Quinoa and Goat Cheese Collard Rolls
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Gluten-Free Entrees
Texas-Style Chili
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Vegetable Stew with Tofu Feta
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Tofu Rancheros
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Pasta-Free Vegetable Lasagna
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Lentil Salad with Roasted Oranges and Radicchio
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Spicy Corn Chowder
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Caldo Verde Stuffed Potatoes
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Broccoli and Spaghetti Squash Gratin
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Spiced Cauliflower and Chickpea Stew
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Smoky Black Bean and Butternut Ragoût
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Curried Stuffed Spaghetti Squash
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Stuffed Potatoes with Black Beans and Red Pepper Sauce
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Potatoes Stuffed with Feta and Frilly Greens
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Baby Potatoes and Artichokes with Lemon and Rosemary
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Tandoori Broccoli Stuffed Potatoes
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Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts
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Zucchini-Artichoke Stuffed Potatoes
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Chickpea Succotash with Lemongrass
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Singapore Hawker Noodles with Golden Tofu and Coconut
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Crispy Rice Pancake (Bánh Xèo)
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Dolsot Bibimbap Rice
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Tomato Curry with Tofu and Vegetables
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Bibimbap with Spicy Steamed Tofu and Fried Eggs
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Curried Quinoa with Blueberries and Snap Peas
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Red Quinoa Zucchini Burgers
This red quinoa veggie burger is bursting with flavor. Make a batch ahead of time, freeze them, and have a quick dinner on hand.
Indian Mixed Grill
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Tunisian Eggplant Tacos
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Poblano-Mushroom Tacos
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Salsa Roja Black Bean Tacos
Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.
Pine Nut Agrodolce with Quinoa and Zucchini
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Curried Cashew Sauce over Rice, Snap Peas, and Tofu
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Roasted Carrots and Cherry Tomatoes with Carrot Top Pesto Dressing
Embrace the top half of your carrots with this flavorful pesto
Truly Tasty Scrambled Egg Whites
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Cajun Scrambled Chickpeas with Zucchini
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Brunch-Worthy Scrambled Eggs
Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.
Pesto-Scrambled Tofu with Mushrooms and Tomatoes
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Spicy Eggplant and Egg Tagine
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Spring Vegetable Tagine
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Zucchini and Pepper Jack Quesadillas
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Samosa Stuffed Peppers
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Garlic Knot Pizza
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Baked Potato Pizza
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Swiss Miss Pizza
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Three-Herb Cherry Tomato Pizza
Herbs take center stage on this tangy tomato pizza.
Pico de Gallo Pizza
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Tuscan Pizza
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Hawaiian Pizza
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Barbecue Bella Pizza
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Hummus Pie
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Tangy-Sweet Pizza
Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Gluten-Free Pizza Crust
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Collard Green Frittata
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Chickpea Tikka Masala
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Smoky Spiced Potato Shells
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Quinoa with Broccoli Raab and Pistachios
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Broccoli Raab Frittata
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Black Bean Tostadas with Kiwi Fruit Salsa
Beans and kiwi are a quirky combo worth trying
Pinto Beans and Winter Greens Bowl
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Tomato Risotto with Pine Nuts
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Green Bean Curry with Peas and Cashews
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Sweet Potato, Feta, and Shiitake Packets
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Panko-Style Crusted Tofu and Vegetables
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New Year’s Black-Eyed Peas and Greens
Eating black-eyed peas can bring good fortune, according to Southern tradition.
Ultimate Stuffed Acorn Squash
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Green Corn Tamales
These are a perennial favorite at the Border Grill in Los Angeles. Serve them with sour cream and pico de gallo, a fresh salsa-like condiment made with chopped tomatoes, onions, and cilantro.
Tofu Frittatas with Corn Salsa
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Rosemary Ratatouille Frittata
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Mushroom and Artichoke Frittata with Red Pepper Purée
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Wild Rice-Stuffed Pumpkin
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Southwestern Quinoa with Black Beans and Toasted Pecans
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Corn Grits Polenta with Slow-Sautéed Green Beans, Cremini, and Shallots
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Buckwheat Stir-Fry with Tiny Vegetables and Eggs
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Amaranth, Roasted Tomato, and Eggplant Stacks with Pesto
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Spicy Tempeh Hash
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Huevos Rancheros Enchiladas
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Lentil and Egg Bowl
This quick and easy dish is packed with flavor, with super nutritious and delicious lentils.
Sweet Potato Bowl with Chimichurri
Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa.
Sweet Potato Masala and Egg Mile-Highs
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