In 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 More
This recipe started from one of the many recipes for “green rice,” but I wanted to use kale instead of parsley as the green. Taking out the butter meant building a white sauce with cashew and tofu for creaminess and texture. Delish!
Read More
Not 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 More
So 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 More
This salad has the taste of a Greek salad but is much healthier. Packed with protein and fiber, this salad does your body good. But the flavors keep your mouth happy.
Read More
This curry dish features two popular vegetables along with an appealing creamy tomato sauce with Indian spicing.
Read More
This 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 More
This fabulous dish is pure plant-based comfort food, even though it contains no oil or refined ingredients. The blend of vegetables with the plant-based cheeses hits the spot.
Read More
This easy recipe turns any grape or cherry tomatoes into an intriguing pasta dish that will keep you coming back for more.
Read More
Sugar 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 More
Bowls 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 More
The fresh basil and combination of oregano, thyme, and garlic give this classic dish its pop. The absence of oil and dairy mean it’s healthy and satisfying.
Read More
These are for people who like a classic red enchilada sauce. This filling of mushrooms, onions, bell peppers, and corn—with a little tofu and spices—is flavorful, with lots of different textures and tastes. Free of oil and other processed ingredients, these plant-based enchiladas deliver a great meal.
Read More
The magic ingredient in this recipe is time. As much as I strive for efficient recipes, I haven’t yet found a shortcut for the soaking time in this one. But almost all of the time is hands-off.
Read More
This curry is super-satisfying because it features two popular vegetables, potatoes and green beans. I replaced coconut milk with cashew milk in order to decrease the significant saturated fat that coconut milk brings with it.
Read More
In this recipe, you get the goodness of potatoes and broccoli. They bring different nutrients, textures, and taste to the party, resulting in a very satisfying dish.
Read More
This is a variation on the British “Bubble and Squeak,” a dish using potato and cabbage leftovers, fried with butter, bacon, or other fats. This is a healthier dish with tons of savory goodness, especially when topped with gravy.
Read More
No-oil method for turning bland tofu into flavorful slices of umami goodness. I love how this method takes all the jiggle out of tofu, too. The slices are great on sandwiches, or you can cut the slices up and use the pieces for bowls, stir-fries, fajitas, and the list goes on.
Read More
These 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 More
A mixture of tahini, water, and spices coats the sweet potatoes and browns them as they roast. You save calories and fat and still get a great roasted flavor.
Read More