Making your own sushi is simpler than you think and you can make this rice a few hours before. Use this rice in our Veggie Sushi Roll recipe.
If you substitute agave for the sugar, you won’t have to heat the vinegar mixture.
Usually, we roast vegetables at a higher heat to caramelize and brown their natural sugars, but for this recipe, we roast them at 350°F in order to get them soft but not brown. From there, the possibilities are endless—fold them into a chili; add them to your plate for another serving of vegetables; toss a handful into a salad or use as the base for a cinnamon sweet potato smoothie.
Just a few ingredient swaps can make creamy Alfredo pasta dishes heart-healthy and full of fiber. This plant-based version uses cauliflower and cashew for the base of the sauce and adds color and flavor with garlic, peas, carrots and spinach.
Don’t be intimidated by the number of spices in this recipe—they are easy to gather and add so much flavor to the salmon. The natural sugars in the yogurt caramelize while cooking in the high heat, so the salmon bites are very flavorful. This recipe is one for busy days as it takes just under 30 minutes to make.
Substitute lettuce wraps or Naan for the tortillas.
Searching for an easy, flavorful weeknight meal? Look no further than this recipe, which gets it flavors from the store-bought green chili sauce. Add onions, garlic, spices, herbs and a sweet potato and you have a delicious, cozy dish that is even better the next day.
Learn how to make a flavorful stew and take smart shortcuts.
Substitute one 15-ounce can of rinsed and drained white beans for the tofu.
Garnish with Greek yogurt, avocado, VEBA’s Guacamole or Avocado Cilantro Crema.
Vegetable nay-sayers will most likely fall in love with roasted vegetables. Tossed with a little olive oil and salt, the high heat from the oven caramelizes the vegetables’ natural sugars, creating a delicious side dish.
Learn how to properly roast vegetables.
Top the roasted vegetables with pesto or tahini sauce. Sprinkle on a little “Everything but the Bagel” seasoning.
This is a simple recipe for a delicious whole grain and bean bowl. For each bowl, plan on 1 serving of whole grains, 1 serving of beans, 3 chopped vegetables and herbs, a sauce or salsa and a serving of nuts or seeds.
Learn how to construct a grain and bean bowl.
Add whatever extra vegetables you like!
These grain-free, pumpkin spice muffins with dark chocolate chips are simple to make as you simply measure the ingredients and whisk them together in one bowl. The nut butter is a source of healthy fat and fiber, and the dark chocolate chips contain delicious antioxidants.
Learn how to make grain-free muffins.
Add chopped walnuts or pecans for more texture and an extra nutty flavor.
Substitute mashed or pureed sweet potato or butternut squash in place of the pumpkin.
This “no-greens” salad can be enjoyed as a light stand-alone plate or as part of a meal. The roasting technique brings out the sweetness of the peppers, which are then cut into strips and tossed with briny capers, bright lemon zest and parsley. Full of both fiber and flavor, be sure to add this to your recipe favorites.
Learn how to make a “no-greens” salad full of fiber and flavor.
Often the cleaning up process after a meal takes longer than the preparation and cooking time! Enjoy this flavorful, one-pan dinner that comes together in less than 45 minutes, but the cleanup time is less than 5 minutes. Boneless, skinless chicken thighs are full of flavor; the corn (a whole grain) is dressed up “elote” style, meaning it’s leveled-up with chili, garlic, lime, cilantro and cotija cheese; and the crispy broccoli florets add a vegetable option—all the while using one pan.
Learn how to make a full meal on just one rimmed baking sheet.