Recipes

Chickpeas and onions are seasoned with cumin, coriander, turmeric, chili powder and ginger in this complexly curry. Chai tea is incorporated into the tomato curry base before it’s all finished off with lemon zest and cilantro.

Red cabbage is chopped into ribbons and tossed with red wine vinegar, honey, coriander, soy sauce and chili powder for a sweet-sour-spicy flavor. Green apples soak up this delectable sauce, before this fruit veggie medley is topped with freshly grated ginger. Try this dish on the side in place of coleslaw.

Rice is cooked in freshly squeezed orange juice and vegetable broth and coupled with sautéed onion, garlic and chili in this savory citrus pilaf. Cajun spiced chickpeas, toasted almonds, baby peas and raisins are sprinkled throughout the rice, before its all finished off with a pinch of paprika.

The holy trinity of onion, bell pepper and celery are sautéed with garlic and tomatoes, then seasoned with allspice, paprika and cayenne pepper. Okra is browned in the broiler for a smoky taste and irresistible texture before its sprinkled throughout the spicy tomato base.

Brown cap mushrooms are sautéed and seasoned with parsley, tarragon and dried cranberries for an earthy herbal filling with delightfully unexpected bursts of tart fruit sprinkled in. Basmati rice gets its own fresh kick from lemon zest before it’s all wrapped up in puff pastry and baked until golden brown.

These apple cinnamon treats reinvent donuts the healthy way because the batter features nonfat yogurt and agave nectar in place of butter and sugar. Feel free to make them traditionally in a donut pan, or for a rustic approach, craft your own unique donuts on a baking sheet.

These hearty burger patties are concocted from sweet potato, garlic, celery, onions and black beans which have been seasoned slightly spicy with cumin, coriander and cayenne pepper. Serve these black bean burgers on a bun, between toasted whole wheat bread or atop fresh greens.

Scallions, bell pepper and carrots are sautéed, then seasoned with chili and chipotle powder before this traditional chili base meets the unexpected cashews and raisins. The sweet, savory and nutty flavors play off each other well in this complex Winter warmer, so pour two servings over brown rice and cozy up with your favorite foodie.

Green tea is brewed for just a minute, then whisked with ginger, green onions, chili and soy sauce for a savory tofu marinade. Cha soba noodles, made from green tea and buckwheat, are tossed with sprouts, bell pepper and cabbage to ensure that this salad is as diverse in texture as it is in flavor.

In this Middle Eastern classic also known as Mujaddara, onions are caramelized until sweet and brown to season the green lentils and hearty brown rice. Cinnamon and cumin complement the caramelized onion to spice this traditional dish which won’t break the bank.

Onion, bell pepper and celery are sautéed to fuse this holy trinity of flavors together with carrots, garlic, cumin and oregano. The range of chilies allows the spice intensity to be adapted according preference, so use a jalapeño or hot sauce if you like it mild to medium, or crank it up with an habanero or scotch bonnet pepper if you’re tongue is partial to fire.

Tofu is pressed, seasoned and baked in the oven to complement the crisp Boston bibb lettuce in these hearty tortilla wraps. This tasty fusion lunch presents Asian flavors of garlic, fresh ginger and scallions in a whole grain burrito package.

Cinnamon, citrus, maple, mushroom, chickpea, almond, garlic and rosemary sing in this creamy, yet hearty-textured pasta. With all the light citrus and cinnamon flavors this pasta can be easily served for brunch, lunch or dinner.

Tempeh is browned and seasoned spicy before being paired with red onion to top a hot sauce covered crust. Blue cheese’s pungent flavor bounces off the spicy crust, but is mellowed when blended with mozzarella.

Traditional pierogies are boiled, then pan fried from a charred exterior hiding a sweet surprise. Onions are caramelized, then seasoned with garlic and Chinese 5 spice powder which complements mashed sweet potatoes to make a delectable filling in this sweet spin on a Polish favorite.

Tempeh is cooked with cherry tomatoes and onions as its sauce is concocted from peanut butter, soy sauce, maple syrup and pomegranate molasses. This versatile dish can be enjoyed by itself or atop brown rice, quinoa, ravioli or wrapped up in a tortilla.

