Shredded Brussels Sprouts, Citrus, & Cranberry Salad
This bright and crunchy salad celebrates seasonal flavors and textures.
This bright and crunchy salad celebrates seasonal flavors and textures.
This recipe is versatile: the lentils can stand alone as an entrée with greens, potatoes, and a salad; or they can be eaten over rice and topped with a salad and dressing.
This pilaf can stand alone with its protein, grains, and vegetables—a lovely entrée. It makes a special meal for entertaining when served with the No-Meat Balls.
Full of flavor, fiber, and easily customizable with the veggies you have on hand, it is sure to be a favorite addition to any Asian meal!
This rich and savory morning entrée is easy to prepare and eliminates all the heavy fats and meat found in traditional gravies. It really hits the spot on a cold winter day served over whole grain...
For those who aren’t big fans of cauliflower—a healthy, cruciferous vegetable—this is the perfect way to serve it.
This gluten-free breakfast entrée is reminiscent of rice pudding and is quick and easy to put together.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
This rich and creamy stroganoff is delicious served with noodles or brown rice.
Tofu is a great substitute for the egg that you find in regular fried rice, giving the dish a familiar texture.
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