These nutty and chocolaty frozen pops are another medium of summertime dessert

Sick of mid-week pizza? Try this white pizza with three types of creamy cheese and Swiss chard.

This spicy and sour soup preps you for flu season

Mixed with fried capers and topped with golden, crisped-up shallots, you’ll hear, “Pass the Brussels sprouts!” numerous times around the holiday table.

Skip the pine nuts and try sunflower seeds instead to make your pesto even nuttier – and healthier!

This power combination of creamy chickpeas, nutty quinoa, nutrient-dense veggies and flavorful herbs makes for a delicious vegetarian meal.

Falafels aren't just rich in protein. Just 1 serving of our falafel-filled sandwich provides almost half of your daily value of folate, essential for rapidly growing tissues.

Our veggie Thai curry variation is by Thai chef Pailin Chongchitnant of the mega-popular YouTube channel “Pailin’s Kitchen.”

This easy, hearty Roasted Vegetables & Goat Cheese Pasta Salad is delicious served cold (but great warm, too). Kitchen getting too stuffy for your liking in this summer heat? Head outside, fire up the BBQ and easily prep all your veg on the grill.

These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.

This version is a traditional baba ghanoush with a twist: We added a roasted bell pepper for a gorgeous smoky flavor. When in season, add fresh pomegranate arils as a garnish.

A creamy cashew sauce stands in for ricotta in this plant-based bake. We top it with Pecorino Romano cheese, but if you prefer to keep it dairy-free, you can use a sprinkle of nutritional yeast.

This lentil-based filling is surprisingly similar to meaty versions thanks to the garlic and taco seasoning — make sure you use a brand without added sugar or other additives.

Made with quinoa and black beans, these crispy patties will leave you feeling satisfied for hours.

Topped with a rich cashew sauce, lettuce and tomato, you have yourself a high-protein BLT, minus the meat.

Spicy-sour jerk seasoning is ideal for waking up protein-rich tofu in this delightfully tropical meal-in-a-bowl.

Crispy-chewy flatbreads made from chickpea flour are a popular street food in southern France, where it’s known as socca. Our version is topped with a creamy cashew sauce and a bevvy of veggies.

Slathered in a flavorful basil pesto, these balsamic-marinated mushroom burgers are served with crispy quinoa-crusted onion rings.

These vegetarian nuggets substitute chickpeas for chicken.

Another Middle Eastern classic, this savory bread pudding–style dish features a base of flatbread topped with creamy hummus.

Sof eggplant, roasted on skewers, t is nestled onto a bed of green lentils drizzled with a delicious miso glaze.

This simple recipe will add flavor to any of your meals.

Move over chocolate bark, frozen yogurt bark is the new kid in town. Use fresh or frozen fruit, but make sure to separate any clumps if using frozen.

Skip the pizza delivery this week and premake your own mini pizzas.

Reminiscent of a cheesy artichoke dip, this snack uses the creamy mixture to top zucchini rounds for a lighter bite.

It’s a big, fluffy pancake filled with juicy strawberries, except our Dutch baby has none of the white flour or sugar usually found in this tasty breakfast.

The mild flavor of tofu pairs with just about anything and can be jazzed up in so many ways. Plus, it’s also packed with quality protein. In this recipe, creamy tofu is coated with a crispy coconut crust and paired with spiced up, sautéed veggies. It’s the perfect meatless meal for your whole family or serve this up as a side dish!

This tortilla salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.

Reminiscent of fried rice, this hearty dish packs savory, salty, sweet and umami flavors all in one nutritious meal.

Yes, you can enjoy collard greens raw. Just like kale, all it needs is a little massage to break down its fibers and soften it up. Consider wearing food-safe gloves, as the turmeric could stain your hands.

This vibrant smoothie is almost too pretty to drink, but it delivers a triple hit of anti-inflammatory pineapple, ginger and turmeric in every delicious drop.

Intensely flavored with a blend of anti-inflammatory spices including turmeric, cinnamon, ginger and garlic, this fragrant curry with healing powers will warm you up from the inside out.

Yogurt and pineapple add a tangy flavor to this satisfying morning bevvy. For a pretty presentation, garnish with lime zest.

If you’re looking for the appeal of a deep-fried appetizer without any frying at all, these just might become your go-to option. Panko makes the exotic vegetable fries deliciously crunchy, while the cool, creamy, cashew-based dip adds a fresh, bright note.

If you’re a cheesecake fan, this goat cheese tart will make you fall in love all over again. The tangy filling is topped with a simple but elegant compote featuring fresh blackberries and figs.

Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here. Warning: the crispy quinoa topping is highly addictive.

These halloumi tacos with are spicy avocado mash are an incredibly tasty vegetarian meal option.

We’ve upgraded the typical beans and rice with loads of toppings including cilantro, avocado and feta cheese. Feel free to customize it to your taste with any other chopped vegetables or herbs you have on hand.

It’s easy to make your own nut milk at home with a high-speed blender.

