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Pot pie is a classic, and this vegan version won’t let you down. You may trade out vegetables depending on what you have in your refrigerator, but peas and carrots are usually dependably available in...
These black bean-quinoa burgers make a great addition to a summer picnic or potluck.
These are easy to make and foolproof to bake because the mixture gets cooked through in a short time, leaving each ball with lots of crispy surface and a tender, meaty center.
This pilaf can stand alone with its protein, grains, and vegetables—a lovely entrée. It makes a special meal for entertaining when served with the No-Meat Balls.
This recipe uses millet, an often-overlooked gluten-free whole grain you can find in most grocery and health food stores.
This recipe is versatile: the lentils can stand alone as an entrée with greens, potatoes, and a salad; or they can be eaten over rice and topped with a salad and dressing.
Stir-fries are great for using up whatever vegetables are hanging around in the fridge, or as a quick “no-chop” option, you can use a bag of frozen Asian vegetables.
This savory garbanzo dish is bursting with flavor and good nutrition. Add any vegetables—such as chopped spinach, thinly sliced Chinese cabbage, tomatoes, cucumbers, etc.—to the bowl to individualize...
This rich and creamy stroganoff is delicious served with noodles or brown rice.
This dish can be made ahead and refrigerated, taking the rush out of your last-minute dinner prep!
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