This tasty noodle bowl contains no oil, meaning it’s healthy and lower in calories than most noodle recipes. The simple sauce packs a ton of flavor, and the variety of textures from the noodles to the vegetables (cooked and raw) makes for a dish that satisfies.
Read MoreThis Instant Pot technique result is a fluffy quinoa dish bursting with flavors and colors. It’s fun to put toppings on the table and let everyone build their own masterpiece.
Read MoreThis delicious plant-based curry is high on flavor and low on calories (about 165 calories per serving). You can customize it, using your favorite vegetables.
Read MoreAdding kale and chickpeas to this classic plant-based Italian pasta sauce gives it substance and so much more nutrition. I love the layers of textures and the bursts of flavors from the olives and capers.
Read MoreThis super-fast alternative to marinara sauce has a fresh taste and a skinny profile. No oil or butter here—just clean flavors that stand up to a mound of pasta or vegetables.
Read MoreStuff baked potatoes with shepherd’s pie filling! This clever solution gets you all the same flavors but skips the oven and making the whipped potatoes.. A perfect plant-based entree.
Read MoreFor those times when you crave the flavor of Alfredo but you don’t need the butter, heavy cream, and parmesan cheese. This lovely plant-based substitute is healthy and delicious.
Read MoreFried rice without frying? Yes! Fried rice with brown rice? Yes again. You have to try this to believe it. Healthy and delicious.
Read MoreThis recipe is fast, easy, and delicious. In about 30 minutes you have a healthy, satisfying entree for dinner that the whole family will love.
Read MoreIn this gorgeous plant-based pasta dish, the peppery arugula holds it own again the velvety lemon-infused sauce. The dish is oil-free. The combination of flavors and textures is assertive and entirely pleasing.
Read MoreNot the first combination you think of: spinach and mushrooms? They work really well in this fast and easy quesadilla recipe. Optional layers and toppings make these extra-special.
Read MoreRaw kale?? Yes, if you chop it in a food processor, you get pieces the size of your pinky nail, and the pieces are easy to chew. The peanut dressing on this salad is addictive.
Read MoreSo few ingredients, such a great taste! These quesadillas are spicy but also sweet and savory, and the texture isn’t mushy. That’s my kind of plant-based quesadilla.
Read MoreThis creamy tomato sauce gives the traditional Italian vodka sauce a run for its money. Peas are the perfect complement to the nutty, cheesy sauce, and all kinds of pasta would work well in this dish.
Read MoreThis easy recipe turns any grape or cherry tomatoes into an intriguing pasta dish that will keep you coming back for more.
Read MoreSugar snap star in this stir-fry, with other vegetables of your choosing serving as the supporting cast. The sauce brings ginger, garlic, miso, sesame, and chili flavors to the party.
Read MoreBowls aren’t always the fastest meal to make if you’re starting from scratch. Here are my strategies for cooking everything you need for a bowl in 15 minutes.
Read MoreThese delicious wraps use whole wheat flour tortillas and baked tofu to turn a well-loved traditional Chinese dish into a well-loved healthy Chinese inspired meal.
Read MoreEasy baked sweet potatoes can make for a quick lunch or dinner. Combine them with leftover soup or salad, and you’ve got a meal.
Read MoreThe secret to the kind of cold sesame noodles you eat in restaurants is Chinese roasted sesame paste. My take on this dish recalls the best sesame noodles from Chinese restaurants without the greasiness you can sometimes get.
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