Roasted root vegetables on kale greens tossed with walnuts, feta, chickpeas & cranberry balsamic
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.
Forget takeout! This vegetarian stir-fry combines roasted cauliflower, red peppers and green onions in a chili garlic sauce you can find in your grocery store.