This version of the Syrian roasted red pepper dip is sweetened with a date to avoid refined sugars. Urban suggests it as a snack for your next book club night, but we also love it as a topper for a piled-high bowl.

Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.

Find cauliflower crusts in the freezer section of your grocery store, but read the instructions as some brands require pre-baking.

The garlicky mayo on these burgers is so good, you may need to make a triple batch for all your sandwich needs. And the patties are a tasty meatless option you don’t have to fire up the grill for.

Meatless Monday has a nice ring to it, but meatless Fridays make a lot more sense to us — use up all your perishable proteins early on in the week and then eat vegetarian to finish up the produce you have left. Halloumi is a semi-hard cheese that stands up to heat without melting, making it the perfect meatless protein to make on the grill. Make the vinaigrette on Sunday, and prep the salad the day of.

This veggie-packed smoothie is a potent health and beauty elixir full of mineral-rich greens for more energy and glowing skin.

Cacio e pepe means “cheese and pepper” in Italian dialects, and we can’t think of a tastier way to serve up a side dish of spiralized butternut squash. For the best noodles, look for squash with long necks and smaller bulbs. We use Parmesan and Grana Padano cheese for more flavor, but you can use just Parmesan if you prefer.

Most pancakes are so high in carbs that you need to snooze before lunch, but this version made with almond and coconut flours and no sweeteners contains only 12 grams of carbs per serving.

Eggs and greens are a perfect combination of protein and veggies to energize you all day long.

This meatless lasagna uses a genius swap for wheat noodles (hello, sweet potatoes!) for the ultimate healthy twist on this classic comfort food.

The key to this mayo-free dip is hearts of palm, which lend a light creaminess when blended up with lemon and Parmesan, for a twist on a classic.

We've taken the classic combo of grilled cheese and tomato soup and reinvented it. In our version, the grilled cheese is made into croutons and served on the soup — chop them larger or smaller depending on your preference.

The secret to making this soup extra fast is frozen butternut squash — here, it's blended with coconut milk and an array of aromatic spices.

Shredded carrots and parsnips are seasoned with curry powder in these no-fuss fritters. You can shallow fry them in avocado oil or bake them. Pair them with a sauce for dipping, if you like.

These stuffed savory pastries are a traditional Indian favorite. Sweet potatoes, cauliflower and spices are cooked together to create a mouthwatering filling for the easy whole-wheat phyllo dough.

The combination of beets and carrots make these baked latkes naturally sweet. The feta and chive crumble adds some savory flavor to the dish.

The medley of fall vegetables combine to make a wonderfully warm and comforting soup.

Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.

Sweet potato wedges glazed with maple and vanilla are a healthier take on the traditional sticky-sweet marshmallow-topped casseroles. The sweet potatoes can be roasted up to a day in advance and reheated with the glaze just before serving. Spice-roasted pecans add crunch, but they are optional.

You can par-roast the cauliflower for this sweet-savory dish up to 3 days in advance and simply reheat before tossing the florets with the vinaigrette, cranberries and pine nuts before serving. It’s an ideal do-ahead side dish for everything from pork to turkey.

Quinoa is a nutritious alternative to white rice. Here, it's layered with marinara, eggplant and three types of cheese for a fresh take on eggplant parmesan.

Dark leafy greens, sautéed with onions, raisins and garlic pair beautifully with meaty cauliflower steaks for a hearty and satisfying plant-based meal.

These tofu fries make for a crispy treat when you’re craving comfort food. The miso peanut sauce creates a sweet and delectable dip.

This super-simple curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric.

This chile-spiced veggie stir-fry makes a quick and healthy dinner. The addition of the superfood MCT oil turns this into keto-friendly, brain-boosting meal.

Red lentils add protein to this meatless main with cauliflower and sweet potatoes. Making your own paste with chiles, ginger and garlic adds heaps of flavor to the dish with just a whirl in the food processor. Serve the curry with whole-grain naan or pita bread.

Chickpeas and an array of colorful veggies combine for a complete meal.

This easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to add to your dinner rotation!

Our twist on this classic bread and tomato salad, uses pita bread and roasted red peppers for a fresh and easy weeknight meal.

This vegetarian pita sandwich is a healthy and nutrient-packed meal that will liven up your lunch box.

This creamy (but cream-free) soup combines bell peppers and potatoes to create a bright and slightly spicy soup.

Power up your diet with this dairy-free smoothie.

This is an eye-catching green dip topped with salty feta and dill. Colorful pink watermelon radishes can be used instead of bread to scoop up this tasty bowl.

Prep these vibrantly colored veggie patties on Sunday, then simply heat them up during the week. Serve on buns or in lettuce wraps with our speedy Lemon Avocado Sauce smothered over top.

Lentils are a real recipe workhorse. Use them in stews and soups or salads and side dishes..

Try these hearty mushroom walnut lentil balls served over whole-wheat spaghetti or on a roll with mozzarella cheese and marinara sauce.