Recipes

Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat when paired with a great pie crust.

The spread on this wrap is called sukhi dal, the Punjabi answer to hummus and perhaps even tastier.

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.

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.

Mazidra is a Middle Eastern/Mediterranean dish made with lentils, a small legume that’s a nutritional powerhouse.

No deep-fried taco shells are needed for this Mexican-inspired meal to be enjoyable and appetizing. These taco bowls are flavorful, creative, and healthful.

Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.

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.