olive oil

A cheesy, crunchy cauliflower quinoa cake topped with pomodoro sauce.

A hearty mixture of brown rice and bulgur wheat simmered with cranberries and herbs and topped with toasted pecans.

Roasted carrots simmered in a balsamic-onion reduction

Whole green beans steamed and tossed with a hint of lemon zest, fresh garlic, and parsley.

A tasty twist on traditional pesto, this recipe combines cilantro, pumpkin seeds, Parmesan cheese, garlic, and olive oil.

This vegetarian twist on a traditional Vietnamese sandwich features tender, roasted Portobello mushrooms, pickled veggies, jalapeños, cucumber, and cilantro on a baguette spread with spicy Sriracha mayonnaise.

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.

Corn, bell pepper, cucumber, leek, and radish tossed with a spicy sweet-and-sour dressing

A plant-forward sandwich of grilled Portobello mushrooms, fresh mozzarella, tomato-basil bruschetta topping, pesto mayo, arugula, and balsamic glaze on ciabatta roll.