As flatbreads become more and more popular, the best way to enjoy this increasingly expensive restaurant treat is to make it yourself. And by using fresh ingredients it’s certain to be healthy.
Cream soups are so inviting, whether served hot or cold, and this one comes close to being a 15-minute meal!
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.
The mild flavor of cashews and their ability to blend to a cream make this sauce versatile and one that can be used as a white sauce or gravy.
This hearty, flavorful soup is full of health-promoting vegetables. With the addition of legumes and the red lentil pasta, it makes a great one-pot meal.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
This whole grain, vegetable-rich side salad is seasoned with harissa, a ubiquitous North African condiment. Some like it smoky, some sweet, and some double up on the cayenne for a palate-awakening hit...
This flavor-packed, hearty stew pairs well with brown rice and avocado.
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
