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Kale Caesar With Parmesan Crisps
By Robin AsbellReplace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.
Course: Salad/Soup
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Arugula Salad With Chive Vinaigrette
By Maddie AugustinThe cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
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Creamy Cauliflower Soup
By Maddie AugustinLeeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.
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Crunchy Thai Salad
By Katie Koteen and Kate KasbeeSwap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.
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Roasted-Carrot Curry Soup
By Katie Koteen and Kate KasbeeThis vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.
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Sweet Potato and Seared Brussels Sprout Salad
By Robin AsbellThis make-ahead salad can be served at room temperature.
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Ginger-Garlic Miso Soup With Turnip Greens
By Kaelyn RileyYou can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.
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Balsamic Vinaigrette
By Miguel VillarrealThis simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.
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White Bean and Tuna Salad
By Kaelyn RileyThis colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
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Chilled Cucumber-Cantaloupe Blender Soup
By Kaelyn RileyUse Greek yogurt or coconut cream to give this cold soup some body.
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Cold Curried Chickpea Salad
By Kaelyn RileyPacked with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.
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The New Caprese Salad
By Kaelyn RileyAdd sliced ripe peaches to your salad for a twist on the traditional caprese.
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Warm Bacon and Kale Salad With Soft-Boiled Eggs
By Robin AsbellSubstitute any leafy greens you have on hand, such as chard or spinach, for the kale.
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Creamy Vegetable Soup
By Robin AsbellUse your favorite veggies in this soup, which is blended with coconut milk and white miso paste.
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Flexible Fried Grains With Shrimp
By Robin AsbellUse quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.
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Green Curry With Edamame
By Robin AsbellThis super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
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Roasted Butternut Squash Soup
By Rebecca KatzHave this creamy, vegan soup right away, or freeze it for up to three months.
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Costa Rican Black-Bean Soup With Sweet Potatoes
By Rebecca KatzA comforting black-bean soup gets a kick from jalapeño, garlic, oregano, cumin, and cinnamon.
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Walnut, Date, and Herb Salad With Chive Oil
By Rebecca KatzIf you're an herb lover, try basil, chervil, dill, and tarragon in this salad.
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Watermelon Salad With Mint and Cilantro
By Rebecca KatzToasted pumpkinseeds and crumbled feta round out this fresh, herb-filled salad.
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Lemon-Blueberry Quinoa Tabbouleh
By Rebecca KatzMint and lemon pair nicely with the blueberries in this fruity tabbouleh.