This vegetable soup combines the splendidly chewy, brown rice–like taste of barley with tomatoes, carrots, lima beans (another sadly misjudged food), celery, and peas for a garden of tastes and...
A steady diet of oatmeal in any of its various guises has been shown to help with lowering cholesterol and providing easily digestible complex carbohydrates.
Packed with a nutritious trio of beans, colorful and sweet corn, and a generous addition of spices, here’s a chili that will sustain a crowd.
Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
Adding ginger and cinnamon to apricots gives them an earthy, almost dessert-like flavor and would complement a turkey or duck main course.
Red lentils are the creamy base for this soup. The recipe comes together quickly and has lovely East Indian flavors, making a tasty meal for any day of the week or a fine bowl of soup for entertaining...
Try this dish with Veggie-Packed Fried Rice with Tofu for an Asian-inspired meal that will have everyone asking for seconds.
The combination of earthy turmeric — a spice with great nutritional benefit — and soy sauce heightens the savory nature of tofu and is reminiscent of meat.
