Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.
Thai Peanut Noodle Salad
Spaghetti, cucumbers, carrots, bell pepper, green onions and peanuts tossed in honey peanut dressing
Vegetable Soup with Brown Rice
Hearty and homemade soup with fresh vegetables and brown rice in an herbed vegetable broth.
Carrot Sesame Hummus
Carrots, toasted sesame seeds, tahini, lemon juice, extra virgin olive oil and garlic
Spicy Vegetarian Chili With Quaker® Oats
Herbed Halibut & Spring Vegetables en Papillote
For this American Heart Association* recipe, halibut is baked with vegetables and herbs in a parchment packet–a French technique known as en papillote. It’s easy, delicious and healthy.
Tandoori Chicken Wrap
Tandoori-spiced chicken, pickled carrot and radish, cucumber and lettuce with curry yogurt dressing.
Barley & Vegetable Ragout
Barley, carrots, and mushrooms stewed in a vegetable sauce.
Peanut Butter Chili
Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.
Butternut Squash Bisque
Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.