Flavors of Andalucía by way of Portugal and North Africa infuse this simple chickpea stew with exotic tastes and aromas. With high protein and fiber content, and exceptional levels of iron, magnesium...
For people in love with ranch dressing, this easy recipe is rich and creamy even though it is oil free. Use it as you would normally use ranch—and maybe try something new, like using it in place of...
This easy Mediterranean farro salad is packed with bold flavor, fiber and plant-based protein. Pair it with a lemon-herb vinaigrette for added zest.
Stir-fries are great for using up whatever vegetables are hanging around in the fridge, or as a quick “no-chop” option, you can use a bag of frozen Asian vegetables.
This chickpea chicken-style salad is savory, slightly crunchy, and incredibly satisfying! Plus, it is full of healthy protein.
This Tex-Mex soup is hearty and can easily be made with ingredients from your cupboard or freezer.
These cookies are packed with walnuts, cranberries, and flax for the perfect healthy treat when you’re craving something sweet at the end of a meal.
When you think of leafy greens, you might envision a crispy salad, but greens are also delicious in soup.
Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
