The tempting flavor of sesame chicken and the very green flavor of a hummus spread made from high fiber and mineral edamame soybeans, all in a convenient hand-held package.
With influences from Africa, Jamaica and Spain, this woodsy, spicy and sweet style of cooking lends itself to almost any meat or fowl.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
A recipe of many versatile parts that will be used frequently on their own and together, this wrap is a powerhouse of antioxidants, protein and flavors.
This flavor-packed, hearty stew pairs well with brown rice and avocado.
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
This quick, colorful salad works well as a side but can also be an entire meal on its own, with soybeans—high in omega-3 fatty acids, potassium, calcium, and protein
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...