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Avocado Cocoa Shake
By Betsy NelsonCommercial protein drinks and shakes usually contain a lot of questionable ingredients. Why not whip up your own instead?
Ingredient: Vegetables
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Open-Faced Tempeh Reuben
By Betsy NelsonA clever vegetarian adaptation of a classic, carnivorous sandwich. You can find pre-marinated tempeh in grocery stores if you prefer to skip the homemade marinade.
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Spinach Yogurt Dip
By Betsy NelsonThis dip is a great alternative to the traditional mayo-heavy versions.
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French Lentil Salad With Feta on Arugula
By Betsy NelsonA classic, protein-rich French salad. Top with chopped, toasted nuts for added crunch.
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Curried Egg Salad Lettuce Wraps
By Betsy NelsonTraditional egg salad gets jazzed up with curry powder. Try using romaine lettuce, leaf lettuce, or even raw kale instead of Napa cabbage.
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Black Bean Pasta With Pesto and Roasted Cauliflower
By Betsy NelsonTraditional pasta can be used in this recipe, but now there’s a particularly tasty bean-based, gluten-free pasta on the market that’s lower in carbs and higher in protein.
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Black Bean and Squash Chili With Tempeh
By Betsy NelsonNothing beats vegetarian chili for a protein-packed dinner. This colorful version includes lots of veggies to round out the beans.
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Garbanzo Bean Croquettes With Roasted-Pepper and Tahini Sauce and Parsley Salad
By Betsy NelsonCroquettes are very simple to make, and they’re a great vehicle for leftover tidbits, such as chopped olives, cheese, sausage, ham or minced cooked veggies.
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Curry in a Hurry With Coconut Brown Rice
By Betsy NelsonPairing a high-quality jarred curry sauce with your favorite protein and veggies makes dinner a snap!
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Cream of Tomato Soup
By Betsy NelsonAlmost as easy as opening a can — and far more enjoyable. This version amps up the flavor by using coconut milk instead of cream.
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Millet and Black-Bean Salad With Sun-Dried-Tomato Vinaigrette
By Betsy NelsonHearty salads made with grains and beans are a great way to use your pantry. Get creative, and let your palate be your guide. Try experimenting with other grains, such as quinoa or brown rice, and a variety of veggies.
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Thai Fish Cakes With Cucumber-Mint Salad
By Betsy NelsonThese fish cakes are traditionally made with raw fish that has been ground up, flavored with spices and fried. This recipe calls for canned salmon, but sardines, mackerel or kippers are perfectly tasty substitutions.
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Spinach White Bean and Sardine Salad With Roasted Red-Pepper Vinaigrette
By Betsy NelsonThis fresh, Mediterranean-inspired salad is endlessly adaptable. Try adding canned artichoke hearts, olives, capers, feta cheese or cucumbers.
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Curried Tofu Scramble With Ginger-Stewed Tomatoes and Garam-Masala Roasted Potatoes
By Betsy NelsonThe perfect brunch dish hits an Indian-inspired note. Not a tofu fan? Scramble up a few eggs instead.
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Sauteéd Beet Greens With Smoked Sausage
By Betsy NelsonTo turn this hearty main dish into a side dish, cut out the sausage completely or include only half the amount.
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Bok Choy Stir-Fry With Tomato-Ginger Sauce
By Betsy NelsonThis tangy stir-fry is a great way to enjoy abundant summer tomatoes. Try with pork, beef, chicken, tempeh or tofu.
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Shirred Fisherman’s Eggs
By Betsy NelsonIt’s easy to customize this luscious dish. Substitute diced peppers or sautéed mushrooms for the tomatoes and scallions, try different herbs such as chives or marjoram, or add a little grated cheese on top of the cream.
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Sesame Seared Salmon With Asparagus Slaw
By Betsy NelsonThis fresh and vibrant slaw is a great way to serve asparagus in its natural state, and is excellent with fish or seafood. Feel free to experiment with various herbs, such as mint, cilantro or parsley.
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Hot and Sour Soup With Asparagus
By Betsy NelsonThis soup is very quick to prepare and can also be made with chicken, pork or beef. Add a handful of chopped baby bok chou, Napa cabbage or kale if you want more greens.
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Italian Roasted Asparagus With Walnuts and Parmesan cheese
By Betsy NelsonA quick side dish that can be adapted in so many ways. Try a different combination of citrus, nuts and cheese, such as orange zest, pistachio and Pecorino. For a cheeseless version, try lime zest, almonds and fine shredded coconut.
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Thai-Style Stir-Fry With Asparagus, Cashews, and Oyster Mushrooms
By Betsy NelsonA light stir-fry that showcases the delicate flavor of asparagus. Make it a heartier meal by adding tofu, meat or seafood.