This recipe can bring joy to your holidays while keeping your health intact. The blended nuts replace the fat that usually adds to “after-dinner blahs” and clogged arteries.
Cream soups are so inviting, whether served hot or cold, and this one comes close to being a 15-minute meal!
Mazidra is a Middle Eastern/Mediterranean dish made with lentils, a small legume that’s a nutritional powerhouse.
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.
Italian “minestrone” is a vegetable soup that predates the Roman Empire and shares a root meaning with the Latin word for “to serve.” Each serving of this hearty, healthy ragout (ragout, another fine...
This dish is a perfect way to use fresh kale, zucchini, and tomatoes that grow abundantly in the summer.
These Instant Pot vegan baked beans are quick, easy, naturally sweetened, oil-free, and full of flavor.
The cranberries and almonds in this recipe combine for the perfect fruity crunch. The flax seeds are not only fiber-rich, but also loaded with omega-3s, a heart-healthy fatty acid.
This granola has no refined oils and yet is still nice and crispy.
This coconut cranberry granola is sweet, flaky, and has a slight nutty flavor, thanks to the wheat germ. It is also infused with a delicious coconut flavor and studded with chewy cranberries.
