Maple-Glazed Brussels Sprouts

Add tofu to make these Brussels sprouts a main dish.

Roasted Vegetables

Oven-roasting at high heat caramelizes the natural sugars in vegetables like cauliflower and carrots.

Roasted Five-Spice Nuts

Crunchy, high-protein nut snack is also super-quick.

Red Lentil Stew

Lentils, squash and chickpeas are a power trio in this spicy meatless supper.

Pumpkin Pie Ice Cream with Tofu

An ice cream that tastes like your favorite pie—but much healthier.

Hummus

Classic chickpea spread is a perennial crowd-pleaser.

Hummus Dip

Fast and healthy, hummus is a great dip for pita chips and fresh vegetables.

Self-Braised Escarole with Garlic and Golden Raisins

Adding raisins to escarole gives a little sweet with the sharp-flavored vegetable.

Five-Spice Soba Noodles

Buckwheat, with a bold yet slightly nutty flavor are balanced by the mild vegetable broth and Asian greens and spices.

Roasted Potatoes

Discover the transforming power of smoked paprika!

Cajun Corn and Kale Salad

Summer sweet corn, kale, and vegetables, dressed with olive oil and lemon juice, spiced up Cajun-style.

Potato Salad with Arugula and Garlic-Mustard Vinaigrette

Potatoes and arugula plus baby squash—they were meant to be together.

Spicy Cucumber and Red Onion Salad

Sweet and salty accompaniment for Asian foods.

Italian Fried Artichokes

Crisp and delicious, these artichokes are a great change of pace.

Edamame Walnut Salad

Young green soybeans are the base of a tasty and nutritious salad.