Eating mostly healthy most of the time
This vodka sauce lasagna with spinach and basil is seriously protein-packed – it contains lentil and brown rice pasta, silken tofu and cottage cheese.
Carrots and sweet potato are puréed with ginger, cumin, coriander and coconut milk, resulting in a velvety soup that’s rich in vitamin A.
For all of those vegetarians dreading Thanksgiving – I’ve got you 😉 This white bean stew will even make the plates of turkey-eaters!
Apple butter enters a Nature Valley bar with all of the crunch and without any of the crumbs.
This easy, slightly tangy whole wheat summer pasta salad makes great use of vegetables and herbs while they’re in their prime!
Fruity and fluffy
Follow the recipe or customize by adding in your favorite vegetables. This is a great way to repurpose leftover roasted veggies!
These caramelized, spiced potatoes are sweet, crisp and so versatile.
A flaky-crusted, colorful, tart dessert that will put your summer fruit to good use.
When I don’t know what to cook, I make this Herbed Farro and Lentils With White Wine dish.
I’ve finally perfected my peanut sauce, and I’m so excited to share the recipe!
This vegetarian staple just got a fiery upgrade