A recipe of many versatile parts that will be used frequently on their own and together, this wrap is a powerhouse of antioxidants, protein and flavors.
For those who aren’t big fans of cauliflower—a healthy, cruciferous vegetable—this is the perfect way to serve it.
This dish is a perfect way to use fresh kale, zucchini, and tomatoes that grow abundantly in the summer.
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
Pot pie is a classic, and this vegan version won’t let you down. You may trade out vegetables depending on what you have in your refrigerator, but peas and carrots are usually dependably available in...
This apple-oat bake is a quick and simple-to-prepare breakfast dish. You can make it in the evening, pop it into the oven, and set it to automatic bake.
If you’re looking for a tasty, plant-based bar to give your day a kick-start, look no further. These energy squares are protein-packed and fiber-rich, loaded with so much goodness in each serving.
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.
This fruit-sweetened jam—with only four ingredients and no refined sugar—pairs nicely with Tender Whole Grain Cornbread.
This recipe uses millet, an often-overlooked gluten-free whole grain you can find in most grocery and health food stores.
