Tiny Stuffed Potatoes

Serve these delicious little bite-sized, savory treats as an appetizer the next time you entertain. They’re sure to be a hit! Tiny Stuffed Potatoes Ingredients: Potatoes: 1-½ lbs. small new red potatoes (12-16), unpeeled and well scrubbed 2 Tbsp. olive oil Filling: 2 Tbsp. olive oil 1 small yellow onion, finely chopped 1 globe eggplant…

Tex-Mex Vegetables

Fall is the time of year when root vegetables begin to make their appearance. No need to settle for boring baked turnips like Grandma used to make. Bring your favorite flavors from south of the border to this hearty meat-free dish! Tex-Mex Vegetables Ingredients: ½ tsp. ground coriander ½ tsp. ground cumin ½ tsp. chili…

Curried Lentils with Spinach

Herbs and spices are the key to adding life to your plant-based recipes. Your spice cabinet should be as stocked as your refrigerator so you never are lacking in inspiration when you’re pulling dinner together. Curry powder adds a Indian/Asian flair to standard lentils in this recipe, and spinach adds a nutrient-dense burst of color.…

All Purpose Pesto

Moving toward a plant-based diet doesn’t have to be intimidating. Having a few key items in your refrigerator or pantry can quickly and easily turn boring roasted vegetables, steamed zucchini noodles, or a salad with grilled fruit into a satisfying, palate-pleasing meal. All Purpose Pesto​is a go-to recipe to keep on hand to add a…