How to Replace Pasta With Tofu Noodles
Kick your carb craving without the calories.
by Rachel Kupelian
at University of Pennsylvania
Oven-Roasted Tomatoes
A delicious transition from summer to fall.
by Katie Huang
at University of California – Berkeley
Banana Muffins with Peanut Butter Crumb Topping You Can Make in a Blender
Nope, no hand mixer required.
by Katherine Baker
at New York University
Basil-Balsamic Pasta Salad in Four Steps
Homemade pasta salad that's almost too easy
by Katherine Richter
at Spoon HQ
How to Make Creamy Vegan Pesto Sauce Using Avocado
Alfredo meets pesto.
by Daniela Childers
at Dartmouth College
Spicy Oven-Crisped Chickpeas
An easy-to-make, protein-packed snack.
by Daniela Childers
at Dartmouth College
Cinnamon, Ginger & Brown Sugar-Baked Grapefruit
You could do it with your eyes closed, which is why it's perfect for early mornings.
by Elizabeth Layman
at University of California – Berkeley
This Raspberry Mango Smoothie Tastes Like Summer
Is that the sunset or a drink you are holding in your hand?
by Abigail Wilkins
at Spoon HQ
How to Make a Smoothie Using Your Leftover Fruit
Throw excess fruits into a smoothie, not the trash.
by Jocelyn Hsu
at University of California – Berkeley
Summer Chopped Salad
A beautiful summer chopped salad that's cathartic to make and tasty to eat.
by Elizabeth Layman
at University of California – Berkeley
How to Make Portobello Mushroom Eggs
The healthy, easy egg recipe you gotta add to your breakfast lineup
by Jacky Falkenberg
at Cornell University
How to Make Simple Carrot Soup
An answer to the age-old question: Eh, what's up, Doc?
by Elizabeth Layman
at University of California – Berkeley
