This simple four-ingredient green smoothie is as delicious as it is easy and is also a great way to get lots of calcium and iron in a meal!
Cut the banana into small wheels and freeze for an hour before blending for a richer, thicker smoothie with a texture almost like ice cream.
This gluten-free breakfast entrée is reminiscent of rice pudding and is quick and easy to put together.
Joined with sweet potatoes, parsnips become a fragrant side dish that is hard to turn down, while supplying some important health benefits.
This vegan cheese sauce is creamy, smooth, melty, and savory. And the best part is that it’s full of veggies—which means that you don’t have to feel one bit guilty when eating it.
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 recipe makes a great dinnertime side dish. The blend of seasonings pairs wonderfully with the carrot and beet mixture and provides a perfect golden crunch.
Made from whole wheat semolina, Cream of Wheat was once THE breakfast dish, more popular than oatmeal or packaged cereals.
A nice combination of fresh veggies and chicken-like pieces, roasted to bring out their flavor.
These tofu steaks are fun to make! They’re a natural side to stir-fried vegetables and delicious in sandwiches or pocket breads with tomato, cucumber, onion, avocado, and lettuce.
