Vegetarian & Vegan

Swapping quinoa for rice ups the nutrient game for this one-bowl favorite.

With smart planning and a few well-chosen fortified foods, your vegan menu will be nutritious and delicious.

Here at Delicious Living, we take time to not only test all our published recipes, but to laud the ones we especially love. It’s no wonder many of those recipes happen to be healthy, hearty and vegetarian.

From gluten-free donuts to vegan barbecue, many food trucks are reinventing street eats.

Jackie Day, author of The Vegan Way and owner of the popular vegan blog My Vegan Journal, will share her experience being happily vegan for more than 28 years.

This creamy, full-bodied soup takes advantage of delicious cauliflower, from stem to florets. Make a batch for cold, wintry days or save for hot lunches. 

This celery leaf walnut pesto sauce wonderfully embraces the concept of repurposed food waste. Highlighting leftover celery leaves, the sauce also incorporates zesty lemon with hints of nuttiness. The sauce can serve as a great dip for Caulifower Buffalo Bites.

If you don’t have an excess of peels and cores from making applesauce or a pie, add them one at a time to a ziptop freezer bag in the freezer until you have enough. This syrup is thin but flavorful.

These falafel bites, served with a tasty and refreshing cucumber yogurt sauce, help to conserve excess leaves and stems that might otherwise go to waste.