Tabbouleh (Bulgur Salad) with Parsley and Mint
Serve this refreshing Middle Eastern summer salad chilled or at room temperature. Bulgur wheat is a whole grain that has been parboiled, so it only needs to be soaked in hot water to render it pleasantly chewy and ready to eat. This salad packs well for work or picnics and you can improvise additions, from hummus to falafel to additional veggies.
Carrot Cake Muffins
These muffins with whole food, plant-based ingredients make a good addition to breakfast or can be eaten as a snack or even dessert. With grated carrots and apples, raisins, and chopped nuts, these hearty, no-oil muffins taste just like a classic carrot cake. Very nutritious and high in fiber.
Whole Wheat Pasta with Corn, Tomato, Arugula, and Olives
One way to incorporate more vegetables into your diet is to add them to every pasta dish you make. The vegetables had starring roles in this late-summer pasta dish, which featured fresh corn kernels, juicy tomatoes, and peppery arugula as well as many Mediterranean flavor accents.
Grilled Plum Salad with Basil Tofu Ricotta
This recipe is a flavorful feast, combining the sweetness of grilled plums, the bold bitterness of arugula, a savory, creamy tofu ricotta, and the slight sourness of lime juice into one magnificent summer dish. You’ll have extra ricotta to enjoy on pasta, pizza, or plated with ripe tomatoes. So good!
Asian Noodles with Tahini Sauce
This is a filling meal that can go in many different directions depending on what you add to it. Top the noodles with colorful vegetables for a complete meal.