137 spa recipes

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Vegan baked fruit curry with apples, peaches, raisins, eggplant, and zucchini over brown rice, finished with peanuts and sliced bananas. A sweet-savory Indian-inspired one-dish dinner.

Homemade pet treats with whole wheat flour, soy flour, honey, and canola oil baked into mini cakes for dogs or tiny squares for cats. Simple, wholesome ingredients only.

Sweet rice dumplings (Japanese ohagi) blend cooked sweet brown rice with raisins and cinnamon, then roll the small balls in coarsely chopped roasted walnuts. A naturally vegan, no-sugar treat.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Caramelized onion topping with rosemary and toasted pine nuts, slow-cooked in butter and olive oil. A savory make-ahead spread for crostini, pizza, roast meats, or tossed with pasta.

Vegan sunflower seed pate baked with nutritional yeast, grated potato, cornmeal, and a kick of horseradish. A protein-packed plant-based spread for crackers, sandwiches, or appetizer platters.

This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.

Phaalse Ka Sharbat is a traditional Indian blackberry summer drink with mashed soaked berries, sugar, and a pinch of salt over crushed ice. Refreshing North Indian sherbet for hot days.

Hungarian cabbage and noodles (kaposztas teszta) with paprika, garlic, and sauteed onions. A simple, satisfying vegetarian side dish ready in 30 minutes.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Shrimp and sea scallops over angel hair pasta in a reduced white wine, cognac, and tarragon butter sauce. An elegant 30-minute seafood dinner with restaurant polish.

Apple pie bread made easy in the bread machine: sweet yeasted loaf flavored with sliced apples, cinnamon, buttermilk, and apple juice concentrate. Fragrant, soft, and tastes like autumn baking in a single slice.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.