These three “sisters”—corn, squash, and beans—taste delicious together. This fast and easy approach yields delicious quesadillas in less than 30 minutes.
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Zucchini “noodles” cook quickly, making for a fast dinner. Pair it with a no-oil pesto and you’ve got a delicious, satisfying, healthy dish that’s light on calories.
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These verde enchiladas are easy and quick—they’re folded rather than rolled and then go right onto the plates. They keep their shape, look fantastic, and taste divine.
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Using raw cashews instead of coconut milk, you save 12 grams of saturated fat per serving. This plant-based curry is rich and delicious, and it comes together in about 30 minutes.
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Raw cashew milk substitutes for coconut milk and matches the taste and creaminess. You save a lot of saturated fat that way making this a healthy plant-based dish. You can choose your own favorite vegetables and proteins and make it your own.
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The secret of this dish is the lemony-briny flavors in the kale pesto. The pasta and zucchini serve as an excellent base, although you could go all-pasta, all-zucchini, pasta-and-potatoes, or other bases that I haven't thought of.
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This is a great dish for using your farmers' market greens! This is downright healthy, even as Thai food goes. The peanuts, jalapeño, and cilantro combine with the bitter broccoli rabe or mustard greens for a bracing and delicious plant-based, oil-free entree.
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