Official website of Rachael Ray and home to all of Rachael's favorite things. From cookware and recipes to fashion, furniture and more.
No matter how you interpret Ray's recipes in your own kitchen, you're sure to be very, very satisfied
Lebanese toum or garlic sauce is food of the gods. This creamy, fluffy dip can be found at Lebanese chicken shops but did you know that you can make this in less than 5 minutes and that it is easily veganised? This is a definite pushy recipe Dear Reader!
Silken tofu makes a startlingly good swap for cream in this white-chocolate dessert – made in minutes
AMAZING vegan greek meatballs made with herbs, spices, and plant-based feta. Paired with creamy cashew feta for the ultimate vegan Mediterranean feast!
Discover vegan lemon panna cotta, a delightful blend of dairy-free yogurt, soy, and coconut milk, infused with vanilla and lemon juice. Topped with a zesty lemon glaze and zest, it offers a perfect balance of creamy and citrusy flavors, set to silky perfection with agar agar. A must-try indulgent treat!
Rachael shares her recipe for quick + easy fennel slaw.
Rich, decadent, and oh-so-flavorful, this Sweet and Smoky BBQ Sauce is a healthy nod to the famous Sweet Baby Ray’s BBQ Sauce.
With a skin-like finish, this highly nutritious BB Cream protects the skin from harmful UV Rays while nourishing it. The majority of this lightweight cream's formula consists of amazing skincare ingredients, such as Dr. Ceuracle’s signature Vegan Tea Complex that detoxifies, purifies and balances the skin, leaving the skin looking radiant, clear, strengthened and soft. It also leaves the skin hydrated with Hyaluronic Acid and provides anti-ageing care. The BB cream feels super light on the skin without any stickiness or greasiness and provides a light texture. IngredientsStar Ingredients - Green Tea Leaf Water (antimicrobial, antioxidant, hydrating, anti-inflammation), Kombucha Tea Extract (detoxifies/purifies, antioxidant-rich, anti-aging, brightens, evens skin tone, hydrates), Niacinamide (soothes, brightens, evens skin tone)Water / Aqua, Dipropylene Glycol, Caprylic/Capric Triglyceride, Titanium Dioxide, Cyclopentasiloxane, Butylene Glycol Dicaprylate/Dicaprate, Butyloctyl Salicylate, Dimethicone, Polyglyceryl-5 Polyricinoleate, Hexyldecyl Myristoyl Methylaminopropionate, Niacinamide, Dipentaerythrityl Hexahydroxystearate/Hexastearate/Hexarosinate, Magnesium Sulfate, Zinc Oxide, Butylene Glycol, Disteardimonium Hectorite, Iron Oxide Yellow (CI 77492), Dimethicone/Vinyl Dimethicone Crosspolymer, 1,2-Hexanediol, Panthenol, Polyglyceryl-4 Isostearate, Polymethylsilsesquioxane, Euphorbia Cerifera (Candelilla) Wax, Polyglyceryl-4 Diisostearate/Polyhydroxystearate/Sebacate, Triethoxycaprylylsilane, Glyceryl Caprylate, Caprylyl Glycol , Trihydroxystearin, Polyglyceryl-3 Oleate, Camellia Sinensis Leaf Extract, Saccharomyces Ferment Filtrate, Iron Oxide Red (CI 77491), Schisandra Chinensis Fruit Extract, Aluminum Hydroxide, Diisostearoyl Polyglyceryl-3 Dimer Dilinoleate, Fragrance, Ethylhexylglycerin, Iron Oxide Black (CI 77499), Adenosine, Camellia Sinensis Leaf Water / Aqua, Tocopherol, Oryza Sativa (Rice) Bran Oil, Sodium Hyaluronate*Ingredients subject to change at manufacturer's discretion. How To UseUse after cleansing, toner, essence, serum, and any other active productsApply a small amount on your faceGently spread it across your face until fully absorbed
Brinjal or Wambatu Moju or Sri Lankan Eggplant Relish was one of my very favourite accompaniments for curry when I visited Sri Lanka last year. Eggplant is cooked down until sticky sweet and delicious and this is one of most delicious ways to eat eggplant. This is a pushy recipe Dear Reader if you love curries!
Easy step by step instructions to make homemade vegan strawberry pop tarts. Great for kids, or to bring to a party as they are just so darn cute!
These Vegan Almond Butter Snickerdoodles are a healthier cookie, packed with cinnamon and perfect for the holidays. palm oil free and soy-free.Vegan Snickoerdoodles.
Great served hot or room-temperature, these quinoa patties are packed with herbs, kale and creamy feta cheese. Adult and kid-friendly, and perfect for lunches on the go.
Try to use as many varieties of beets and oranges as you can find to make the most colorful dish.
You'll find about 1,000 uses for this recipe for vegan Thousand Island dressing. Whip up a batch, and you'll soon discover why it's so popular.
