Whole-wheat pita stuffed with fresh veggies, feta cheese and Kalamata olives and tossed in Greek-style dressing.
A Southwest-style tomato sauce spiced with jalapenos, cumin, chili powder and oregano. Add it to eggs or cooked brown rice, spread it on sandwiches or burritos, and toss it with cooked vegetables.
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
Wake up your morning! Egg whites, spinach, tomato and a zesty spinach-feta spread get folded into a whole grain flatbread.
This zesty recipe in packed with spinach and can be used on sandwiches, crackers, or veggies.
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.
This fiber-packed soup features black beans, tomatoes, onions, green peppers, celery, garlic and cumin simmered in vegetable broth.