This Week’s Recipes

Fresh zucchini, fire roasted corn, roasted cashews, and creamy white beans create a vibrant flavor and perfect texture for these healthy vegan burgers. Fresh basil ties it all together for a very tasty burger.

This back-to-the-basics stir fry recipe gets an upgrade with crispy, sesame barbecued tofu. The broccoli soaks up the classic sauce and the great tofu texture comes from tossing it with cornstarch before stir-frying.

Green and garlicy, this healthy vinaigrette is tasty with a major punch of fresh carrot greens. Add a clean bright taste to salads, soups, grilled vegetables, or white bean cassoulet.

Creamy yet light, this spring onion soup is smooth and flavorful. It goes together quickly and reheats beautifully.

These flatbreads are so easy and delicious, you may never by store bought again.

Colorful, nutritious and light, this vegan cobb salad is full of fresh textures and flavors. The quinoa and chickpeas are super satisfying and the slightly sweet dressing has plenty of mellow onion flavor.

This version of the classic Russian beet soup uses lots of vegetables and boasts a bright, sweet and sour flavor.
Grating the beets maximizes their flavor. This recipe is delicious served either hot or cold.

This sweet, salty, spicy and sour peanut sauce turns any tender green into a super flavorful, hearty Thai meal. Easy to prepare and great for next day leftovers.

Not just for parties, this spinach dip goes together quickly, and is so lusciously cheesy, you might forget it’s also packed full of nourishing greens.

Rich and satisfying, this tofu quiche is great for brunch or a light dinner. The almond meal crust is simple to make and pleasantly crumbly.