Eat-to-Live

Ethiopian-Spiced Pumpkin Bisque

Chocolate-Almond Nuggets of Joy

Eat the Rainbow Black Bean Soup

Colleen’s Chickpea Burgers with Tahini Sauce

Kathy’s Slow-Cooker Hot and Sour Soup

Bryanna’s Low-Fat Veggie “Guacamole”

Hearty One-Pot Meal Miso Soup

Thai Salad with Slow-Cooked Tofu in Pineapple Barbecue Sauce

Skillet Eggplant and Lentils with Almond Parmesan

Kale Mallung (Sri Lankan Kale with Coconut)

Low-Fat Tahini-Chickpea Dressing

Cashew Carrot Salad

Homestyle Green Beans and Potatoes

Chili-Stuffed Peppers

Ridiculously Easy Southwestern Coleslaw

Vegan Zucchini Frittata

Cosmic Cashew Kale and Chickpeas with Confetti Quinoa

Ridiculously Easy Curry-Scrambled Tofu

Green Curry Tofu Cakes

Thai Green Curry with Vegetables and Tofu

Simple Cabbage and Chickpea Soup with Fresh Basil

White Bean Salad with Za’atar

Black Bean-Pineapple Soup Stew Chili

Creamy Tri-Pepper Dressing

Cabbage “Noodle” Soup

Potato and Broccoli Rabe Casserole

E’s Super-Awesome Brussels Sprouts and Mushrooms

Hot Skillet Salad

Roasted Parsnip and Garlic Soup with Mushrooms

Eggplant and Chickpea Curry

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

Five-Year Anniversary and New Southern Greens Recipe

New Orleans’ Style White Beans

Curried Cauliflower and Sweet Potato Soup

Thanksgiving Meatless Loaf

Brussels Sprouts and Shiitake Mushroom Soup

Ridiculously Easy Lentil and Vegetable Stew

Pumpkin, Squash, or Cushaw Bake

Ridiculously Easy Vegan Buttermilk Salad Dressing

Asparagus and Chickpea Casserole

Sea-sational Chickpea Salad

Curried Eggplant, Lentil, and Quinoa Burgers with Onion-Pepper Relish

Cucumber Hummus

Fresh Chile Sauce

Roasted Eggplant Pesto

Banana-Cashew Balls

Black Bean and Summer Squash Enchiladas

Roasted Asparagus Soup