We’re celebrating veggies of all kinds. The cucumber soup is tasty in a bowl or spooned over some fish, and the salad uses carrots, radishes, and seaweed.
Sometimes you just need a bit of coconut. The creamy, sweet flavor makes up for the hundreds of calories in saturated fat...really!
We’re rolling up our sleeves today to make salsa and guacamole. One recipe dresses up pre-made salsa, and the other re-imagines guacamole using sweet peas.
Today we have two soups that can be served either hot or cold. They also work great as pasta sauces, and as an added bonus they’re both vegan-friendly.
Today on Earth Eats: an all-vegan Cinco de Mayo menu including a quesadilla and two toppings...salsa verde and a fresh take on guacamole.
It's back to tomatoes and tofu for Chef Daniel Orr. Try these bite-sized vegetable cups as a finger-food starter or even as a main course.
Chef Daniel Orr offers a tasty way to incorporate tofu into a summer favorite.
Earth Eats has grilling tips and a mouth-watering recipe for BBQ duck with grilled peaches to help you do something a little different for the summer holidays.
Who can say no to a snack? No one in their right mind, that’s who! The Spanish call them tapas and they make a daily event of them – a light fourth meal.