LEMON CHIFFON CAKE

Black Bean Burgers Two 14.5-ounce cans 50% less sodium black beans 1 cup finely-ground oats (3.8 ounces) * 1/4 cup finely chopped re...

Baby Kale Saute 3 large garlic cloves, thinly sliced (about 0.6 ounce) 1 large shallot, thinly sliced (about 2.2 ounces) 1-1/2 pounds ...

Shiitake Mushroom and Scallion Frittata Adapted from Martha Stewart, Everyday Foods 1 /2 pound shiitake mushrooms * 12 whole scallio...

Roasted Broccolini Broccolini is a hybrid between broccoli and Chinese broccoli (Gai Lan). I first tasted broccolini when Earthbound Farm ...

Vegetarian Split Pea Soup Adapted from Everyday Foods I really love this vegetarian version of split pea soup. This soup has so much f...

Vegetarian Moussaka Adapted from Cooking Light Magazine Moussaka, a Greek eggplant casserole, is traditionally made with ground lamb. Fin...

Bulgur Salad with Chickpeas, Roasted Red Peppers and Spiced Cumin Dressing Adapted from Jack Bishop, A Year in a Vegetarian Kitchen Bulg...