Recipes

Made of thin ribbons of yellow and green squash, mingled with that strangest of gourds—the spaghetti— and supported by a creamy and indulgent mascarpone polenta.

Oranges and peppers make a satisfying, tangy crunch when mixed together, and kale, rich in iron, comes alive in the presence of citrus juice.

The surprising addition of fresh pear lifts the flavor profile of this salad from coleslaw into a special dish.

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.

Everyone will love these burgers—they’re delicious, easy to make, and packed with plant protein, heart-healthy flax, and walnuts.

Want a quick and tasty lunch bowl? Whip up a batch of the cheesy sauce to serve with whole- grain pasta and vegetables.

The vegetables and whole grains used in this recipe give the dish a big nutritional boost, while the cashew cheese adds good flavor without all the bad fats found in real cheese or purchased vegan...

These tofu steaks are fun to make! They’re a natural side to stir-fried vegetables and delicious in sandwiches or pocket breads with tomato, cucumber, onion, avocado, and lettuce.