We make it easy to eat more nutritious veggies. These plant-powered recipes feature an extra dose of leafy greens and cruciferous vegetables, so you can painlessly add an extra serving to breakfast, lunch or dinner.
Call us chickpea obsessed, but this salad features the beloved legume in two ways – oven-baked to a crisp and then smeared under the salad in hummus form.
Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.
Cashew butter and an array of cooked vegetables are blended into a creamy sauce that’s drizzled over these nachos made from sliced sweet potatoes. You may have some leftover sauce, but it’s great reheated and poured over roasted vegetables or drizzled over chili. Simply cover and refrigerate and then reheat on the stove top.
Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.
Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.