43 house recipes

A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

Baked bean casserole with apples, tomatoes, cheese, and chili powder inspired by the Moosewood cookbook. Dried beans simmered tender, then layered with sweet-tart apple chunks and mild melted cheese for a hearty vegetarian one-dish meal.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Swedish pickled herring with a sweet-sour vinegar brine layered with red onion, carrots, ginger, and horseradish. A classic Scandinavian smorgasbord appetizer that only gets better after 2-3 days in the jar.

If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.

This buttery, moist and delicious cake is served with spiced and citrus plum compote, perfectly paired!

Nutty farro tossed with roasted beets, blanched beet greens, crumbled feta, toasted walnuts, and fresh herbs in a sherry-balsamic vinaigrette. A hearty vegetarian grain salad served warm or at room temperature.