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Sliced portobello mushrooms are sauteed with onions in garlic-flavored olive oil, then finished with Parmesan and Asiago cheeses.
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Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and served with pineapple, cilantro, and salsa verde.
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Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.
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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
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Cheesecake literally just got cooler.
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Plantain egg rolls or turon are a Filipino dessert of crispy, sugary shells with soft, warm plantains inside; they are quick and easy to make.
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This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.
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A flavorful, healthy alternative to plain mashed potatoes.
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Get Anna's Tomato Tart Recipe from Food Network
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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Vegetarian lettuce wraps are filled with tofu, cucumber, radishes, water chestnuts, and tomatoes. Great for a light appetizer!