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Egg-free recipes

  • Parsley Pepita Pesto

    This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.

  • Coconut Chocolate Chip Oatmeal Cookies

    So much more than the sum of their parts! The shredded coconut in these cookies makes them slightly reminiscent of macaroons, the oats make them hearty, and the chocolate bits deliver dark, intense richness. And they're made without eggs, butter or flour. 

  • Blood Orange and Red Onion Salad

    Quick-pickled red onions and fragrant basil are unexpected accompaniments to blood oranges in this tasty, easy salad.

  • Blood Orange-Braised Cabbage over Barley

    Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.

  • No-Bake Chocolate-Oat Cookies

    Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!

  • Coconut-Ginger Rice

    Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.

  • Split Pea Sunshine and Saffron Soup

    Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.

  • Roasted Red Onion and Butternut Squash Salad

    This hearty, main-dish salad is made of chunks of roasted butternut squash, ribbons of sweet, roasted red onion, and warm and nutty toasted pumpkin seeds.