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These green beans, roasted sweet bell pepper, juicy cherry tomatoes, and topped with goat cheese, drizzling with some fresh lemon juice, olive oil, mustard and chopped parsley, it can be a side dish or a light and tasty snack.

This Indian dish is made with several kinds of spices, mustard greens, cauliflower and chickpeas; it's baked with basmati rice, topped with golden raisins and cashews. You can serve it as a side dish or a tasty main dish.

Soy sauce, sichuan hot chili oil, sesame oil, rice vinegar... These tangy Chinese seasonings make this quinoa and edamame salad taste absolutely flavorful, and it's a delicious salad that can be served as a side dish or a main dish; warm, at room temperature or chilled.

Asian millet salad recipe has been quite popular, so decided to give it a try. Made my own version, and we absolutely enjoyed it. Here the recipe is.

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

Vegan pineapple bundt cake made with silken tofu, applesauce, whole wheat flour, wheat germ, ground almonds, and crushed pineapple. Egg-free and dairy-free.

Mexican limeade made with fresh-squeezed lime juice and homemade simple syrup. Tart, sweet, and ice-cold, this agua de limon is a refreshing summer staple.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

This colorful low fat salad can be enjoyed warm or cold.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Sourdough starter using buttermilk shortcuts the wild yeast game by seeding flour and water with cultured buttermilk. Bubbly, tangy starter ready in 3 to 5 days for breads and pancakes.

Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.

Homemade crab apple pectin made from sliced unpeeled crabapples and water. A natural liquid pectin for jam-makers working with low-pectin fruits like peach, pear, or strawberry.

A stunning layered gelatin salad with orange segments, cranberry-banana, and a creamy lemon-cream cheese layer with pears, molded in a fluted tube pan. Retro potluck showstopper.

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.

This recipe is easy to understand and follow which is helpful when trying to make a bread starter.