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Soft tofu makes a wonderful stand-in for scrambled eggs Serve these savory tacos for a great Mexican and vegan breakfast.
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Five spice is a popular Chinese spice blend consisting of Szechuan peppercorns, star anise, cloves, cinnamon, and fennel seeds. A little goes a long way, so use...
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
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Pickle juice makes an extra tender pulled pork.
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This smoky, crunchy broccoli salad has a tangy and sweet mayonnaise-based dressing. It's sure to be a family favorite.
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This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.
cooking.nytimes.com
Fresh blueberries are not in season at the moment, so I put my frozen organic wild blueberries to good use in this hearty mix The chia and the amaranth pump up the nutritional value of this cereal -- both are high in calcium, amaranth is high in protein, and chia seeds are a great source of healthful omega-3s They also contribute texture
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Get Homemade Bagels Recipe from Food Network
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Save half of this roast and some of the gravy to make beef Stroganoff, beef salad, or beef fajitas with the leftovers.
cooking.nytimes.com
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
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Get Butternut Squash Slaw Recipe from Food Network