Your favorite dip gets a colorful makeover and nutrition boost thanks to steamed fresh red beets.
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
A sweet berry packed smoothie (yes avocados are a berry too!) that can be made in just 5 minutes!
Avocado and zucchini noodles (zoodles) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.
Kale baked until crispy and tossed in salt
A cold, tomato-based and veggie-filled soup — perfect for warmer weather. Blended cucumbers and green peppers provide filling fiber and olive oil serves up healthy fats.
The earthiness of cumin and heat of green onions balance against the natural sweetness of the root veggies, which are steamed first, then grilled to give them those char marks we all love.
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
We took the classic combo of bananas and peanut butter to the next level. This smoothie has it all – fresh fruit, extra protein, and it’s dairy-free. The chia seeds add fiber and healthy omega-3 fatty acids.