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...
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 plant-based version with tofu and garbanzo flour is scrumptious!
The pride of Cuban chefs everywhere, black bean stew has sustained generations with its rich flavors. Scratch cooks start with dried beans and a long (very long) simmer to tenderize the beans and...
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 recipe uses millet, an often-overlooked gluten-free whole grain you can find in most grocery and health food stores.
Pronounced “ragu”, the ragout is a venerable way to prepare a mix of ingredients to enhance their flavors, and this dish epitomizes that tradition. As each vegetable is prepared in its own way, the...
Make an extra batch to freeze so you can grab them for a quick morning meal.
Everyone will love these burgers—they’re delicious, easy to make, and packed with plant protein, heart-healthy flax, and walnuts.
The antioxidant benefits of cabbage, vitamin-rich mushrooms, and the fiber and protein of farro all in one dish.
