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A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.
Vegan tofu French toast: silky soft tofu blended into a creamy egg-free custard for soaking whole-wheat bread. Dairy-free, plant-based brunch protein.
A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.
This vegan tofu turkey is the plant-based centerpiece your holiday table needs. Five pounds of pressed tofu shaped into a roast, stuffed with your favorite filling, then basted with nutty sesame oil and soy sauce until golden and crispy.
It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.
Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.
Tofu pumpkin pie: vegan pumpkin pie made with silky firm tofu instead of eggs and dairy. Warming spices and crystallized ginger top for a dairy-free holiday dessert.
A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.
Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.
A tropical spin on salsa verde with simmered tomatillos, ripe papaya, sauteed cilantro, and green onion pureed silky smooth. Low-fat, vibrant, and built for grilled chicken or seared seafood.
A savory-sweet bread machine loaf infused with tomato paste, Italian seasoning, garlic, and a hint of nutmeg. Just load the ingredients, press start, and let the machine do the work.
Easy appetizer, and tastes very well too. Everyone loves it.
Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.
Banana rum sherbet made with yogurt, dark brown sugar, lime juice, nutmeg, and chopped almonds. A tropical frozen dessert churned in a food processor, no ice cream maker needed.
Hearty tuna fish pie loaded with potatoes, carrots, and green peas, topped with golden refrigerator biscuits. Just 5 ingredients and one hour for a cozy, filling weeknight dinner.
Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.