
Serves 4 · 20 minutes
Easy Black Bean Tacos
Quick black bean tacos with crunchy cabbage, tomato, avocado and lime using familiar supermarket ingredients.
View recipe →Eating Your Way Toward Better Health
Wholesome, satisfying vegetarian recipes organized for easier browsing.
Choose recipes by health pattern, time, or cooking style.
Filtered Recipes
Simple Supermarket Ingredients
Approachable dinners for nights when you want something healthy, familiar and practical without a long ingredient list.

Serves 4 · 20 minutes
Quick black bean tacos with crunchy cabbage, tomato, avocado and lime using familiar supermarket ingredients.
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Serves 4 · 15 minutes
A fast pantry pasta with chickpeas, crushed tomatoes, garlic and Italian herbs.
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Serves 4 · 20 minutes
A quick skillet of brown rice, edamame and colorful vegetables with ginger and a lighter savory sauce.
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Serves 4 · About 45 minutes
Baked sweet potatoes piled with seasoned black beans, corn, avocado and fresh lime.
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Browse every recipe by category, from breakfast and soups to pasta, sides, snacks and desserts.
A beautiful start
Whole grains, beans, fruit, nuts and vegetables make breakfast colorful and satisfying.

Serves 2 · 10 minutes prep + at least 6 hours chilling
Naturally sweet chopped prunes, crunchy walnuts and cinnamon turn creamy soy-milk oats into a simple make-ahead breakfast.
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Serves 4 · About 40 minutes
Chewy steel-cut oats with warm apples, raisins, walnuts and cinnamon.
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Serves 2 · About 15 minutes
Whole-grain toast piled with avocado, lemony white beans, tomatoes and sprouts.
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Serves 2 · Chill overnight
Creamy overnight oats layered with berries, walnuts and flax for a colorful, make-ahead breakfast.
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Serves 6 · About 50 minutes
A golden, egg-free frittata packed with spinach, peppers, onion and herbs.
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Serves 2 · About 15 minutes
Fresh herbs, walnuts, vegetables, beans and flatbread create a generous Persian-inspired morning plate.
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Serves 2 · About 25 minutes
Creamy oats become a satisfying savory bowl with mushrooms, spinach, tomatoes and herbs.
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Serves 4 · About 40 minutes
Smoky sweet potatoes, black beans, peppers and avocado make breakfast hearty and bright.
View recipe →Savory Recipes
Plant-forward entrées and satisfying dishes built around vegetables, legumes, whole grains and tofu.

Serves 4 · About 50 minutes
A warmly spiced Indian-inspired dish with cauliflower, potatoes, tomatoes and fiber-rich chickpeas.
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Serves 4 · About 50 minutes
Roasted spiced cauliflower and lentils in a creamy coconut-tomato sauce with blistered tomatoes, ginger, garlic and lemon.
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Serves 2–3 · About 35 minutes
Thick tofu cutlets with a savory, herb-flecked breadcrumb crust and three flexible cooking methods.
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Serves 2 · About 1 hour
Craggy baked tofu, colorful vegetables and fresh basil in a glossy sweet-and-spicy sauce, served with rice.
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Serves 4–6 · About 45 minutes
Crisp tofu in a smooth, restaurant-style tomato, cashew and cream sauce.
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Serves 4 · About 1 hour
Roasted bell peppers filled with lentils, quinoa, mushrooms, spinach and walnuts for a hearty, colorful plant-based meal.
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Serves 2–3 · About 40 minutes
Creamy one-pan quinoa with courgette, tomatoes, tahini, lemon and plenty of fresh herbs.
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Makes one 9 × 5-inch loaf · 6–8 slices
A sturdy lentil, mushroom and walnut loaf with warm spices and a bright pomegranate glaze.
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Serves 4 · About 50 minutes
Golden baked tofu meatballs, broccoli, red pepper and pineapple in a bright, sticky lower-sodium sweet-chili glaze.
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Serves 6 · About 1 hour
Savory mushroom and vegetable filling beneath a golden layer of creamy mashed potatoes.
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Serves 4–6 · About 45 minutes
A colorful, comforting vegetable korma with a tomato, coconut and cashew sauce.
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Serves 4 · About 45 minutes, plus soaking
Herb-packed baked chickpea falafel for pita, salads and Mediterranean-style meals.
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Serves 4 · About 60 minutes
Roasted eggplant filled with lentils, walnuts, tomatoes and herbs for a satisfying high-fiber plant-based dinner.
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Serves 4 · 20 minutes
Quick black bean tacos with crunchy cabbage, tomato, avocado and lime using familiar supermarket ingredients.
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Serves 4 · 20 minutes
A quick skillet of brown rice, edamame and colorful vegetables with ginger and a lighter savory sauce.
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Serves 4 · About 45 minutes
Baked sweet potatoes piled with seasoned black beans, corn, avocado and fresh lime.
View recipe →Familiar Weeknight Comfort
Whole-grain pasta, soba, beans and vegetables come together in approachable meals for busy nights.

