For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. It's an easy meal that satisfies vegans, carnivores and gluten-free eaters alike.
This Recipe makes enough to feed a large-ish family (depending on how much you eat) and is particularly good served along side the Vegan Philly Cheese Steak Sandwich. 6-8 medium Yukon gold potatoes 1/4 cup olive oil 1/2 tsp
Salsa and some pantry staples give this vegetarian bean burger recipe tons of flavor. We use crushed tortilla chips to bind the burgers together, making them a great vehicle for using up those crumbs that inevitably fall to the bottom of the bag.
