Browse Every Recipe - Page Number 80

Fluffy quinoa and roasted vegetables stuffed into bell peppers, topped with goat cheese and baked until golden.

Roasted cauliflower steaks glazed in a sweet-salty teriyaki, finished with toasted sesame and scallions.

Pillowy gnocchi pan-fried golden, finished in nutty brown butter with crispy sage and Parmesan.

Bright layers of lemon chia pudding, crunchy granola, and raspberry compote for a refreshing breakfast or dessert.

No-bake carrot cake bites with dates, walnuts, oats and warm spices—vegan, portable, and freezer-friendly.

Crisp cucumber rounds topped with herbed cream cheese and smoked salmon; elegant no-cook bites for gatherings.

Light buckwheat crepes stuffed with spring vegetables and herbed ricotta for a fresh, elegant lunch or brunch.

Bright strawberries and lime, with a touch of sugar, chilled and mint-garnished for a refreshing summer beverage.

Creamy Arborio with peas, mint, lemon zest and Parmesan—bright vegetarian main in about 45 minutes.