Serves 4 · About 45 minutes
Whole-grain pasta and golden tofu in a creamy cashew–soy sauce with spinach, sun-dried tomatoes, garlic and basil.
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Serves 4 · 25 minutes
Whole-grain pasta tossed with white beans, spinach, tomatoes, garlic and lemon for an easy weeknight dinner.
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Serves 4 · 15 minutes
A fast pantry pasta with chickpeas, crushed tomatoes, garlic and Italian herbs.
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Serves 4 · 25 minutes
Whole-grain pasta with broccoli and white beans in a bright lemon-garlic sauce.
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Serves 4 · 25 minutes
Savory mushrooms, peas and spinach tossed with whole-grain pasta and herbs.
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Serves 4 · 20 minutes
Buckwheat soba noodles, edamame and crisp vegetables tossed in a ginger-sesame dressing.
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Serves 4 · About 40 minutes
A genuinely cheesy macaroni made lighter and creamier with cauliflower, white beans and a modest amount of sharp cheddar.
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Serves 4 · About 40 minutes
Creamy sweet-potato macaroni with nutritional yeast, white beans and lively Buffalo flavor, finished with celery and scallions.
View recipe →Fresh, Colorful & Satisfying
Colorful salads, grain bowls and protein-rich combinations that work beautifully as sides or satisfying meals.

Serves 6 · About 35 minutes
Fresh tart cranberries and sweet orange brighten quinoa, chickpeas, spinach and walnuts, with no added sugar in the dressing.
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Serves 2–3 · About 15 minutes
Earthy beets, chickpeas, pickles, red onion and parsley in a bright balsamic-herb dressing.
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Serves 4 · About 45 minutes
A vibrant, satisfying kale salad with quinoa, roasted sweet potato, chickpeas, berries and seeds.
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Serves 6 · About 35 minutes
A colorful quinoa salad with black beans, corn, peppers, tomato, avocado and cilantro-lime dressing.
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Serves 4 · About 20 minutes
Cucumber, tomato, mint, parsley, dill, walnuts and pomegranate create a crisp Persian-inspired salad.
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Serves 6 · About 30 minutes
An herb-forward lentil salad with parsley, mint, cucumber, tomato and lemon that makes a fresh, fiber-rich side.
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Serves 6 · About 25 minutes
Finely chopped cauliflower joins abundant parsley, mint, tomato and cucumber in a refreshing grain-free tabbouleh.
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Serves 6 · About 20 minutes
Raw beets, crisp apple, cabbage and carrots make a jewel-toned slaw with citrus and walnuts.
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Serves 6 · About 20 minutes plus resting
Crisp green and red cabbage, carrots and red onion in a bright cider-vinegar dressing with celery seed and herbs.
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Serves 4 · About 50 minutes
A colorful vegan power bowl with crisp tempeh, edamame, quinoa, roasted vegetables and a lively citrus-ginger dressing.
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Serves 3–4 · About 20 minutes
Crisp vegetables, creamy avocado and beans tossed with a bright basil-walnut Parmesan dressing.
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Serves 2–3 · About 40 minutes
Fluffy quinoa, caramelized vegetables and creamy avocado finished with a bright lemon-tahini dressing.
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Serves 4 · About 15 minutes
Crisp celery, apple, cucumber and walnuts tossed with fresh herbs and a bright lemon-Dijon dressing.
View recipe →Portable & Practical
Colorful sandwiches, wraps and tofu street tacos designed for satisfying lunches and easy meals.

Serves 3–4 · About 15 minutes
Creamy chickpea salad, crisp vegetables and a generous layer of fresh broccoli sprouts.
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Serves 2 · About 50 minutes
Crispy baked tofu, quick-pickled vegetables, cucumber, cilantro and a lively sriracha-lime spread in a crusty whole-grain roll.
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Serves 2 · About 55 minutes
Smoky, craggy baked tofu with peppers, onions, cabbage, avocado and creamy jalapeño-lime sauce.
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Serves 2 · About 20 minutes
Creamy curried chickpeas with celery, apple, grapes and spinach in a whole-grain wrap.
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Serves 2 · About 40 minutes
Savory grilled portobello, roasted red pepper, arugula and red onion layered with a creamy lemon-herb white bean spread.
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Makes 6 wraps · About 30 minutes
Tender collard leaves wrap savory walnut-lentil filling, crisp vegetables, avocado and broccoli sprouts.
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Serves 2 · About 20 minutes
Colorful whole-grain wraps with hummus, spinach, crisp vegetables and avocado.
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Serves 2 · About 45 minutes
Roasted zucchini, peppers, mushrooms and onions with lemon-herb white beans, spinach and balsamic.
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Serves 2 · About 30 minutes
Black beans, quinoa, charred corn, peppers, cabbage and avocado with cilantro-lime dressing.
View recipe →Comfort by the bowlful
Bean-rich soups and chilis that turn vegetables and whole grains into complete meals.

