Crumbled Tempeh by John Spottiswood

Ok, for anyone familiar with tempeh this is a super basic recipe. But if you haven't cooked it before, and want a simple, delicious, and flexible way to prepare it, then this is a great place to start. Mark Bittman as this as one of his basic recipes in his How to Cook Everything Vegetarian cookbook. Serve it on a salad, over…

Zucchini Split Pea Soup by Roxana GreenGirl

Vegan Carrot Noodles by Jennifer

I love this dish, it really fixed my craving for a warm comforting bowl of pasta. You could also make it with curry. The possibilities are endless. It's also delicious served cold.

Grilled Asparagus by Dianne Linderman

Texas Caviar by Rich H

I guess there are almost as many variations of this dish as there are Texans! This is one handed down to us which we love.

Black Bean & Corn Salad by Shauna Duncan

A little bit of a spin on the traditional style of this goodness. I dig it because it has a nice well rounded texture and flavor--and the longer it sits the better it gets. Within reason, of course. But, overall...awesome stuff.

Succotash - No Limas by Rich H

Do you like the thought of succotash but have a hard time with the limas? Some people do. I personally love limas but I think this update really works. And it's delicious too!

Asparagus with fresh grape relish by Brett Ede

Curried Rice Salad by Farrell May Podgorsek

Choose your favorite curry powder blend to make this spicy or mild. This rice salad is flavorful and colorful. Sits well too, making it perfect for a potluck.

Pilgrim Stuffing by Julie Molloy

A new take on an old classic -- combining traditional New England food staples -- cranberries and bay scallops -- both ready for harvest at Thanksgiving-time -- with a Thanksgiving "classic" stuffing to accompany the Thanksgiving Turkey Dinner -- also --creates a delightful and enchanting color palate to the Thanksgiving table with…

Lemon Dill Couscous by Linda Gee

Choose quantities according to number of people being served - based on box directions. Couscous cooked in vegetable broth, bell peppers, toasted slivered almonds and chickpeas with as many fresh spices as you care to chop. Topped with a little olive oil and a lot of fresh lemon juice

Parsnips and Kale Saute by Rich H

This is a nice side dish that incorporates the green goodness of kale with the tangy flavor of parsnips and ginger.

Kamui Den Cold Asparagus Salad by The Dusty Baker

This simple recipe replicates the dish that was recently hailed as "the best asparagus I've ever had". Flash-boiling with extra salt and tossing in a simple sauce makes all the difference.

Braised Collards or Kale by jen

California Green Sauce by HijabiHomegirl