For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
One easy technique, one versatile condiment, tons of delicious flavor.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Cooking black beans from scratch couldn't be more effortless.
Parsley, garlic, and lemon zest: so nice, we add it twice.
Think of it as a variation on classic pasta e fagioli, just with a lot more pasta.
A little ginger adds complex heat to this saucy Spanish dish.
Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole.
A saucy, chunky chickpea dip.
Chickpeas roasted with cumin and paprika are wonderful with kale, fresh herbs, pine nuts, and sun-dried tomatoes.
Meat-free black bean and sweet potato chili packed with complex chili flavor.
No massaging needed.
This simple salad gets better as it sits.
This salad gets better as it sits.
A simple lentil soup that's bright and balanced.
Festive, colorful, and perfect for entertaining.