Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats. Allowing guests to assemble their own tacos makes this breakfast extra easy.
Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.
Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.
Sweet, crunchy, creamy, and spicy, this colorful salsa is practically an appetizer on its own.
This quick chili gets its tang from goat cheese, lime juice, and poblanos.
Sweet romaine, grape tomatoes,and corn, plus tender pinto beans and crunchy corn chips make a truly satisfying salad.
Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).
You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones. Serve with Poblano-Cucumber Salsa (linked below).
Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling.
This recipe calls for a large, underripe heirloom tomato to give it a firm texture that will stand up to the pickled squash. A yellow or orange heirloom tomato will give it a particularly sunny color, but an underripe heirloom of any color should taste just as nice.