This delicious plant-based alfredo sauce is quick and easy to make. Put noodles on to boil, blend the sauce while the vegetables are steaming, and—voilà, a flavorful meal in minutes!
This recipe is a great way to celebrate the abundance of summer.
Make this simple plant-based condiment and keep it on hand in the refrigerator for a ready-to-go topping.
By using quick-cooking brown rice in this recipe, you get more nutrition than from commonly used white rice.
Soy curls are a great chicken substitute and excellent source of protein, with the sliced almonds giving it that extra-special finish.
Full of flavor, fiber, and easily customizable with the veggies you have on hand, it is sure to be a favorite addition to any Asian meal!
This omelet is so chock-full of vegetables it will make a perfect start to the day or a healthy low-fat, high-fiber lunch item.
The thin Spanish frittata calls for rich flavors and a dense texture courtesy of potatoes, and can be served straight from the oven or cold as a first course.
The frittata enjoys a slow cook with all ingredients firming up at the same time
Bet you can’t eat just one of these tender-on- the-inside, crisp-on-the-bottom pastries!