This is perfect when you need ballast, comfort and cheer. It’s certainly not light, and you may of course use less sauce per pasta (and indeed less pasta, too) than I advise, but I have very much modelled it, as its title indicates, on that traditional British delight, spag bol, which is always much more heavily sauced than any Italian would condone. I do want to say that this is no second-best meat substitute, but a gorgeously rich sauce in its own right: the aubergine/eggplant melts into the lentils, and the dried mushrooms — predominantly the soaking liquid — bring an intense umami depth. Should you not have any dried mushrooms to hand, you could by all means stir some marmite or vegemite into the 250ml/1 cup freshly boiled water until it dissolves, and add this along with the tins of tomatoes, but if you can get the dried mushrooms, they bring a magic of their own, which I would be unwilling to do without. And please bear in mind that this thick, meaty lentil sauce also makes, when topped with mashed potato, a glorious vegan-friendly shepherd’s pie. And should you wish to eat it as a stew with rice, then I suggest you add another tin of chopped tomatoes when you cook it. This makes 2 litres/8 cups sauce and you will need 1-1½ cups (or enough to come up to 250-375ml in a measuring jug) for 100-125g/4oz spaghetti per person; therefore this amount is enough to feed 4-8 people, using 500g to 750g/1lb to 1½ lbs spaghetti. I know this makes a lot, and many of us are eating in small groups or singly right now, but since you do need to cook everything for a good long time, and would still have to even if you halved the recipe, it makes sense to me to cook up a big batch and freeze portions to make your life easier later. For US cup measures, use the toggle at the top of the ingredients list.
Bombay Potatoes are easy to make with aromatic spices like garam masala, cumin, ginger and juicy tomatoes. It is an amazing dish that the whole family will enjoy. Make this favorite at home, crispy on the outside, fluffy on the inside. An easy potato recipe which is great as main or side dish.
Using dried chickpeas in this recipe from the cookbook "Israeli Soul" leads to a texture and flavor in these falafel that you just won't get from their canned equivalent.
In this mildly spicy Ethiopian dish, carrots, cabbage, onions, garlic and ginger are cooked until sweet and silky. Turmeric lends an earthy flavor.
Naturally delicious, gluten free, sugar free and dairy free! Raw vegan chocolate donuts are a delicious and healthy treat!
Our easy vegan tian is infused with aromatic herbs and features beautifully layered vegetables on a bed of tomato sauce. This baked vegetable ratatouille requires only 10 minutes of hands-on time and is a gorgeous and healthy side dish!
Vegan Ramen Recipe that you all waited for a long time!! I'm thrilled to share my vegan ramen recipe with you all, I promise you, this is the best!!
Vegan dishes do not need to be boring or tasteless. This vegan taco recipe is great for snack time. Perfect dish to serve your non-vegan friends to showcase that vegan diet is delicious and healthy.
No matter how you interpret Ray's recipes in your own kitchen, you're sure to be very, very satisfied
This vegan Sausage and Greens Pasta is a 15-minute vegan pasta recipe that is meaty, hearty, and so satisfying. Jazz up store-bought marinara sauce, cook your favorite vegan sausage and lots of greens, and you're on your way to a simple but gourmet-tasting meal!
It’s the perfect vegan salad dressing for all your crunchy salads but also works fabulously as a dip for crudités, pizza, vegan wings, and potatoes.
This Vegan Gambian Peanut Stew is vegan, gluten-free, and plant-forward, but it tastes like comfort food! Packed with hearty ingredients like protein-rich white beans, sweet potatoes, and kale, it's a feel-good meal that'll become your new favorite vegan dinner!
Everyone loves a donut. Who doesn't? Recently I was up in Vermont with my family and we tasted some locally baked maple cream donuts, and they were SO good. Naturally, I wanted to re-invent them and make them no-bake, vegan, and with whole ingredients that I could easily pronounce. These
For an in-depth discussion on how I use these 10 ingredients, be sure to check out the Youtube video! 1. Sweet Potatoes Bake them whole. Pierce the flesh of unpeeled, washed sweet potatoes and bake at 400-425°F/ 204-218°C or for 45-60 minutes until soft and buttery on the inside. For lunch or dinner, scoop out...
This mild miso soup is a delicious, soothing protein-infused vegetable broth that is full of nutrients and flavor.
Feed your body with five whole days of fresh, healthy and delicious raw vegan recipes! Everything is easy to throw together and super satisfying.
Vegan Ayamase stew that is paired with ofada rice
A super healthy, crunchy lunch you can make ahead that will leave you feeling fresh & energized. It’s customizable with whatever veggies you want, low carb and friendly for all diets!
This Creamy Vegan Pantry Pasta is made with just a handful of everyday pantry staples and it’ll quickly become part of your regular easy weeknight dinner rotation. It’s creamy, cheesy, and smoky and indulgent yet healthy, and guaranteed to be a crowd pleasing meal.
This vegan Sausage and Greens Pasta is a 15-minute vegan pasta recipe that is meaty, hearty, and so satisfying. Jazz up store-bought marinara sauce, cook your favorite vegan sausage and lots of greens, and you're on your way to a simple but gourmet-tasting meal!
This delicious zucchini boat recipe is a part of my Raw Vegan Freedom Food Cookbook! There are 47 other recipes with healthy meal plans, grocery lists, and more in the book. I highly recommend you checking it out for yummy plant-based goodness! Whether you just want to be healthy or lose weight the right way, this book has so many options!You can also get my Freedom Food eBooks as a bundle if you want both raw and cooked meals. If you add it all up, that's 90 meals! Ingredients 2 large zucchinis 1/2 cup cashews 1 tsp turmeric powder 1/4 tsp pink Himalayan salt 2 tsp apple cider vinegar 1 tsp yellow mustard Pinch black pepper Dash of paprika (topping) Serves 1 Directions Slice both zucchinis in half (longways). Scoop out insides and put them into a high speed blender. Add the rest of ingredients to a blender and blend on high until smooth and creamy. Put the blended mixture into a to-go container and zucchini boats into a separate to-go container in the fridge or until ready to serve. Scoop the deviled mixture into zucchini boats before serving, enjoy! Get all 47 other recipes in my Freedom Food Raw Vegan Recipe book now! 🤤 Tag me on Instagram if you make this meal, I love seeing all of your yummy creations!
