Vibrant, flavorful, and nutritious, this plant-forward salad bowl combines chickpeas, roasted cauliflower and sweet potatoes, wholegrain brown rice, kale, fresh herbs, and dried cranberries with a zesty ginger turmeric vinaigrette for a hearty meal that’s sure to please.
With curried chickpeas, whole-grain brown rice, and a colorful mixture of fresh vegetables, this vegetarian Buddha bowl is a delicious and filling main course.
Whole-grain pasta tossed with fresh tomatoes, red onions, garlic, and basil.
Here’s a South American twist on an American favorite! Tender potatoes are tossed in an herby blend of finely chopped parsley, garlic, oregano and cilantro and tossed with chopped red onion, garlic, lemon juice, and red wine vinegar.
A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.
A plant-forward sandwich of grilled Portobello mushrooms, fresh mozzarella, tomato-basil bruschetta topping, pesto mayo, arugula, and balsamic glaze on ciabatta roll.
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas
These spinach and feta stuffed baked mushrooms make a great party appetizer. Top each mushroom with a little prepared tzatziki.
A vegetarian mixture of eggplant, white beans, tomatoes and onions seasoned with garlic and herbs and baked with a panko bread crumb topping.
Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro