Make this easy oil-free dressing in large batches to have on hand for a number of uses. It is a perfect salad dressing for mixed greens or romaine lettuce.

With its delicious vinaigrette base, you won’t miss the mayo in this potato salad. This salad is nice and light compared to most potato salads, and it makes great use of veggies that are in season in the late summer.

Most people are used to throwing away perfectly edible, nutritious, and tasty plant parts. Learn how you can use them to elevate your cooking!

Want to start cooking more for yourself but feel stumped by how to outfit your kitchen with all the right tools? Chef Del gives his down-to-earth, practical list of essential kitchen equipment to set you up for success.

Tabouli made with carrot tops and quinoa is not traditional, but it sure is tasty. Quinoa is a quick-cooking grain, so this make-ahead dish comes together quickly and easily.

This flavorful dish comes together quickly in spite of the long list of ingredients and is perfect over cooked brown rice, quinoa, or whole grain couscous.

Garlic scapes are the stalks that grow from the bulbs of hardneck garlic plants. Pesto made from garlic scapes has a milder flavor than pesto made with the garlic bulb, and the scapes make a beautiful green pesto.

Weight loss goals are easier to achieve and maintain with the proper support. In this article, Del Sroufe gives his advice on types of support and community he finds helpful when it comes to his diet and health.

Many people considering a plant-based diet initially focus on what they can’t eat. Here we explore the huge range of what you can eat, including several substitutes to use to make your old favorites.