Plant-Based

Inspired by the bold flavors of dal, the traditional Indian lentil dish, our hearty vegetarian patties are delicious served on their own or with warm whole-grain naan bread – just be sure to top them with our addictive sweet-tart mango chutney!

In this good-for-you dessert, slow-
cooked apples are packed with a 
buttery oat crumble then finished 
with a maple cider sauce.

We slashed 263 calories from this classic dish, 
and it's just as creamy, cheesy and indulgent as ever.

No holiday would be complete 
without a pumpkin pie to share with family and friends. Try my clean version of this seasonal favorite.

A classic finish to any holiday meal, these elegant, individual-sized apple crumbles are topped with creamy, decadent crème fraîche. Their presentation is sure to impress, and they can be made almost entirely in advance and assembled at the last moment.

Prep this delicious fruit-filled protein smoothie first thing in the morning or whenever you need an energy boost!

Onions are full of phytonutrients that reduce inflammation and can help prevent cancer and heart disease. Add healthy fats to your stuffing with protein-rich pecans and vitamin E–packed sunflower seeds. Season your stuffing while loading up on antioxidants with fresh tarragon, a peppery herb that contains potassium, iron, calcium and vitamin A, and with fresh parsley, an incredibly rich source of vitamins A, C and K.

The slow cooker makes this moist chocolate brownie a cinch to prepare. For the topping, dark sweet cherries are simmered with maple sugar to yield a glossy crimson sauce. If you’re trying to avoid caffeine, omit the espresso powder.

Get into the autumn mood with an apple salad that is perfect for a quick and healthy lunch that won't leave you feeling hungry throughout the remainder of the workday.

Three high-powered superfoods – 
ginger, cacao and goji berries – infuse 
this decadent chocolate bar with serious 
anti-inflammatory and antioxidant benefits.

This delicious, plant-based recipe includes sea vegetables, local produce and healthy, filling grains. Naturally full of iodine, vitamin C, manganese and vitamin B2, seaweed is a clean eater’s best friend!

Homemade coconut bacon with 
smoked paprika and maple syrup is 
the star of these piled-high sandwiches. We suggest making extra coconut 
bacon to use on salads, pastas or to eat out of hand – you’re going to want to 
put it on everything in your meal plans!

We’ve packed this soup with a triple-punch of greens – kale, Swiss chard and spinach. These greens contain antioxidants that help fight against oxidative stress and may help in the prevention of cancer. We’ve also added a finishing touch of pepitas (also known as pumpkin seeds), toasted with aromatic turmeric and ginger.

An ooey-gooey pizza without cheese? You bet! Our creamy cheese made from blended pine nuts, garlic and dill adds serious flavor and texture to this whole-grain pizza with roasted sweet potato and balsamic-glazed fennel.

The farro for this deliciously crispy crab cake-like dish is purposely a little overcooked and sticky to help the cakes hold their shape during cooking. An avocado aioli-style sauce and tomatoes on top 
add creaminess, brightness .

These easy, portable gluten-free cookies are the perfect solution for busy days when you need an energy boost that fit into your meal plans without weighing you down.

Quinoa flour and lager coat these golden cauliflower florets. 
We use cashews as the base for our dairy-free dipping sauce 
along with nutritional yeast to give it an extra-cheesy flavor.

A rainbow of vegetables – butternut squash, Brussels sprouts and radicchio – makes this whole-grain bowl a powerful medley of fiber and antioxidants. We use ground turmeric to add flavor and anti-inflammatory properties to the roasted squash. Turmeric is being studied for its ability to prevent or slow the spread of cancer, so we suggest keeping it handy in your cupboard and using it liberally.

We’ve swapped out chickpeas for edamame in this twist on typical falafel. Served with a homemade sweet and sour papaya chutney and creamy yogurt, this is a full meal in a wrap. For a kick of heat, try a quick spicy tahini sauce instead of yogurt – simply whiz up tahini paste, water, lemon zest and juice, and a red chile in a food processor and you’ve got another element to add to these wraps!

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.

Prep and cook your raw veggies so they're ready to use for snacks, stir-fries, salads, sandwiches and wraps.

Make your own granola to serve with fresh fruit and your favorite yogurt for a quick breakfast.

Greet fall with this hearty salad layered in a Mason jar for easy transporting. 
For extra flavor and vibrant color, we’ve simmered the quinoa with beets.

Ditch the store-bought chocolate spreads that contain nasty oils and sugars – with our 10-minute, 3-ingredient recipe, you'll get all the same luscious, chocolaty flavor without an ounce of guilt.

Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.

Try this bright and clean 
twist on pesto pasta from Candice Kumai and enjoy 
a perfect and practical 
fuss-free meal tonight.

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.

Sliced plums add a stunning and delicious layer to this whole-grain spelt cake scented with cinnamon and cardamom.

Beautiful cilantro flavor infuses this roasted corn and black bean salad. We suggest using canned beans, but you can also use dried if you have time.

Toasted curry powder is combined with yogurt, buttermilk and mayonnaise for an aromatic and creamy dressing for this curry pasta salad.

We slashed the sugar from this classic dessert to let fresh summer berries shine.

Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day-old bread. Grilling the tomatoes gives our version a delicious twist.

This no-cook, summer-fresh dish is inspired by the Italian Caprese salad.