Traditional pierogies are boiled, then pan fried from a charred exterior hiding a sweet surprise. Onions are caramelized, then seasoned with garlic and Chinese 5 spice powder which complements mashed sweet potatoes to make a delectable filling in this sweet spin on a Polish favorite.

Tempeh is cooked with cherry tomatoes and onions as its sauce is concocted from peanut butter, soy sauce, maple syrup and pomegranate molasses. This versatile dish can be enjoyed by itself or atop brown rice, quinoa, ravioli or wrapped up in a tortilla.

Crisp persimmons bring a crunch to this salad as crumbled goat cheese contrasts with its creamy rich texture. The earthiness of roasted beets is complimented by a hazelnut vinaigrette served on a bed of tender baby spinach.

Chow mein noodles are coated in a dressing of peanut butter, soy sauce, garlic and jalapeño. Carrots and cucumbers are soaked until crisp and offer a refreshing balance to the sweet spicy nut sauce, while fresh basil and cilantro complete the dish with the herbal nuances.

Traditional hummus given a sweet tang with the addition of a fresh beet, then spiced with cumin and cinnamon. Try this bright pink dip with fresh veggies or baked pita chips.

Butternut squash is roasted as garlic, onion and carrots are sautéed for this filling squash stew. The broth is seasoned with cumin, chili powder and lime juice as the stew comes together before being served atop a bed of Paprika rice.

Onions, celery and carrots are sautéed together for a traditional mirepoix base, seasoned with thyme and marjoram to flavor the hearty barley, kidney beans and waxy potatoes. This is a soup that will warm you through winter, but if you get a craving any other time of year, just throw in some of Spring, Summer or Autumn’s bounty to easily adapt this classic.

Apple slices, brown rice syrup and fresh cranberries make a festive sauce served atop medallions of tempeh that have been infused with vegetable broth. Ciabatta bread and winter squash are seasoned with sage and a meatless gravy to complete this contemporary dish with its roots in traditional holiday flavors.

This colorful pasta salad features pickled beets and beans, so there’s no need for any heavy, mayonnaise-based dressing. Whole-wheat shells are evenly matched when paired with these brine infused legumes, so use healthier pasta for a fuller flavor and a fuller stomach.

The more mushrooms the merrier, as its variety which brings complexity and depth to this savory holiday pie. Melt in your mouth crust is topped with a sprinkling of black sesame seeds and served under a mound of tender blanched spinach.

Quinoa is cooked in a miso broth then tossed with swiss chard, persimmons, pine nuts and sage. Acorn squash is used to the fullest as its flesh is roasted for the filling, its shell is used as an innovative serving dish and its seeds are sautéed with smoked paprika to top the dish with a flavorful crunch.

Sweet potato is mashed with carrot, maple syrup and fresh tangerine juice to fill flatbread in this grab and go lunch. Spread some garlic hummus and citrus cranberry chutney in the pita pockets to play tart and savory flavors off the sweetly spiced filling, or deconstruct the dish for dinner and serve the components separately as side dishes.

Heart healthy grain quinoa is sautéed with shallots and fresh ginger. Dried cherries bring their sweetness while toasted pine nuts turn this simple supper into a meal of luxury.

Butternut squash is roasted, cooked in ginger infused coconut milk and seasoned with cumin, coriander, cinnamon and red pepper. Try topping this hearty soup with our Spicy Peanut Chutney for a little extra punch.

Mushrooms are sautéed in garlic, then cooked with spinach and roasted pumpkin. Fresh rosemary, thyme and crushed red pepper complete this seasonal pasta supper which celebrates fall’s fabulous produce.

Sweet potatoes are cooked, mashed and seasoned with curry powder, lime juice and cilantro. Cayenne pepper turns up the heat and black beans make these Monterey Jack cheese pockets hearty, so you’re full until dinner.

White kidney beans are made complex with the hearty spinach, tart lemon juice and salty soy sauce. This savory pie is perfect for groups and as sour yet sweet cranberries intermingle with earthy walnuts and caramelized onions.

Quinoa is infused with fresh squeezed orange juice and vegetable stock, while pumpkin is with shallots, orange wedges and chickpeas. Tangy feta cheese stands out on a warm backdrop of toasted walnuts and slow roasted orange, all dressed with a reduced balsamic.

