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Farmers’ Market Parfaits

This sweet vegan parfait recipe makes the most of summer’s best strawberries and blueberries, which are at their brightest and juiciest this…

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Crispy Baked Falafels

I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on…

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Yamadillas

Serve these with salsa (and guacamole, if you wish) spooned over the top. You can eat them with a knife and fork…

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Big Breakfast Burrito

Loaded with sweet potatoes, peppers, and onions, the tofu filling for this vegan breakfast burrito makes it extra-tasty and ultra-versatile. The filling…

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Mushroom-Basil Au Gratin

This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter or flour. And along with the potatoes,…

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Sorghum Berry Breakfast Bowl

Cook up a batch of sorghum to enjoy in salads, soups and freestyle bowls, and use some of it for this very…

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Split Pea Soup

This is my family’s favorite split pea soup. My mom has been making this version for over 25 years. This tastes even…

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Indian Curry Lentils

A simple and wholesome legumes dish that will tickle your senses with curry and fragrant spices. 55 minutes cook time – though…

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Fruit & Spice Cookies

My childhood holiday seasons were always filled with Grandma Kenrick’s infamous “Christmas rocks.” These cookies looked a little like rocks, but they…

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