The recipes from Joe Yonan's new book, "Mastering the Art of Plant-Based Cooking," made an impression not because they were meatless, but because they were simply delicious.
Yasai tempura consists of assorted vegetables that are battered and deep-fried until crispy. Common vegetables used include sweet potato, zucchini and bell peppers. It’s typically served with a ...
A tangy dressing made from sweet mustard, agave nectar, and fresh lemon helps to caramelize potatoes in this easy roasted recipe from online cooking school Rouxbe. Pair with greens and a plant-based ...