Dairy-Free Country Cornbread
This recipe for cornbread uses nondairy soy yogurt to keep the bread moist, rich-tasting, and dairy-free while bits of corn add texture. The bread crumbles easily and melts in your mouth. Serve your cordbread [more…]
Dairy-Free Multigrain Crescent Rolls
This recipe for multigrain crescent rolls uses nondairy soymilk instead of traditional cow’s milk. These rolls have a soft, slightly chewy texture and a fun shape. They will keep in an airtight container [more…]
Preparing Milk-less Soups, Salads, and Sides
What better way to start a dinner or create an entire lunch than with some soup? Soup is a good way to work a few servings of vegetables and health-supporting fiber into your diet. And you can do it without [more…]
Salmon Roe Battleship Sushi
Sushi is especially gorgeous when adorned with salmon roe — known for its showstopping size, orange-red color, and velvety texture. This easy Salmon Roe Battleship Sushi has only four ingredients, so it [more…]
How to Make Quick ’n’ Easy Salads as a Student Cook
A quick and easy salad can be a fantastic lunch for students on the go. Salads require no cooking time and they fill you up and keep you studying hard until dinnertime. Try your hand at one of the recipes [more…]
