Chef Megan Hysaw puts a vegan twist on a traditional, takeout classic that is crispy on the outside, tender on the inside and smothered in flavorful sauce.
This simple recipe consists of smoky roasted or grilled eggplant mixed with cumin, lemon, garlic and tahini. It's savory but also mildly sweet and goes perfectly with chips, pita or raw, crunchy veggies.
This completely plant-based take on carpaccio takes advantage of peak-season peaches, tomatoes, chiles and herbs. Follow along as Carla Hall thinly slices the ingredients and dresses them in a tangy vinaigrette. This dish tastes like summer on a plate!