VegetarianDiet

Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here.

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.

Vibrant in color and loaded with flavor, this slaw is the perfect side for protein. You can prep it entirely at home and take it on the road – or take it camping, as Melissa Urban suggests in her book. If making it ahead, simply pack the salad, dressing and garnishes separately and toss together right before serving.

Melissa Urban suggests preparing this gorgeous fruity crumble with nut and seed topping for a baby shower, but we think it will be well received after a dinner party as well.

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.

Few can resist the call of pumpkin spice! These grain-free, gluten-free, dairy-free whoopie pies with their cinnamon-cream centers are a hit with all ages.

This dreamy dessert uses the magic of cashews to replicate the taste and richness of cream cheese. You’ll end up with extra Date Caramel Sauce to serve on the side, or keep for another use (such as with pancakes the next day).

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

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

This showstopping cauliflower dish is smothered in a crowd-pleasing tahini sauce. Crunchy nuts, sweet raisins and fresh herbs lend even more taste and texture to this incredibly delicious side or vegetarian main.

Roasting the grapes intensifies their flavor, adding big bursts of sweetness against the savory veggies and lemon vinaigrette.

This nutritious and delicious cauliflower pizza is packed with flavor. Topped with colorful veggies, this is a dish that everyone will enjoy. Make it ahead and reheat throughout the week for an easy lunch or dinner.

Simple one-pan meals can be your best friend when you're preparing for the week ahead. Filled with hearty kale and earthy mushrooms this frittata cooks up a satisfying meal that you can feed you for most of the week.

There's no fruit that screams holiday like cranberries. A classic clafoutis gets a holiday spin with cranberries and orange which lend just the right amount of sweetness and acidity.

Sweet and tart cranberries transform into a spicy jalapeño sauce for these cheesy quesadillas.

Chunks of apples, spicy cinnamon and walnut pieces turn these hearty pancakes into a filling breakfast or energizing snack.

This energizing breakfast recipe from Dr. Mark Hyman's new cookbook, "Food, What the Heck Should I Cook?" will keep you revved from daybreak to lunch.

The fiber- and protein-rich filling with tempeh and pinto beans is packed with flavor while a bonus tomatillo sauce gives this plant-based dish a zesty kick.

In this easy meal, a fragrant curry simmers while the rice steam-cooks over top. Garnish with cilantro.

Yes, this three-tier holiday showstopper is actually called a naked cake thanks to its sheer, stripped-down frosting. Your guests might blush at the name, but you’ll gain points for creating the most epic dessert at your holiday table.

When eating plant-based, you don’t have to give up meaty, satisfying buffalo wings. Just sub cauliflower for the chicken and pair with a roasted tempeh salad to get all those familiar flavors, but with a nutritious boost.

When you think of a hot breakfast bowl, it doesn’t have to start with oats. Here, we use protein-rich quinoa mixed with apple and warming spices to fuel your morning.

This colorful hash is filled with nutritious, vitamin-filled produce. For a fast morning, prepare the hash the night before and reheat it with the spinach in the morning.