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Eggplant Cannelloni with Pine Nut Romesco Sauce
This vegan version of the classic Italian dish wraps a flavorful quinoa and vegetable blend in tender slices of baked eggplant. Submitted by: Dr. Fuhrman
Red Cabbage Coleslaw
A simple vinaigrette of oil, vinegar, mustard seed, celery seed, and sugar pairs effortlessly with the combination of fresh vegetables in this coleslaw recipe.
Pistachio Date Quinoa Salad
A salad as diverse as it is delicious. Serve warm for best flavor.
Secure lid and remove lid plug. Select Variable 3. Turn machine on, take zucchini pieces and drop them one by […]
Pair this spicy marinade or dipping sauce with grilled fish, chicken, red meat, sausage or veggies.
A classic well-liked bread that can be served for dinner, made into sandwiches, or toasted for breakfast.