International Vegetarian Recipes

Beefless Vegan Tacos

Beefless Vegan Tacos

Take taco night in a new direction with these healthy vegan tacos. We've swapped crumbled tofu for the ground beef, without sacrificing any of the savory seasonings you expect in a taco. You can also use the filling in burritos, bowls, taco salads and to...

Mock Noodle Kugel

Mock Noodle Kugel

In this healthy version of the traditional noodle favorite, spaghetti squash serves as a low-carb alternative to pasta.” Ingredients 1 (2½-3 pound) spaghetti squash 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 eggs, lightly beaten 2 egg whites, lightly beaten...

Vegan Sushi with Tomato “Tuna”

Vegan Sushi with Tomato “Tuna”

For this sustainable vegan sushi, we swapped out tuna for tomato that gets a savory seafood flavor from seaweed, tamari and other umami-rich ingredients. The tomato "tuna" tops sushi rice and is finished with a dollop of spicy vegan mayo for nigiri that will delight...

Tomato & Kale Pesto Pasta

Tomato & Kale Pesto Pasta

This 25-minute pasta side dish goes well with chicken or fish and can be served either warm or at room temperature. Kale and basil create a fresh-tasting pesto that is packed with protein and taste, thanks to the addition of chickpeas. We like shaved Parmesan...

Perfect Water & Whole-Wheat Challah

Perfect Water & Whole-Wheat Challah

Whether you use it for sandwiches, breakfast toast, or as a serve-along for soups, this whole-wheat version of challah is delightful.” Ingredients 4½-5 cups all-purpose flour, divided 2½ cups warm water (110°F to 115°F), divided 1 package active dry yeast 2 tablespoons granulated sugar (see...

Green Lentil Curry Masabacha

Green Lentil Curry Masabacha

Masabacha is a thick stew that in this case serves as the backbone to a hearty and healthy breakfast bowl. But the real star here is the silky whipped tahini sauce, made by simply pureeing tahini and water with garlic and lemon juice until the...

Thai Tofu & Vegetable Curry with Zucchini Noodles

Thai Tofu & Vegetable Curry with Zucchini Noodles

For this quick Thai curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus:...

Hummus with Slow-Roasted Vegetables

Hummus with Slow-Roasted Vegetables

Serve these vegetables and super-lemony hummus with warm pita bread and a sprinkle of fruity za'atar, and you'll be transported to the hustle and bustle of Tel Aviv, Israel's iconic Mediterranean coastal city. This is the perfect healthy appetizer or element of a party board...

Garden-Fresh Mint Julep

Garden-Fresh Mint Julep

This play on the Derby Day favorite the mint julep uses the whole sugar snap pea plant: pea greens in the simple syrup and snap pea "juice," plus pea blossoms for garnish, if you're lucky enough to find them.” Ingredients 1 cup water, divided ½...

Israeli Salad with Challah Croutons & Feta

Israeli Salad with Challah Croutons & Feta

Cucumbers, tomato, parsley and feta are the basics of an Israeli salad, which is as common at breakfast as at any other meal. Here, fluffy challah croutons make the dish a sort of mash-up of the Lebanese bread salad fattoush, made with pita, and a...

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