Nicole @ VegKitchen

Teriyaki Tofu Triangles

New Potatoes with Parsley and Almond Pesto

Black-Eyed Peas with Spinach and Herbs

Buckwheat Groats (Kasha): How to Cook and Use

African-American Sweet Potato and Peanut Stew

Pineapple Rice Salad

Chocolate-Peanut Butter "Truffles"

Barley or Farro Salad with Almonds and Apricots

Hot-and-Sour Asian Vegetable Soup

Slow Cooker Maple Pear Walnut Cake Oatmeal

Chia Seeds: Frequently Asked Questions

Baked Rice with Vegan Cheese and Green Chiles

Buckwheat Groats (Kasha) with Fine Noodles and Vegetables

How to Make Almond Milk (Video)

Rice Noodle Soup with Lettuce and Shiitake Mushrooms

Spinach or Arugula and Miso Pesto

Raw Sweet Potato and Kale Salad with Coconut-Lime Dressing

Vegan Boursin®-Style Spread

Bok Choy Salad with Snow Peas and Red Cabbage

Seitan and Broccoli Stir-Fry

Easiest Hot Bean Dip

Easy Vegan Chocolate Cake

Cuban-Inspired Black Beans and Rice

Magic Vegan Muffins, with Variations

Napa Cabbage and Mushroom Stir-Fry

Creamy Green Pea and Cashew Butter Soup

Rice and Noodle Pilaf

Vegan a la Mode by Hannah Kaminsky

Carrot Tomato Garden Veggie Tempeh Soup

Sesame-Ginger Salad Dressing

Thousand Island-Style Dressing

Butternut Squash and Apple Soup

Okra-Rice Soup

Basic Vinaigrette

Great Gluten-Free Vegan Eats by Allyson Kramer

Barbecue-Flavored Roasted Tempeh and Vegetables

Mexican Green Rice

Roasted Potatoes with Black Olives

Super-Easy Tofu Fajitas

Crustless Tofu Quiche with Mushrooms and Herbs

Dilled Miso-Tahini Dip

Pasta with Asparagus and Marinated Artichoke Hearts