This recipe was inspired by Asian flavors such as teriyaki sauce and staple dishes such as chicken and broccoli and sesame chicken, but this one is vegan (as long as you don’t use honey). This dish makes a perfect weeknight meal because it takes less time than deciding what to order for delivery.
Read MorePerfectly balanced with healthy veggies, sweet fruits, and refreshing lemon, this smoothie is the perfect antidote to sluggish days. And it makes enough to keep you energized throughout the week.
Read MoreHearty mushrooms will make you say “sayonara” to chicken in this bright, lemon-caper pasta dish. Grab a glass of white, and transform traditional piccata into a healthy summer dinner that’ll hit the table in 30 minutes or less.
Read MoreA summer soup recipe that couldn’t be easier — simply roast peak summer tomatoes with onion and garlic, then blend with veggie broth. Naturally creamy, dreamy, and dairy-free.
Read MoreA tart as easy as it is beautiful, consider this your new favorite recipe for using up your leftover summer tomato bounty. The vegan garlic and herb tofu filling makes extra, which leaves you with a deliciously tangy and creamy dip for crackers, or spread on a bagel.
Read MoreSweet summer cherry tomatoes take traditional puttanesca to new heights, complementing the briny olives and capers, but if you want to make this dish in the colder months, you can easily swap in canned tomatoes. This version keeps it vegan, but you can always add a few anchovy fillets and grate on some parmesan cheese to add umami flavors.
Read MorePanzanella is an Italian style of salad that uses stale bread. This summery bean version is protein-packed and full of seasonal produce. The bright green dressing gets its color from seasonal garlic scapes and fresh parsley. Serve as a side or as a main dish over greens or grains.
Read MoreOne of my go-to salads features butter lettuce, shaved fennel, roasted sweet potatoes, and crispy chickpeas. Top it off with the spiced green goddess dressing and you have yourself a summer-worthy dinner.
Read MoreNot a salad for the faint of heart, this one is for my kindred eaters who love the punchy flavors of garlic, onion, vinegar, and citrus. The creamy avocado and savory tempeh tie it all together. Best of all, you can make the rice and tempeh ahead of time, leaving you prepped and ready to go when it’s salad time.
Read MoreMake this dip with fresh parsley and heirloom tomatoes, and pile it on top of salads brimming with summer veggies. My favorite combination features cucumbers, pickled peppers, kalamata olives, sunflower seeds, and a simple lemon and olive oil dressing.
Read MoreNutty farro and roasted veggies impart their own delicious flavors, but let’s be honest: it’s all about the seared mushrooms and the creamy dill sauce on this one. Comforting and filling but still light, this summertime bowl is perfect for meal prep.
Read MoreWho knew that a humble carrot could be transformed into meaty barbecue fare? People may be surprised at your next grilling function, but it’s a fun plant-rich makeover that they’re sure to love.
Read MoreElevate your standard potato salad with this flavorful version. Tangy mustard and lemon meet the earthy, spicy curry powder to send your taste buds singing. Not only that — its packed with protein-rich lentils and plenty of veggies. What you get is a perfect picnic side that can easily be a main dish in a pinch.
Read MoreA simple recipe when you want savory breakfast without the eggs . Use it as a starting point, then mix it up with mustard and oregano, soy sauce and chopped tomatoes, Mexican spices and red bell pepper, or whatever combination you like! Serve with potatoes, toast, and eggplant or another plant-based meat for a plant-rich take on a classic plate.
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