This hearty dinner creates delectable flavors by preparing four distinct foods simply to show off their best qualities and then contrasting them. Acorn squash is steamed, bulgur is soaked and chickpeas are sauteed before it’s tossed with fresh baby spinach and seasoned with lemon juice, cinnamon and paprika.

Hot cereal is simmered with cinnamon, dates and maple syrup for a sweet spiced breakfast that’ll take you back to childhood. Pumpkin’s earthiness is a great match for the porridge grain farina in this stick-to-your-ribs dish that’s sure to keep you full until lunch.

In this protein packed bruschetta, navy beans are tossed together with baby spinach, shallots and cherry tomatoes, then seasoned with fresh thyme and champagne vinegar. Grilling the bread base is the only stove time needed for this simple bean appetizer, finished with a sprinkling of parmesan reggiano.

The dough of these breakfast pastries is made from ground pecans, almonds and oats then seasoned with cinnamon and vanilla. These healthy scones are naturally sweetened with maple syrup to give your morning a hearty hello which welcomes autumn.

These fluffy flapjacks are full of Autumnal joy, as spicy sweet pumpkin pie filling is baked right into the batter. Or for a slightly savory spin, roast your own pumpkin, season with nutmeg and cinnamon and finish off these pancakes with a sprinkling of powdered sugar.

Butternut squash is roasted in the oven while the delightfully crisp Asian Pear and green apple are sautéed on the stovetop, then seasoned with sage, ginger and lemon juice. For a gourmet take on this squash soup, top it all off with some chopped chai spiced beets.

Oval shaped pasta orzo is seasoned with cinnamon, paprika and freshly grated ginger. Chickpeas, lentils and tomatoes make this soup hearty, with a sprinkling of parsley, cilantro and lemon juice for a refreshing finish.

Black beans are seasoned with lime and cilantro as onions and chilies are sautéed with cinnamon. Sweet potatoes are baked in the oven, mashed and rolled up in tortillas with the sautéed onions and black beans before being topped with an ancho chili tomato enchilada sauce.

A substantial sauce that will stand up to whole wheat pasta. You can use any color of lentil you like- red, brown or yellow- they all add that extra boost of protein.

A cross between a fruit tart and baked oatmeal, the textured sweetness of this breakfast evokes both bread pudding and coffeecake flavors.

Split peas are sautéed with onions, garlic and bell peppers, then seasoned with paprika, cumin and chipotle chilies. This versatile stir fry is delicious as a sandwich on a whole wheat bun, but can also be served atop pasta or brown rice.

Pumpkin is steamed, mashed and seasoned with walnuts and thyme, while mushrooms are sautéed with garlic and sage. Impress your friends with your vertical food stacking skills with this delectable tower with layers of pumpkin, mushrooms, walnuts and brown rice.

This lentils and rice lunch borrows its flavors from Italian, Indian and Mexican culinary traditions. Lentils are seasoned with garlic, cumin, coriander and turmeric, tossed with tomatoes and finished with fresh avocado and a squeeze of lime.

In this play on mole, Guajillo chilis are toasted and then blended with pumpkin puree, tomatoes and garlic. Spicy Mexican chocolate and black beans round out the innovative sauce, served over chewy Udon noodles and finished with crunchy pumpkin seeds.

Greens are stewed with tomatoes, fresh basil, sage and rosemary. Whole wheat macaroni and chickpeas transform this otherwise light soup into a hearty lunch.

This slightly spicy corn snack celebrates the kernels irresistible texture by countering it with a creamy cornmeal sauce. Onion, black pepper and Parmesan cheese round out this pudding’s earthy taste, while fresh chives bring fresh flavors to the palate.

Celery, onion and mushrooms are sautéed with a white wine tomato sauce and tossed with tempeh for a meatless spin on an Italian classic. The tempeh Bolognese is stacked under sautéed spinach and crispy eggplant in this modern day Napoleon.

Summer squash are tossed with sliced onion and sundried tomatoes, then seasoned with red pepper flakes and parmesan cheese. This versatile breakfast pie works well with any variety of zucchini or summer squash.

Hummus gets a little heat when seasoned with chipotle chilies en adobo, paprika and cumin. The creamy consistency from the chipotle hummus as well as the avocado contrasts with the crunch of radishes, carrots and arugula to make an ideal wrap.

