Spring Asparagus Flashed in the Pan
Tender asparagus takes a quick toss in the pan with sun-dried tomatoes and rice.
Warm Asparagus, Shiitake Mushrooms, Tofu Croutons over Arugula
A perfect combination of fresh asparagus and earthy mushrooms.
Curried Corn and Pepper Chowder
The corn and soy milk make this soup sweet, which contrasts beautifully with the Cheddar cheese.
Gingery Soba Noodles with Edamame and Tomatoes
This Asian-inspired soup stars edamame, gingerroot and nutritious buckwheat (soba) noodles.
Braised Cinnamon Tofu
This dish is a vegetarian version of the classic dish Braised Cinnamon Beef. Its clean flavors are perfect when a comforting bowl of soup is in order.
Yellow Soybean, Lentil, and Carrot Curry
Canned soybeans star with red lentils and curry flavors for an outstanding fiber-rich dinner in a bowl.
Tabbouleh with Edamame and Feta
Edamame adds a crisp, refreshing note to this intensely flavored Mediterranean salad.
Tofu and Garbanzo Bean Hummus
Silken soft tofu sneaks into traditional hummus dip, adding an extra creaminess and protein. Your guests will never know.
Leek, Feta and Sausage Strudel
Leeks and soy sausage are wrapped in strudel dough, sprinkled with feta cheese and seasoned with thyme and oregano.
Tempeh Bites with Curried Peanut Sauce
Tempeh is braised in sweet, spicy soy flavors for intensely flavored nibbles that are perfect with an Indonesian-inspired nut sauce.
Orange Walnut Quinoa with Chickpeas and Mint
Quinoa is like a little ecosystem, containing all of the essential amino acids that make it a full protein.
Dark Leafy Greens with Caramelized Onions, Raisins and Maple Walnuts
This recipe takes advantage of raisins and maple glazed walnuts for a nutrient-packed bite of yum!
Braised Summer Vegetables with Basil Broth
Beets, carrots and cherry tomatoes are braised in the basily broth.
A French classic from The Culinary Institute of America featuring an array of brightly diced vegetables and fresh herbs.