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...
Bold, savory and protein-packed, this berbere veggie skillet is full of flavor, fiber and nourishing ingredients. Cook it all in one pan for an easy dinner.
This gluten-free breakfast entrée is reminiscent of rice pudding and is quick and easy to put together.
Aquafaba is just a fancy word for the liquid from a can of chickpeas. It’s easy, inexpensive, has a neutral flavor, and makes stiff peaks that are swoon worthy.
This recipe is a great way to celebrate the abundance of summer.
Make this simple plant-based condiment and keep it on hand in the refrigerator for a ready-to-go topping.
By using quick-cooking brown rice in this recipe, you get more nutrition than from commonly used white rice.
Enchiladas come from Mexico and date back to at least the Mayan culture. They consist of corn tortillas wrapped around a filling, covered with sauce, and baked.
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!
Bet you can’t eat just one of these tender-on- the-inside, crisp-on-the-bottom pastries!