The refreshing flavor of watermelon is given depth when sweetened with maple syrup and soured by citrus. For a heartier breakfast parfait use this cooling custard in place of yogurt by folding in some homemade granola.

The comfort of porridge gets a summer spin when topped with fresh berries. A dollop of yogurt, a sprinkling of cinnamon and a drizzle of honey completes this refreshing way to start your day.

Tofu is marinated in lemon juice and soy sauce, sautéed and then tossed with couscous, corn and carrots. This hearty salad is delicious served at room temperature and easily shared, so whip up a big batch to bring to your next potluck.

Sweet corn is sautéed spicy with red pepper and jalapeño then tempered with cumin tomato scented beans. A tortilla makes the perfect plate for this summer corn spin on a classic Mexican breakfast.

In this herbaceous soup, zucchini are stewed with garlic, onion, shallots and fresh tarragon. This salute to summer squash can be whipped up in a flash and is equally tasty served hot or cold.

Egg salad gets a kick from curry powder, paprika and hot sauce. The zesty curried egg is well matched by hearty whole wheat bread and diced celery give this sandwich an extra crunch.

In this modern riff on a Mexican classic, pinto beans are seasoned with oregano, cumin, cayenne and epazote then infused with grilled peaches. The sweet but spiced beans are wrapped in a corn tortilla with earthy mushrooms and corn grilled straight from the cob.

Pecans are toasted to intensify their earthy flavor which contrasts with sweet summertime peaches. These nutritionally diverse muffins are a great source of fiber and whole grains, and can keep up to a month in the freezer.

Tempeh is marinated in a ginger lime dressing and then tossed with refreshing crisp veggies like sugar snap peas, asparagus, carrots, corn, bell peppers and scallions. The earthy tempeh pairs well with the hearty, whole wheat soba noodle and the veggies in this dish can be adapted easily to suit any season.

Beets are roasted and then seasoned with onion and thyme before being purred with vegetable stock. Dill croutons make a creative use of old crusty bread and the grassy herb as well as a healthy drizzle of Greek yogurt completes this refreshing soup.

Tomatoes and watermelon are irresistibly refreshing when balanced with salty feta cheese. A simple basil lime vinaigrette adds herbal depth of flavor to this summer salad.

Cherries and apricots are stewed with honey and lemon juice to enhance the fruit’s sweet-sour contrast. French toast infused with almond makes the perfect base to feature the cherry apricot compote’s complex flavor.

Sweet corn, bell pepper and tomatoes show off summer in this surprisingly hearty salad of wheat berries and white beans. A mustard lemon sherry vinaigrette adds a sophisticated touch to this chilled entrée which requires almost no stove time.

This popular Italian appetizer gets a breakfast makeover when topped with an egg. Sweet cherry tomatoes seasoned with fresh tarragon and served over grilled bread.

This picnic staple has a rustic feel, because it features tender new potatoes which can be eaten whole. Fresh dill and tangy mustard kick the flavor up a notch, while snap peas and green beans add a refreshing crunch.

Avocados make a great cream cheese substitute, because they bring a smooth consistency in addition to a healthy dose of fiber, potassium and vitamin B. Give your breakfast a boost by spreading avocado on toast then topping it with sautéed tomatoes and onions as well as fresh chives garnished with chive blossoms.

Loosely translated to “pasta and beans” this Italian dish is one the first meatless classics. Tomatoes are sautéed with garlic, seasoned with parsley, oregano and basil and tossed with Cannellini beans and orrechiette.

These flapjacks are rooted in American history as Laura Ingles Wilder and family used to bite into buckwheat banana pancakes in The Little House on the Prairie series. This version bakes the banana right in the middle for full fruit integration.

This portobello burger will prove meatless grilling’s machismo to even the most traditional BBQ advocate. Grilled mushroom, roasted red pepper, fresh mozzarella and tarragon spread on a whole wheat bun will satisfy burger cravings without expanding waistlines.

Asparagus is sautéed until tender and flavored with young green garlic, which is milder and sweeter than it after reaching maturity. This ricotta quiche is great for groups and healthier without the crust.

This simple salad makes the most of all the naturally sweet vegetables which shine in summer. Sugar snap peas and bell peppers are tossed with sesame oil and lemon juice for a refreshing finish.

