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Nachos are the ultimate crowd-pleaser. These vegan nachos are sure to thrill vegetarians, vegans, and meat-eaters alike with creamy queso, sofritas, beans, salsa, and guacamole. They’re easy to customize, too.
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If using store-bought Cajun seasoning (which can be on the salty side), use unsalted butter to prevent overly salted corn.
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We use them in so much of our cooking that I've taken to even pickling my own.
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This open-faced sandwich is easiest way to make use of leftovers.
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Leftover Turkey Pot Pies are a great way to use Thanksgiving leftovers like turkey, carrots, onions, celery, even pie crust. Make them whatever size you want; we like small ramekins for mini-size portions for the kids!
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The 30-minute soaking time is only if you use bamboo skewers. You don't have to soak metal skewers.
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For creamy, dreamy stovetop mac and cheese without the dairy, try our vegan mac and cheese recipe. Made with simple ingredients like potato, carrot, and nutritional yeast, it’s almost as easy as the blue box stuff.
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Because you will be eating the peels, it’s best to use organic oranges, to avoid any chemicals sprayed on the fruit.
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You can also cook this small batch of jam on the stovetop. Simmer gently over medium heat, stirring occasionally, for about 15 minutes or until it reaches a loose jam consistency.
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Have leftover turkey and gravy? Make stroganoff to serve on top of egg noodles.
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Crispy on the outside and creamy on the inside, these smashed potatoes have it all.
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This light grilled shrimp salad is packed with spices and vegetables and easy to make even on a weeknight!
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If you’re using a cooked lobster, do not steam it again. Remove the meat from the shells and use 3 cups bottled clam juice and 3 cups water to make the stock as directed in the recipe.
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A flavorful, juicy flank steak is all but guaranteed with this easy recipe.
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"Can we make rose hip jelly?" asked my young (10) friend Alden as we walked along the beach bordered by sand dunes covered with beach roses.
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This classic French dessert separates into three delicious layers.
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Cacio e pepe is a simple, classic Roman pasta dish. This easy vegan recipe swaps the cheese for cashew butter, miso, and nutritional yeast for a satisfying supper.
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Rich with a savory Gruyere and mustard sauce, it’s the perfect leftover turkey recipe.
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