Recipes Archive

If you make your toppings ahead of time and have your dough at room temperature, this Artichoke Pizza with Spinach Pesto from Cook the Pantry by Robin Robertson can be assembled and baked in just minutes. Artichoke Pizza with Spinach Pesto Makes 1 (12-inch) pizza Ingredients 1 pizza dough, storebought

Puttanesca is a pungent, salty tomato-based sauce with olives, capers, and spice. Most puttanesca recipes include anchovies, but in this wonderful version from Vegan Bowls by Zsu Dever, white miso has the triple duty of bringing a unique saltiness, a sharp-cheesy flavor, and a fermented umami flavor to the

The name says it all here. These dark chocolate brownies from Practically Raw Desserts by Amber Shea Crawley are love at first bite. Ultimate Raw Brownies are perfect sweet treats for summer, as they require no heat to prepare. If you’re celebrating Rawgust by eating raw foods this August, they really are

This crowd-pleasing coffee cake from Baconish by Leinana Two Moons is incredibly moist and has little bits of savory bacon interspersed with chocolate chips and cherries, topped with a cinnamon-scented brown sugar streusel. Enjoy it with a cup of soy chai latte or with your favorite cup of joe. Chocolate

The great thing about this Pantry Pasta Salad recipe from Cook the Pantry by Robin Robertson is that the portion size is easy to adjust. This version makes four average servings, or enough for two or three hungry eaters. To increase the volume, cook an entire pound of pasta and

This Cauliflower or Parsnip Tabbouleh from The Abundance Diet by Somer McCowan is light, refreshing, and grain-free. You can enjoy it as a light lunch or as a pick-me-up in the afternoon. This recipe is best eaten the day it is made. Cauliflower or Parsnip Tabbouleh Makes 4 servings Ingredients

  After trying these vegan BLT Hot Dogs with Bacon Remoulade from Baconish by Leinana Two Moons you’ll wonder why you’ve never before topped your hot dogs with salad. The creamy coolness of the salad contrasts so nicely with the warmth and savoriness of the hot dog and bacon. These are

Peanut butter. Chocolate. Baconish Bits. These truffles from Baconish by Leinana Two Moons are like a grownup version of peanut butter cups. They are surprisingly easy to make and super fun to box up and give as gifts. They make a great Father’s Day present for Dad! Chocolate-Peanut Bacon Truffles

Frozen spinach and canned white beans combine with garlic and spices to make a delectable filling for these hearty White Bean and Spinach Quesadillas from Cook the Pantry by Robin Robertson. No cheese needed. Serve with your favorite salsa. White Bean and Spinach Quesadillas Makes 2 servings Ingredients 1

This vegan version of Ben and Jerry’s Cherry Garcia ice cream from The Abundance Diet by Somer McCowan is a delicious, refreshing, and guilt-free soft-serve dessert. Cherry Garcia Soft-Serve Makes 4 servings Ingredients 4 medium-sized bananas, cut into 1-inch pieces and frozen 1 cup frozen cherries 1/2 teaspoon vanilla extract 1 tablespoon