This savory veggie cake is quick, great for groups and a creative way to use up leftover rice. Eggplant, mushrooms, tomatoes and zucchini are seasoned with lemon pepper and parsley, tossed with rice and Cannellini beans and topped with corn chip crumbs.

This refreshing salad is simple, flavorful, filling and the perfect introduction to quinoa. The nutritious super grain is elevated with fresh flavors of lemon, mint, garlic and green onion.

Asparagus blends brilliantly with sweet peas and mint finishes the dish with a refreshing finish. Serve this soup ice cold as the perfect anecdote to a hot summer day.

Wild rice, black-eyed peas and breadcrumbs form delectable savory cakes. Bake these before your next barbeque, then grill lightly and top with our pineapple mango salsa.

Chocolate cupcakes with a hint of mint topped with cocoa icing. Replacing butter with applesauce makes these treats healthier as well as more succulent.

Black beans are mixed with breadcrumbs and spiced with chili powder to create one delicious patty. Avocado adds a refreshing creamy topping to this hearty bean burger.

Morel mushrooms are sautéed to bring out the best of their earthy flavor. Arborio rice is cooked in light vegetable broth and then tossed with the crispy morels and blanched springtime asparagus before being topped with some grated pecorino.

Leeks, white beans and potatoes are sautéed with garlic as the broth is seasoned with a basil garlic paste. This dish begins with everyday ingredients and elevates them to a sensational soup.

Pizza dough is made from a polenta crust and then topped with an heirloom tomato sauce. Sliced red onions, spinach and a cashew topping complete this thoroughly satisfying pizza pie.

Lentils are blended with spinach, tossed with brown rice and seasoned with curry powder, lemon juice and turmeric. The Indian condiment raita creates a cool contrast to the lentil ball with a refreshing cucumber crunch.

Poblano peppers are roasted and guajillo peppers are toasted to deepen the flavor of the black beans in this hominy based stew. Try topping this Mexican classic with sliced radishes, toasted pumpkin seeds or freshly squeezed lime juice.

Onion and red pepper are sautèed until sweet and contrasted with crunchy hash browns. Garlic spiced spinach brings some leafy greens and a healthy dose of Vitamin K to this hearty frittata.

Coriander, ginger and garlic are stir-fried first, which deepens the taste of this classic Thai red curry. Tomatoes, potatoes, onions and spinach take on the full flavor of the aromatically spiced sauce.

A traditional French ratatouille is cooked on the stovetop then wrapped in a whole wheat tortilla. Onions and bell peppers give the eggplant, zucchini and tomatoes a savory flavor boost, while maple syrup lends a sweet touch.

When you start with the best quality produce, sometimes all your favorite veggies need is a little seasoning and a light stir fry. Bok choy is sautéed simply with garlic and soy sauce then drizzled with a little sesame oil.

Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors asparagus, green onions and grape tomatoes. Wild rice brings an earthy nuttiness and makes the dish a light meal in itself.

Root vegetables are seasoned with thyme and celery seeds and stewed with green split peas, tomatoes and parsley. Serve this hearty, pureed twist on the classic split pea soup with whole wheat bread or croutons.

Oats, sunflower seeds, coconut and almonds are toasted, sweetened with honey and raisins and then baked until crisp. Cut the granola into pieces and eat it on the go as you start your day.

Asparagus spears, bell pepper, zucchini and onion are roasted to perfection then tossed with couscous infused with vegetable broth. Kidney beans pack a protein punch and turn this salad into a hearty lunch.

Eggs are baked in a slice of bread then drizzled with a spinach pesto sauce. This play on Toad in a Hole cradles the egg in a bread basket made with the help of a muffin tin.

Carrots, cabbage, mushrooms and bean sprouts are sautéed with onion and garlic then wrapped in a wonton wrapper. These wontons are will leave you lighter than most because they’re baked in the oven instead of pan fried.

Wheat berries, rolled oats and grits are stewed together in this protein packed porridge. The grains are easy to cook ahead of time and reheat as long as you wait until serving to add the maple syrup, milk and toasted walnuts.

Lemon spiced potatoes contrast beautifully with nutty barely and delicate lentils. Peas add the sweetness of early Spring to this rustic crowd-pleaser.

