This silky-smooth recipe adds just enough spices from fresh ginger and good Dijon mustard to bring out its unique flavor.
Worthy of side dish status, this picnic picker-upper combines crisp jicama matchsticks and juicy apples with the chewiness of sharp cranberries and toasted walnuts.
Cream soups are so inviting, whether served hot or cold, and this one comes close to being a 15-minute meal!
The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.
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.
Spaghetti squash is gluten-free and high in folic acid, vitamin A and potassium, a great reason for the health-conscious to skip pasta and go for this tasty alternative.
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.
The essence of each vegetable combines to make an appetizing boost for whole wheat pasta.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
