Recipes

This Middle Eastern salad is a delightful main course, side dish or pita filling. The combination of masses of iron-rich parsley and high fiber, whole wheat is the epitome of the Mediterranean diet.

Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!

The green onion, fresh basil, dill, and lemon in this salad are a lovely complement to the spinach and quinoa.

Easy as 1-2-3, these savory beans hit the spot for comfort food. Serve them up with potato salad, boiled or baked potatoes, a vegan hot dog, or eat them cold in a sandwich with pickles.

This recipe is simple to make and can be used in many ways. Try it as a replacement for margarine or butter, in place of the mayonnaise in a burger, with pocket breads and veggies, or as a dip for...

This eggless frittata is an imaginative twist on the Italian classic made with eggs.

This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley.

You might not think of pumpkin seeds as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.