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This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sicilian-Style Cauliflower with Whole Wheat Pasta Recipe from Food Network
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Get Tre Fagioli with Fregola Recipe from Food Network
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Get Faux-Fongo with Red Bean Gravy Recipe from Food Network
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Here's a three-bean salad with fresh veggies tossed in a red wine vinaigrette with herbs and seasonings. Prep time is quick, then chill before serving. With a loaf of crusty bread, this salad is a meal in itself. Instead of sunflower seeds, you can top with slivered almonds or shredded cheese.
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Quinoa, corn, beans, and cilantro are tossed in a spicy chile dressing creating a Mexican-inspired salad perfect for lunch or dinner.
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Get Sloppy Joes Recipe from Food Network
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These vegetarian enchiladas are a quick and easy Mexican-inspired meal to make on busy weeknights. You can add cooked chicken and cilantro, if you like.
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After Thanksgiving Dinner this past week my older son and I were trying to make truffles, which accidentally turned into this amazing (and VERY rich!) Vegan Mocha...
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Chicken simmered with a heap of vegetables and tomatoes in a sauce fragrant with oregano.