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.
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.
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!
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.
If you are unfamiliar with tofu but you like Buffalo chicken wings, give this recipe a try. (If you don’t like the spicy Buffalo-style sauce, you can finish it with BBQ sauce instead.)
A scoop of curried tempeh salad is wonderful in a sandwich, atop a grain bowl, on a bed of greens, or as a main entree.
