This power combination of creamy chickpeas, nutty quinoa, nutrient-dense veggies and flavorful herbs makes for a delicious vegetarian meal.
Sof eggplant, roasted on skewers, t is nestled onto a bed of green lentils drizzled with a delicious miso glaze.
Cherry Bomb peppers may look cute but these little guys pack the heat! The round red peppers – also known as Hungarian cherry peppers – are about as spicy as jalapeños and have a thick, crunchy flesh that stands up well to cooking. Keep the basil stems and toss them in your sauce for extra (and effortless!) flavor. The stems become very tender when cooked, so there's no need to remove them before serving.
Tip: If you want to add a little variety, try serving half the recipe on eggplant rounds and the other half on Portobello mushroom caps. They both take the same amount of cooking time and offer a toothsome, meaty texture.
A quick and easy take on eggplant Parmigiana, our eggplant casserole skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.
Jam-packed with veggies, nuts and herbs, this flatbread makes a hearty, satisfying appetizer. Paired with a simple green salad, it also makes a great entrée for four to six people.
Chapati is a type of unleavened bread common in South Asia. Prepare the dough first and let it rest while preparing the curry. The chapati cooks quickly, so finish it just before serving the meal.