetarian and vegan and gluten-free. Ingredients: 1 small eggplant, sliced 1/3 inch thick 1 small red onion, sliced 1/3 inch thick 1 zucchini, sliced into 1/3 inch thick lengthwise Olive oil for brushing Salt and pepper 1/4

Original recipe makes 8 servings 4 pounds seedless green grapes 1 (8 ounce) package cream cheese 1 (8 ounce) container sour cream 1/2 cup white sugar 1 teaspoon vanilla extract 4 ounces chopped pecans 2 tablespoons brown sugar Directions 1.Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar

Curried Couscous with Broccoli and FetaUsing bagged broccoli florets and shredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat to the couscous, use chopped chicken or thin strips of flank steak.Yield 5 servings Ingredients1 3/4 cups water1 1/2 cups of small broccoli florets1 cup couscous1/4 cup raisins1/4