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 recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
This is a delicious fall and winter soup with hearty vegetables and a meaty flavor.
This delicious, make-ahead treat is loaded with possibilities.
Kale and other greens are so good for your arteries and bones, and here is a lovely way to include them in a meal.
This delicious plant-based alfredo sauce is quick and easy to make. Put noodles on to boil, blend the sauce while the vegetables are steaming, and—voilà, a flavorful meal in minutes!
This vegetable soup combines the splendidly chewy, brown rice–like taste of barley with tomatoes, carrots, lima beans (another sadly misjudged food), celery, and peas for a garden of tastes and...
This cashew cheese has multiple uses. You can store it in the freezer to have on hand for convenience, and yet, it just takes five minutes to make. It resembles batter and, when cooked, thickens to a...
This recipe uses millet, an often-overlooked gluten-free whole grain you can find in most grocery and health food stores.
This dish celebrates the nutty taste and versatility of the chickpea by adding Middle Eastern flavors for a hearty vegetarian meal.