Serves 4 · About 35 minutes
Chickpeas and spinach simmer in a fragrant tomato broth finished with a small culinary amount of dried fenugreek leaves—no coconut cream or butter.
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Serves 6 · About 50 minutes
A thick, smoky chili loaded with three beans, peppers, tomatoes and corn.
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Serves 4 · About 1 hour
A hearty, fiber-rich soup filled with earthy mushrooms, tender potatoes, lentils, barley and kale.
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Serves 6 · About 45 minutes
A hearty one-pot soup with lentils, kale, potatoes, carrots and tomatoes, finished with fresh lemon.
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Serves 4–6 · About 50 minutes
A rustic one-pot stew with cauliflower, creamy white beans, tomatoes, leafy greens, herbs and lemon.
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Serves 8 · About 1 hour 20 minutes
An ash-inspired bowl brimming with herbs, beans, lentils, greens and noodles.
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Serves 6 · About 50 minutes
White beans, kale and a garden of vegetables simmer in a fragrant tomato-herb broth.
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Serves 6 · About 1 hour 15 minutes
Green split peas and barley make this vegetable soup exceptionally hearty without meat or cream.
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Serves 6 · About 45 minutes
Rosemary, tomatoes, kale and creamy white beans make a simple, deeply comforting soup.
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Serves 6 · About 55 minutes
A vibrant, lower-sodium borscht with beets, cabbage and white beans for a fiber-rich, plant-forward meal.
View recipe →Big flavor, easier cleanup
Low-fuss meals built around one pot or one sheet pan for easier weeknight cooking.

Serves 6 · About 40 minutes
Chickpeas, cauliflower and spinach cook quickly in a fragrant tomato curry.
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Serves 6 · About 1 hour
Brown rice, black beans and colorful vegetables make a complete pantry-friendly meal.
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Serves 6 · About 35 minutes
Whole-grain orzo, tomatoes, greens and white beans become a cozy one-pot supper.
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Serves 8 · 4–8 hours
Lentils and beans simmer into a smoky, hands-off chili rich with peppers and tomatoes.
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Serves 8 · 4–8 hours
Chickpeas, sweet potatoes, cauliflower and apricots mingle with warm Moroccan spices.
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Serves 2–4 · About 1 hour
Roasted asparagus, mushrooms and fennel with crisp garlic-herb tofu, ready for rice or quinoa.
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Serves 2–4 · About 50 minutes
Crisp tofu, potatoes, cauliflower and peppers roasted with a simple herby ranch-style seasoning.
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Serves 2–4 · About 45 minutes
Crispy za’atar chickpeas, sweet potatoes and colorful vegetables roasted together on one pan.
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Serves 3–4 · About 45 minutes
Colorful peppers, mushrooms, onion and tofu roasted with smoky fajita spices and fresh lime.
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Serves 4 · About 50 minutes
Chewy barley, mushrooms, greens and vegetables simmered into a savory one-pot bowl with plenty of fiber.
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Serves 4 · About 45 minutes
Eggplant, zucchini, peppers and white beans simmered with tomatoes and herbs for a lower-sodium Mediterranean-style meal.
View recipe →Complete the Plate
Whole-grain sides and vegetable dishes designed to complement everyday meals.

Serves 6 · About 55 minutes
A warm, satisfying pilaf of brown rice, lentils, caramelized onions, herbs, lemon and toasted almonds.
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Serves 4–6 · 45–75 minutes
Caramelized cabbage wedges baked until tender in a creamy garlic and onion sauce.
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Serves 4 · About 30 minutes
Crisp-edged broccoli with garlic, lemon and a light sprinkle of toasted seeds.
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Serves 6 · About 45 minutes
A colorful sheet pan of zucchini, peppers, eggplant, tomatoes and red onion with Mediterranean herbs.
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Serves 4 · About 25 minutes
Tender-crisp green beans with juicy tomatoes, garlic, lemon and toasted almonds.
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Serves 4 · About 35 minutes
Caramelized Brussels sprouts finished with balsamic vinegar and crunchy toasted walnuts.
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Serves 6 · About 30 minutes
A creamy mash of cauliflower and white beans with garlic and olive oil—comforting without relying on heavy cream.
View recipe →Everyday Meal Builders
Simple whole-grain breads and rice dishes designed for breakfast, soups, curries, salads and plant-forward meals.