Mushrooms and onions are seasoned with Indian spices and sautéed with crumbled tofu. This quick breakfast scramble is easily edited to incorporate whatever veggies you have in the fridge.

Kale is cooked until just barely wilted with garlic, onion and red wine, then tossed with roasted broccolini, carrots and the supergrain farro. Toasted walnuts top the dish with a yummy crunch and a good dose of Omega-3′s.

These delectable muffins are naturally sweetened with pineapple and agave nectar. They’re freezer friendly too, so make a batch and munch on them every morning for the next two weeks.

Rice noodles are stewed in a garlic sesame sauce and collard greens. One taste of this healthy winter warmer and you’ll never look at a Cup o’ Noodles again!

Hot stewed oats and raisins with the Winter flavors of molasses, ginger, nutmeg and cinnamon. This crowd pleaser will keep you cozy even on the coldest of mornings.

Spinach lends a crisp fresh flavor to veggie ground round that’s been infused with sautéed onions and broth. Watch Julieanna stuff whole-wheat tortillas so full of iron and protein that it’s cause for celebration!

This dish was created as a meatless spin on Eggs Benedict. Eggs are cooked in sautéed spinach, mushrooms and tomatoes, then served atop whole wheat toast with pesto.

Lentils, carrots and celery are seasoned with cumin and then simmered until tender. Serve this hearty soup on a cold day with a slice of Cinnamon Honey Cornbread.

Pipérade originally comes from the Basque region of France, which influenced modern Creole cooking. This egg version resembles a frittata and highlights pipérade’s quintessential combination of onion, tomato and bell pepper.

This healthy twist on a southern staple brings together the holy trinity of Creole cooking with kidney beans and Serrano pepper. Traditionally families in Louisiana would let this dish simmer on Monday’s while they did the laundry.

This Valentine’s day cozy up with the ones you love and a big bowl of quinoa chili. The spices will warm you up while the whole grain quinoa keeps your heart healthy.

Dress up your veggie side dishes and make them the star of the show. These carrots are both spicy and sweet, with a ginger kick.

Maple is baked right into hearty oats and walnuts, with a tart cranberry tang. You’ll find yourself munching on it all morning, so wrap up a portion to give your friends and family the gift of granola.

Watch Julieanna roll up Mediterranean, Japanese and Mexican style wraps, all made from the nutritious nori seaweed. Use the any seaweed you have leftover to experiment new norito themes and submit your favorite nori concoctions.

Watch Phnewfula construct lasagna with layers of cauliflower and broccoli florets. Tell your kids there are miniature bushes and trees baked between the cheese and noodles and watch them scarf it down!

Sometimes a dessert is as simple as showcasing the best of Winter’s bounty. Pears are seasoned with orange, lemon and cinnamon, then slow roasted the French way, to harness all of the fruit’s spicy sweetness.

You’ll never think of fruit cake the same way again after a slice of this citrus loaf. Go light on the sugar to experience the grapefruit’s full puckering potential.

Mixed vegetables are seasoned with saffron, then cooked with broth infused rice in this Spanish classic.

Loaded with vitamin A, sweet potatoes makes a lovely base for this play on the traditional potato pancake. Baking instead of frying cuts much of the saturated fat, so for luxurious latkes garnish with a little crème fraiche and some freshly chopped chives.

Sweet apples are lovely when seasoned with savory spices like curry and cumin. Throw them in a skillet with broth infused rice and scrambled eggs and enjoy this dish any time of day.

These delicate puffs of pasta will fill your mouth with zesty tomato sauce. Cherry tomatoes get sweet when sautéed to round out this Italian medley.

Frittatas are an ideal opportunity to enjoy a quiche without the fat from the crust. Broccoli, potato and eggs are seasoned with paprika and blended with the distict Jarlsberg cheese.

Apple cinnamon pancakes are a quintessential holiday treat. These celebratory flapjacks are updated to include cornmeal and whole wheat flour, but the classic sweet spices still carry you back to childhood.

Apple may not be the first thing you’d expect to top a pizza, but this is no ordinary pie. Goat cheese sauce, fresh thyme and feta fuse together to show the fruit off at its best.

There’s no need to make the toast piece by piece with this casserole, which can be easily assembled the night before. Use grapefruit marmalade to give this crowd pleaser a tart twist.

