Vegetarian

Go beyond the potato with this skillet-baked sweet potato latke topped with ricotta, lemon zest and dill.

This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.

A tiny gluten-free, grain-like seed from Ethiopia, teff is rich in nutrients, including calcium, zinc, magnesium, protein and especially iron.

Also known as Italian or red chicory, radicchio is a brilliantly-colored lettuce that looks like a small cabbage. A cup of raw radicchio has only 9 calories, with nearly 130% of the daily value (DV) for vitamin K.

Exceptionally hearty, these cabbage rolls are stuffed with a mouthwatering array of meaty mushrooms and chewy quinoa.

Make a batch of these protein-packed burritos on Sunday and store them in your fridge or freezer for heat-and-eat breakfasts or lunches throughout the week.

Meaty mushrooms, walnuts and a handful of spices transform into a savory meatless swap for taco meat – the texture is uncannily similar!

Our veg version of this classic Vietnamese soup is bursting with healthy veggies swimming in a rich, umami mushroom broth.

Don't do wheat? A wide variety of toppings can be added atop this gluten-free, veggie crust for endless options.

This vegetarian korma recipe utilizes cauliflower and chickpeas as a carrier for the sweet, spicy sauce.

Blue Majik is a natural extract of spirulina that’s mainly composed of phycocyanin, a bright blue pigment with antioxidant effects that may help boost your immune system and fight cell and DNA damage. Phycocyanin is also a natural anti-inflammatory that may help relieve pain 
after workouts.

Spirulina is a type of blue-green algae that’s a surprisingly good source of protein and all the essential amino acids. Your body uses protein to make amino acids, which provide energy and help repair muscles and tissue, among other functions.

In this herbaceous sauce, white wine brings out the flavor of the shallots and herbs by bonding to the butter and imparts greater flavor to the dish from the reduction in liquid.

A key ingredient in Korean cooking, gochugaru is a sun-dried red chile pepper that is coarser than regular chile powder. (You might recognize gochugaru as the red pepper flecks in your favorite kimchi!) Here, we use it to add a light kick to these crispy collard green chips. If you can't find gochugaru, you can easily substitute with chile powder.

This Asian-inspired dip is versatile enough to use with any of our chips, and it just might be the easiest dip you've ever made – simply pop all the ingredients into a blender with a splash of water, whiz it up and you're done.

Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. If you like a stronger acidic punch, simply soak them longer.

Thinly sliced taro root yields seriously crunchy chips – so much that your tasters will never believe you didn't give them the deep-fryer treatment. A combination of maple syrup and five-spice powder gives them well-rounded sweet 
and aromatic notes.

Portobello mushrooms have a meaty texture that makes them a stellar 
swap for beef patties in veggie burgers. But here's the trick: We've 
actually used the mushroom caps as the bun, then filled the middle 
with warmed marinara sauce, provolone and fresh, crisp greens.

Spice-roasted beets and seasoned kale are nestled in a flaky whole-wheat pastry alongside creamy 
goat cheese for this healthy take 
on beef Wellington.

This hors d’oeuvre is traditionally made with thinly sliced raw 
beef or fish, but we’ve swapped 
the meat for one of our favorite unassuming veggies, celery root. Look for firm celery root without any spongy spots.

There's a new steak in town – and, surprisingly, it's made from cauliflower. Here we cut the cruciferous veggie into thick 
steaks, coat it with spices then roast it 'til golden for maximum caramelization (read: flavor).

Blending cashews with lemon juice and hot water creates a luscious 
cream for this plant-based take on comforting stroganoff. Mushrooms 
are full of umami taste, which gives the sauce full-bodied flavor in a 
fraction of the time it takes to make the original beef version.

Try this bowl of bright sunshine during the chilly, winter months.

Reap heart-healthy benefits every morning with this purple power smoothie recipe.