This elegant and delicious squash recipe is meant to be a side dish, but I could eat it as my meal any day of the week. It’s a great side to serve when company is coming over since you can prep the squash the night before (or even two nights before) and sauté just before serving. If you plan to bake and sauté the squash all at once, I suggest using the baking time to prep all your other ingredients.
Whether you’re a new reducetarian looking for a yummy plant-based meal, or a veteran looking for something to satisfy a meat-loving friend, this sandwich will not disappoint! The tofu bacon portion of this recipe is great for breakfast, but combined with a few ingredients it also makes a delicious sandwich.
It seems like the list of reasons to eat brussels sprouts grows longer every day. At the top of the list for me is that they are delicious! This five-ingredient side dish is so easy that it may soon become a staple at your dinner table. The only trick is to eat them as soon as they’re ready, which has never been a problem in my house!
If you’re looking for a hearty dish that will impress even those who are pessimistic about plant-based foods, try this butternut squash pizza. Trust me when I say that no one will miss the dairy! If you know you’ll be short on time, make the sauce and toppings the day before, and the day-of steps will only take about 20 minutes!
Shepherd’s pie is simply just three components - a meaty filling, gravy, and creamy mashed potatoes. For this version, we’ll use a lentil and mushroom mixture to get a similar meaty texture.
This flavorful treat tastes like a frozen red velvet cupcake (sort of) but without the refined flour, eggs, sugar, and red dye. For all you chocoholics who want to channel your addiction in a healthy way, this extra thick & creamy sweet smoothie is the perfect dessert or afternoon pick-me-up.
We grill whole large globe eggplants over hot coals (and sometimes directly on a bed of medium-hot coals) until they collapse completely, then scrape the soft flesh out of its leathery skin to make baba ghanoush or other seasoned spreads. But we grill a smaller, narrower globe or long, thin Japanese eggplant when we want to eat them skin and all.
Perhaps the best salad of all time. Good enough to eat by the bucketload on its own, with bread, or perfect as one of the sides at a dinner party.
Making your own hummus is so easy. Plus it's so much cheaper and tastier than anything pre-made that you'll wonder why you ever bothered buying it! Once you have a basic recipe sorted, you can go on to make all sorts of wild and crazy combinations.
This meal makes is a delicious take on the creamy classic! Opt for chicken or plant-based Quorn chicken style pieces if on a meatless day.