These chickpea patties make a healthy — and zesty — alternative to hamburgers.
A small strip of kombu can make your beans easier to digest.
Toasted almonds and beans add protein to this fresh fennel-and-onion slaw.
Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.
A comforting black-bean soup gets a kick from jalapeño, garlic, oregano, cumin, and cinnamon.
Try thyme, oregano, or rosemary for this infused oil.
This Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.
The traditional pine nuts in this pesto recipe are replaced by slivered almonds.
Packed with fresh parsley, mint, and chives, this drizzle is perfect with veggies, grilled meats, and soups.
If you’re an herb lover, try basil, chervil, dill, and tarragon in this salad.
Toasted pumpkinseeds and crumbled feta round out this fresh, herb-filled salad.
Serve these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
Mint and lemon pair nicely with the blueberries in this fruity tabbouleh.
Sliced almonds add a nutty crunch to this bright summer salad.
Use whatever stone fruits and berries you have on hand for this vegan crisp.
Grilled pork is livened up with a blackberry compote made with frozen or fresh blackberries, orange juice and zest, ground ginger, and a touch of maple syrup.
Shredded zucchini helps keep the muffin light, fluffy and super moist.
Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.
This nourishing cold soup is packed with fresh spinach and topped with Greek yogurt.
Lightly sautéed zucchini noodles are tossed with spicy puttanesca sauce and topped with grated Parm.
Change up the pesto by substituting almonds for the pistachios and parsley for the mint.