A classic with a cold weather spin incorporates the delicate roasted pumpkin. Flexibility is key, as this dish can be concocted dairy-free or in the traditional style with cheese.

Sweet carrots puree is seasoned with a tang of ginger and garnished with fresh herbs. Curl up with a bowl and let this soup warm you through winter.

These nuts are best served hot and can be a welcome addition to salads, raviolis or alongside fresh fruit. Or wrap ‘em up and give all your friends a package of these spiced delights for the holidays.

A mushroom sandwich for barbecue lovers that can be made year round on the stove. Top it with some coleslaw for ultimate picnic nostalgia.

Savory lentils cooked with hearty veggies on mint-spiced brown rice. Throw everything in a slow-cooker in the morning and let the aromas of this lentil medley welcome you home.

A PB & J with a veggie vitamin boost. Apple can replace the carrot for a sweeter sandwich, but make sure you remember to spread peanut butter on both sides, so the filling doesn’t fall out.

This stew will amaze as everyday ingredients blend together to form a deliciously spiced one pot wonder. It’s flexible enough to incorporate a wide variety of hearty vegetables, so if you don’t have winter squash or zucchini on hand, try it with another gourd.

4 mini loaves calls for gift giving, so wrap these up and give your friends a succulent quick bread that’s fit for the holiday consumption. Or make one big loaf, cut everyone a slice and watch your family marvel at the pumpkin bread’s rich flavor.

Seasoned shiitakes, sweet pumpkin and tangy gorgonzola make for a luxuriously complex pasta topping. A variety of mushrooms, gourds and soft cheeses can be substituted, so experiment with this recipe to find your perfect pasta.

The hearty taste of cornbread in a flaky biscuit treat. Dunk these maple breakfast pastries in coffee and start your day off right.

Even soy naysayers can be convinced when tofu is squeezed, drained and pan fried. Cabbage, peanuts and crispy tofu make this salad a textured delight- and a protein powerhouse.

In this casserole, the creamy cheese sauce balances the crunch of baked brown rice. Neufchantel cheese goes great in this textured delight. Think of it as cream cheese’s lower-calorie French cousin- with extra flavor.

Cranberry beans are lovely when pureed with garlic, sage and a white creamy sauce. These beans pack a protein punch, so you can feature it as a main dish or it can replace mashed potatoes when served on the side.

This breakfast blend is a great way to get energized before a demanding day. Quick to prepare and easily transportable, blueberries are a great source vitamins B, C, E and K and the seeds are loaded with protein.

These veggie hoagies can be topped with lettuce and tomato or served straight out of the microwave warm and gooey. For an extra crunch, toast the hoagie rolls in a toaster oven or grill over an open flame.

The warm spiced flavors of pumpkin pie are infused in these moist mini-muffins. This recipe makes a plethora of mini-muffins, but feel free to use standard muffin tins instead- just remember to cook ‘em a little longer.

A pumpkin soup with roots in the Middle East, but this winter warmer can be adjusted to suit anyone’s taste. Make it spicy by upping the cayenne pepper or stay traditional and garnish the soup with a drizzle of pomegranate molasses.

Walnuts are full of heart-healthy Omega-3′s and provide a nice crunch to contrast the chewy apple chunks. Make a batch Monday and enjoy them for breakfast all week long.

Nothing brings in the aroma of autumn like a butternut squash roasting in your oven. Keep it simple with raisins and zucchini or add couscous to make it a heartier meal.

A substantial sauce that will stand up to whole wheat pasta. You can use any color of lentil you like- red, brown or yellow- they all add that extra boost of protein.

A cross between a fruit tart and baked oatmeal, the textured sweetness of this breakfast evokes both bread pudding and coffeecake flavors.

These delectable pockets of pasta are filled with a salty-sweet cheese and nut filling which marries well with a variety of pasta sauces. If you’re in a rush, wrap the filling in wonton wrappers instead of making fresh pasta.

Lentils and barley make this shepherd’s pie full of fiber- and as hearty as any meat version. This one dish wonder is easy to transport and serves 10- perfect for your next potluck.

You won’t miss the yolk at all in this egg white sandwich. Avocado, tomato and cheddar cheese infuse this breakfast treat with bright, fresh flavors.

