It's a Veg World After All®

These gluten-free and vegetarian tostadas are so easy to make at home for a quick dinner! They feature a tender, veggie-loaded topping with canned beans, frozen corn, pepper, onion, and pantry seasonings, all piled high on crispy baked tortillas and creamy refried beans. You’ll love the contrast of textures and Mexican-inspired flavors in this high-protein, meatless meal!...

A delicious twist on the classic, this eggplant shakshuka recipe has a deep smoky flavor that pairs well with poached eggs, crumbled feta cheese, and a generous sprinkle of fresh parsley. The fiber-rich ingredients provide a balance of acidic and earthy flavors and make this dish a hearty, satisfying meal.

This fresh and healthy summer tortellini salad recipe is filled with Mediterranean-inspired flavors and ingredients! Unlike other recipes using raw veggies, my unique rendition features roasted zucchini, eggplant, bell pepper, and onion. The vegetables are combined with cheese tortellini and an olive oil dressing made with fresh parsley and basil. It’s a great vegetarian ...

Learn everything you need to know about how to freeze sweet corn (the BEST ways!), including tips for freezing corn off the cob or on it, whether or not you should blanch it (and how long), and ways to use freezer corn in recipes. I love freezing fresh Minnesota sweet corn from the farmers market to enjoy after the season’s over, and I can’t wait to show you how!

Simple and delicious, this traditional four bean salad using canned beans is a classic for potlucks and cookouts! It’s easy to make ahead of time and tastes best after chilling for a few hours. Open a few cans, chop some onion, celery, and herbs, and coat it all in a sweet and tangy dressing that everyone will love.