Recipes
Latest Recipes
Chia-Seed Jam and Nut-Butter Sandwiches
Make your own chia-seed jam for this twist on a classic PB&J.
Quick and Healthy Fall Harvest Salad Recipe From the 60day Challenge
Assemble these fall flavors to enjoy in as little as 15 minutes.
Broccoli Salad With Herby Tahini Dressing
The ancient wheat kamut is the base of this summer grain bowl, which is paired with an herb oil and a tahini dressing.
Korean-Style Tempeh Lettuce Wraps
Grilled tempeh is served in butter-lettuce leaves and topped with chopped kimchi.
Avocado-Stuffed Portobellos
Before hitting the grill, the portobello mushrooms are marinated in a pinot noir and thyme reduction, extra-virgin olive oil, and honey.
Grilled Corn and Quinoa Salad
Inspired by the Indigenous foods of South America, this medley of nutty quinoa and caramelized grilled corn makes a great main course for plant-based diners or a satisfying side for omnivores.
Tabbouleh Bowl
This gluten-free tabbouleh grain bowl uses quinoa instead of the traditional couscous and is topped with chickpeas, cucumbers, cherry tomatoes, and olives.
Grilled Watermelon and Cucumber Salad
Grilled watermelon and cool cucumber are paired with red onion and basil for a quick summer salad.
Grilled Peaches With Almond Cream
Peaches and cream — vegan cream! — is the perfect sweet end to a summer BBQ.
Spicy Peanut Noodle Bowl
This Thai-inspired grain bowl is packed with veggies like carrots, red cabbage, edamame, and red bell pepper.
Baba Ghanoush
A classic Lebanese dish, baba ghanoush is ideal for eggplant skeptics: Roasting the veggie mellows its natural bitterness and gives it a lush, nutty flavor.