Sweet honey and pungent ginger give this carrot dip just the right amount of punch. We love dipping bell pepper strips, snap peas or zucchini sticks into this velvety recipe.

This tangy spread hits all the right flavors – subtly sweet, spicy and salty. Use it to add flavor to roasted veggie or prosciutto sandwiches.

What do you get when you mix East Indian curried eggplant vindaloo with West Indian roti? You get the ultimate, flavor-packed curry all in one wrap.

Homemade salsas may help reduce your risk of chronic diseases such as type 2 diabetes, cancer and heart disease, all the while promoting healthy skin, increased energy and healthy weight.

Stay away from the sugars and preservatives of grocery store salsa with a homemade fresh salsa crura recipe.

Slather your burger 
with a cashew cream sauce that 
is high in protein, magnesium 
and iron, and add fruity flavor 
with sweet peaches, which contain vitamin C, fiber and potassium.

Baba ghanoush lovers take note – this luscious dip is inspired by your favorite eggplant dip, but we’ve swapped in roasted cauliflower for a cruciferous twist. Try it with carrots and cucumbers or seasoned toasted pita chips.

Rich ricotta cheese is the perfect accompaniment 
to sweet peas in this vibrant spread. Try it over garlic and olive oil crostini as an appetizer or with simple whole-grain crackers.

Try this classic homemade salsa verde to spice up any meal.

Creating your own salsa using whole, flavorful ingredients will make those tortilla chips and that burrito more than just another party snack or midday meal.

We love using large green Spanish olives for this recipe, which are sometimes stuffed with pimentos – but any flavorful variety works.

In this hearty chicken salad, bright lemon and earthy fennel, everything benefits from a little time on the grill, even the romaine. Crumbled feta adds a creamy counterpoint.

There’s so much going on with this scrumptious dessert – juicy peaches, buttery-sweet topping, cardamom-laced cake and even a touch of rum. Best of all, 
it’s easy to put together. Try it with other stone fruits – nectarines, plums, apricots 
or a combination.

This Mexican-inspired fondue is simple yet flavorful, and it cooks right on the grill – though you can also use the stove top or your grill’s side burner, if it has one. For dipping, serve chunked grilled or raw vegetables, chunked grilled sausages and tortilla chips on the side.

This quick version of Vietnamese pho has you add the standard garnishes, such as scallions and sprouts, right to the pot, so all you have to do is ladle it into bowls and serve. Spicy daikon radishes stand in for rice noodles.

Forget black beans, these vegetarian tacos feature protein-packed lentil meatballs.

This hearty vegetarian sandwich features oven-baked, "breaded" eggplant.

Jicama, also known as the Mexican potato, has a refreshing crunch that is a perfect backdrop for this herb-and-spice coating. Served as a snack, appetizer or side dish, everyone will be impressed with this not-fried, lower-carb take on curly fries.

Makes these almond biscotti energy balls for a quick, on-the-go snack that is healthy, delicious and vegetarian.

This vegan twist of traditional caesar dressing is perfect served over kale, chard or romaine lettuce with sun-dried tomatoes, capers and whole-grain croutons.

Serve this Asian-inspired dressing over fresh basil leaves, cilantro, bell peppers and spiralized zucchini.

Peak-season asparagus is lightly grilled then tossed with arugula, roasted beets and strawberries in this colorful, warm-weather salad.

This easy veggie salad features adzuki beans, which are incredibly high in fiber and protein.

Sweet apple, crunchy celery and pungent blue cheese make for the perfect combination in this 25-minute slaw.

Roasted plantains and toasted coconut and macadamia nuts top this gloriously fresh tossed salad with creamy yogurt and saucy pineapple vinaigrette.

Soft, sweet watermelon offsets the toasted crusty bread in this cooling salad. Peppery arugula, salty feta and easy grilled paprika-rubbed chicken round it off for a complete meal.

A classic butter perfect for melting over or dipping seafood, such as lobster. It’s also a great accompaniment to roasted or grilled vegetables such as potatoes and asparagus.

Try this vibrant, Asian-style butter on grilled salmon or shrimp, or melt it over cooked vegetables such as sweet potato or zucchini.

Oozing from the oven, Brie cheese is smothered in a delicately flavored strawberry sauce with a touch of honey and lavender.

Packed with veggies, chickpeas and crunchy pita chips, this Lebanese salad makes a satisfying meal. If you can’t find Za’atar, a Middle-Eastern spice blend, make your own variation by mixing equal amounts of dried thyme, sesame seeds and ground sumac.

This salad is inspired by an Israeli sandwich known as Sabich – containing fried eggplant, boiled eggs, chopped vegetables and tahini all stuffed into a pita. In our satisfying main dish salad, we’ve taken all those same ingredients but roasted the eggplant instead.

Nutrient-rich fennel is a great source of vitamin C, potassium and the anti-inflammatory compound anethole, which has shown potential for boosting your body’s defenses against cancer.

Rhubarb’s red stalks are full of B-complex vitamins, phytonutrients and antioxidants such as beta-carotene, which help prevent disease and elevate hair and vision health.

A colorful salad with a raspberry shallot vinaigrette makes for a fresh and speedy meal.

This gluten-free, Turkish-inspired twist on chicken salad features dried apricots and feta cheese.