Here are some hearty recipes everyone can love
Serve these enchiladas in individual ramekins and guests can layer their own choice of toppings.
Recipe: Supper Enchiladas
Technically a seed (so no gluten), quinoa is touted as a superfood for its high fiber and protein. The runny yolk of a poached
egg creates a little sauce on top.
Recipe: Red Quinoa Bowl with Swiss Chard and Poached Egg
This gently spicy dish uses a North Indian technique called tadka or chaunk: seasonings are sizzled in hot oil or clarified butter, then swirled into the lentils right before serving for a massive
Recipe: Spiced Red Lentils with Caramelized Onions and Spinach
Try topping these healthy caps with grilled asparagus in the spring and summer, or trade out for grilled green onions in the
Recipe: Grilled Portabellas with Couscous
For an alternative to frozen patties, make your own burgers packed with nuts, mushrooms, and tofu in place of meat.
Recipe: Tofu Burgers
The comfort-food classic gets studded with jewels of fresh vegetables for an all-in-one meal.
Recipe: Spring Vegetable Macaroni 'n' Cheese
The simple and tasty salt-and-pepper crust of this tart is worth making from scratch. If you do use a ready-made crust, pick
one without sugar.
Recipe: Leek and Chanterelle Tart
Choose sliced tofu from this recipe’s list of usable proteins, and go wild with your choice of vegetable options.
Recipe: Soba Noodle Salad
Here's a simple yet satisfying way to get more vegetables into your day. Include some store-bought falafel for an added boost
Recipe: Mediterranean Garden Wraps
Asian flavors come together in a flash in this easy soup. Substitute vegetable broth for chicken to make it vegetarian.
Recipe: Shiitake Mushroom and Tofu Soup
We updated ribollita, a hearty, comforting Tuscan vegetable soup thickened with lots of day-old bread, with this lighter version.
Make sure to sub in vegetable broth for chicken.
Recipe: Toasted Bread, Bean, and Vegetable Soup
Flaky, cheesy, and–thanks to the addition of a few eggs–satisfying enough with just a side of salad.
Recipe: Flaky Feta Tart
Leftover tabbouleh gets reenergized in this easy dish.
Recipe: Tabbouleh Scramble
Some pantry staples–canned beans and tomatoes–and a smattering of spices come together in no time for a satisfying meal with
little to no pre-planning necessary.
Recipe: Garbanzo-Tomato Curry
This spectacular main dish will impress discerning vegetarians and omnivores alike.
Recipe: Sweet-Potato Gnocchi with Mushrooms and Spinach
Flavorful ginger, garlic and a medley of spices produce a robust heat, while also providing an array of health benefits. Try
pairing with brown rice and a dollop of yogurt to cool things down.
Recipe: Curried Red Kidney Beans and Cauliflower (Rajma Masala)
Black beans give these enchiladas their name, since they darken the red chili sauce. Try adding diced bananas to the cucumber
and cilantro topping for a more authentic Yucatecan taste.
Recipe: Enchiladas Negras
Halloumi is a stretched-curd cheese, like mozzarella, from Cyprus. It doesn't melt, so it can be baked, broiled, fried, and
Recipe: Halloumi with Couscous and Greens
This robust dish unites hearty lentils with the best of winter's vegetables.
Recipe: Lentil Stew with Winter Vegetables
This easy vegetable stew makes a great main dish when served over pasta, grilled artisan-style bread, or polenta.
Recipe: One-Pan Ratatouille
Our version of this Filipino favorite is based on a garlicky, peppery one at House of Sisig in Daly City, California. Substitute
vegetable broth for chicken.
Recipe: Stir-fried Thick and Thin Noodles with Vegetables and Tofu (Pancit)
These elegant stacks come together in a flash, thanks to a store-bought tube of cooked polenta (available at most supermarkets).
Recipe: Eggplant Parmesan Stacks
Picked when they’re little and sweet, pattypan squash are just the right size to hold a little egg-y surprise inside.
Recipe: Pattypan Squash with Eggs
A fragrant, brothy pile of chewy couscous, spicy vegetables, and tangy-sweet onions takes the chill out of the air when the
cool season comes.
Recipe: Pearl Couscous with Fall Vegetables and Caramelized Onions
Opt for vegetable broth instead of chicken, and this easy twist on traditional Chinese rice porridge makes a wonderful vegetarian
one-dish supper on a cold night.
Recipe: Wild Rice Congee
Together, the fruity dark wine and the ruby-hued beets tint this risotto a vibrant shade of red.
Recipe: Zinfandel Risotto with Roasted Beets and Walnuts
Ricotta salata is a firm, slightly salty, and very mild sheep's-milk cheese. If you’ve got a surplus of eggs, this dish provides
a delicious way to use them up.
Recipe: Swiss Chard and Ricotta Salata Egg Bake
This fragrant, buttery stew is hearty enough to work as a main dish. Serve with a green salad and naan (Indian flatbread)
or fresh pita.
Recipe: Split Pea-Squash Stew with Basil and Serrano
Nuts bring flavor, richness, and protein to this hearty dish. Serve with sautéed greens and roasted sweet potatoes for a well-rounded
Recipe: Nutted Brown Rice Pilaf
A savory medley of roasted fall vegetables tops creamy polenta in this dish, fit for a cozy night in.
Recipe: Autumn Vegetable Ragout with Soft Polenta
We've tossed spaghetti squash with a spicy cream sauce and baked it, mac-'n'-cheese-style, for a warming, hearty dish that
doubles easily and reheats beautifully.
Recipe: Spaghetti Squash with Jalapeño Cream
A slice of this traditional Spanish egg and potato dish is well suited for breakfast, lunch, or dinner, ensuring that any
leftovers will be gobbled up in no time.
Recipe: Spanish Tortilla