This curry brings a healthier twist to Paalak Panneer by replacing the soft Indian cheese with firm tofu. Serve family style with Indian naan or roti.

This Mexican breakfast can be made in about 5 minutes, or make a big batch on the weekend, freeze it, and microwave one for a fast breakfast on the go.

The vegetables can be assembled in advance and refrigerated overnight in the zip-top plastic bag. Preheat the broiler for the cheese toasts while you sauté the vegetables and you’ll save even more time.

Imagine a hearty breakfast that, unlike say oatmeal, is cooling for summertime. The ginger gives this muesli a spicy twist!

Peppers, avocado and black olives are central to this taco salad recipe that gets better with every layer.

This hearty heart-healthy breakfast has turmeric – an anti-inflammatory which helps ward off Alzheimer’s disease, arthritis and cancer.

The addition of sunny yellow squash gives this hearty chili a bright summer flavor. Don’t be afraid to dip your bread straight in the bowl.

This Indian breakfast treat might not be sweet like a traditional American pancake, but these hearty flapjacks will wake up your tastebuds with a spicy kick!

Serve this cabbage-curry-with-a-kick family style, alongside Indian naan or roti. Using the flatbread to sop up the curry will balance the curry’s spice and ensure you savor every last bite.

You’ll find no cream in the sauce, but it’s so smooth you’d never know it. Cucumber, green onions and radishes brighten this summer veggie spin on pasta with pesto.

These avocado egg rolls work well as both a side dish or as hors d’oeuvres. The sweet acidity in the cilantro dipping sauce complements the creamy salt of the egg rolls.

Start your morning right with fresh raspberries, bananas and hearty oats! This cooked cereal is high in antioxidants, fiber and protein.

Seitan, or wheat gluten, mimics the consistency of chicken or duck and easily adapts to marinades. This spicy version is coated in buffalo sauce and stuffed with blue cheese.

Serve this pasta dish with crusty bread and a green salad for a meal that’s sure to become a family favorite!

Here’s a versatile frittata recipe that can be altered to use any seasonal vegetable. Serve it at hot, cold or at room temperature.

Wonderfully seasoned russet potatoes with fresh rosemary and parsley never tasted better.

This casserole style dish gets its name from Provencal France, the province where this style of cooking originated.

A slice of this fluffy egg pie full of fresh veggies starts your day off right. The egg filling is baked to a golden-brown and embellished with bright green asparagus spears, making this breakfast as visually stunning as it is delicious.

Black beans matched with dried seaweed — perhaps it’s not something your grandmother prepared, but it’s delicious all the same. Try serving this progressive salad with fresh hearty asparagus, seasoned with ginger.

This simple compote is great over lowfat yogurt or a whole-grain cereal in the morning (you might also enjoy it later in the day, over lowfat ice cream or slices of angel food cake).

Artichokes originated in the Mediterranean and have been enjoyed there for centuries. This simple yet sophisticated recipe allows the full flavor of the artichokes to shine.

A great breakfast smoothie for one. Banana, pineapple, strawberry, a little vanilla yogurt – how could you go wrong!?

This curry is sure to be a hit with anyone who enjoys an extra kick of flavor at dinnertime.

A “fool” is an old-fashioned dessert traditionally prepared with pureed fruit and whipped cream. This version is lightened and updated by using non-fat yogurt instead of cream.

It’s hard to find ANYONE who doesn’t like lasagna. And once you’ve thrown together the ingredients, your work is pretty much done.

The combination of apples and cinnamon give these muffins a classic flavor that your family is sure to love!

We found the recipe for this power-packed vegetable salad recipe in Cooking Light.

This is the kind of miracle dish that can convert anyone to tofu. The Jamaican “jerk” seasoning is sure-to-please. It’s sort of like barbeque and sort of like curry, savory and sweet at the same time.

Curry is a flavorful, typically spicy dish which is prominent in South Asian cuisines. This version includes chickpeas, which add extra fiber and protein to an already healthy meal.

Making a batch of gazpacho can seem a bit, well, fussy. But you can enjoy the bold flavors of a classic gazpacho in this hearty sandwich.

This rich vegetable stew is extra special when made with fresh grilled corn and homemade corn stock. But if you’re in a hurry, it works with vegetable stock and frozen corn kernels too.