Recipe for Mediterranean Mazidra
Mazidra is a Middle Eastern/Mediterranean dish made with lentils, a small legume that’s a nutritional powerhouse.
Mazidra is a Middle Eastern/Mediterranean dish made with lentils, a small legume that’s a nutritional powerhouse.
This scrambled tofu is packed with protein. You can eat it plain or add mushrooms, sautéed onions, chopped tomato...anything you would put in an omelet.
This vegetable soup is fast and easy with a rich cashew cream that makes it ever so satisfying. It’s a delicious way to eat inflammation-fighting cruciferous vegetables!
This hearty, flavorful soup is full of health-promoting vegetables. With the addition of legumes and the red lentil pasta, it makes a great one-pot meal.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
More beans and vegetables can be added to leftovers (if there are any) for a delicious never-ending soup.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
This flavor-packed, hearty stew pairs well with brown rice and avocado.
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
The green onion, fresh basil, dill, and lemon in this salad are a lovely complement to the spinach and quinoa.
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