Israeli couscous salad with cucumber and fresh herbs is a great way to use this tiny, tender pasta (also known as pearl couscous). With plenty of parsley, scallion, and red onion, it’s flavored with lemon and a hint of fresh mint.
Think of this easy salad as a kind of a tabbouli variation with a different starch and no tomatoes. Enjoy it all year round!
Made of fermented soybeans, tempeh (pronounced tem-PAY) originated in Indonesia. A great source of plant-based protein, it has gained a firm place in western markets, much as tofu did before it. But whereas tofu is bland and soft, tempeh has a chewier texture and a flavor with a unique character all its own. This roundup of easy, tasty tempeh recipes showcases its versatility.
What is tempeh, and how does it taste? Basically, tempeh is a dense, coagulated cake (or block, if you will) made of cooked fermented soybeans. The fermentation process breaks down some of the components of soybeans to make them easier to digest.
It’s no wonder that green beans are a beloved vegetable common to many world cuisines. They’re easy to grow, quick to cook, and super versatile. Here’s an generous collection of plant-rich easy green bean recipes.
The season for good, fresh green beans is relatively short (in the Western world, that would be midsummer). Other times of year, you can opt for frozen green beans, which are among the best of frozen vegetable as far as flavor and texture.
Prized for their ample nutrition, rich flavor, and naturally verdant color, pistachios are an affordable luxury for countless nut fans around the world. This guide to pistachios offers tips, easy ways to use them in sweet and savory dishes, and links to delicious plant-based recipes.
There’s a long history and plenty of secrets concealed within that lightly roasted shell. Pistachios harbor their share of controversy, too. Do you know the full facts about pistachios?