The original recipe from my good friend Tami Wall included fresh tomatoes and sauteed mushrooms, which you can certainly add, but I just thought the cream sauce was so delicious as the basis for a vegan “Alfredo” that I wanted to offer it as such. Ingredients 12 ounces fettuccine...

These veggie burgers derive their Cuban flair from ingredients such as black beans, rice, plantain, red pepper, and lime juice. Spices including coriander, paprika, chili powder, and cumin give them a little spicy kick. Thank you to our recipe contributor Cathy Fisher of Straight Up Food for contributing this...

(Note about photos: The other dishes pictured are related to my two recent posts about my Mediterranean Feast and Mediterranean Weekend.) Umbrian lentils are a small, brownish-green variety grown in Castelluccio in the Umbrian region of Italy (right next to Tuscany). Umbrian lentils come in a range of muted...

A simple, colorful, delicious recipe from our fabulous recipe contributor and blogger, Amanda Mann of Sweet and Savory Vegan. Ingredients 1 teaspoon toasted sesame oil 1/2 pound shitake mushrooms, sliced 3 scallions, white and green parts, chopped 2 carrots, cut into matchsticks Serve as a side dish with marinated...