Makes 8 pitas · About 2 hours
Soft whole-wheat flatbreads for hummus, falafel, soups, salads and wraps.
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Serves 6 · About 50 minutes
Fragrant whole-grain basmati rice with toasted cumin and warm whole spices.
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Makes 9 servings · About 35 minutes
Tender, lightly sweet whole-grain cornbread for chili, soups and bean dishes.
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Makes 1 loaf · 12–14 slices
A dense, sliceable loaf with soaked oats, cooked quinoa, flax, pumpkin seeds and sunflower seeds.
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Makes 1 artisan loaf · 67% hydration
A warmly spiced, golden whole wheat boule enriched with molasses, olive oil and herbs.
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Serves 6 · About 55 minutes
A savory whole-grain pilaf combining brown rice and quinoa with onion, garlic, herbs and lemon—a versatile way to add complete plant protein, fiber and essential nutrients to the plate.
View recipe →Color without the stove
Crisp vegetables, fruit, herbs, beans, nuts and seeds become vibrant snacks and small plates with little more than slicing, blending and rolling.

Makes 8 rolls · About 35 minutes
Translucent rice-paper rolls showcase crisp vegetables, avocado, sprouts, mint and basil in two colorful styles.
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Serves 4 · About 20 minutes
Spiralized zucchini, tomatoes and olives meet a bright walnut-basil pesto in this fresh no-cook bowl.
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Serves 4 · 10 minutes
Creamy white beans, tomatoes, cucumber and herbs tossed with lemon and olive oil for a fast no-cook meal or side.
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Serves 4 · 10 minutes
A crisp no-cook salad of chickpeas, cucumber, peppers, radishes and fresh herbs with lemon.
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Serves 2 · 10 minutes + chilling
A make-ahead chia pudding with berries, oats and walnuts for a fiber-rich breakfast that needs no cooking.
View recipe →Build Confidence in the Kitchen
Helpful guides, charts and step-by-step skills for healthier, easier cooking.

About 5 days · Grow it yourself
A practical jar-sprouting guide with supply examples, a simple rinse-and-drain routine, and important food-safety guidance.
View guide →
Protein Basics
A practical guide to tofu, tempeh, seitan and TVP—what each one is, how to prepare it, and where it works best.
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Baking Basics
How chickpea liquid, flax, chia and other egg substitutes behave—and which one to choose for binding, moisture or whipping.
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Pantry Mastery
Flavor-building ingredients that make plant-forward cooking easier—from nutritional yeast and miso to kala namak and umeboshi.
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Homemade Basics
Simple ratios for almond, cashew and oat milk, plus the tricks that help prevent gritty, curdled or slimy results.
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Storage Skills
Practical ways to keep herbs and leafy greens fresh longer, freeze them for later, and dry sturdy herbs at home.
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Cooking Reference
A quick reference for soaking, liquid ratios and stovetop or pressure-cooker preparation of common beans and whole grains.
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Homemade Staples
How to turn nuts and seeds into tahini, almond butter and sunflower-seed spread using a food processor or high-speed blender.
View guide →Share something vibrant
Colorful dips and generous small plates for snacking, gathering and building meals.

Makes about 2 cups · 15 minutes
Silky chickpea hummus with lemon, tahini and garlic for dipping, spreading or building bowls.
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Serves 4 · About 40 minutes
Smoky, crunchy chickpeas work as a snack, salad topper or small plate.
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Makes 16 pieces · About 20 minutes
Crisp mini peppers filled with hummus, cucumber, tomato, herbs, sprouts, pomegranate and walnuts.
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Serves 4 · About 25 minutes
A generous platter of dips, tabbouleh, vegetables, olives and whole-grain pita for sharing.
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Makes about 2½ cups · About 1 hour
Earthy roasted beet transforms hummus into a jewel-toned dip with walnuts and dill.
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Makes about 2 cups · 20 minutes
Sweet roasted peppers, walnuts and warm spices become a bold, savory Levantine dip.
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Makes about 2 cups · About 50 minutes
Charred eggplant, tahini, lemon and garlic make a luxuriously smoky dip.
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Makes about 2 cups · 10 minutes
Cannellini beans blend into a creamy, lemony rosemary dip without dairy.
View recipe →Flavor changes everything
Plant-powered sauces that make bowls, salads, vegetables and wraps worth craving.

Makes about 1 cup · 10 minutes
Parsley, cilantro, vinegar and garlic bring grilled vegetables and beans to life.
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Makes about 1½ cups · 10 minutes
White beans create a creamy, protein-rich cilantro-lime dressing without dairy.
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Makes about 1½ cups · 15 minutes
Fresh herbs and soaked cashews make a vivid sauce for bowls, vegetables and wraps.
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Makes about 8 cups · About 1 hour
A deeply flavored homemade broth built from vegetables, mushrooms and herbs—not excess salt.
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Makes about ¾ cup · 5 minutes
A creamy, versatile sesame dressing brightened with fresh lemon and garlic.
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Makes about 1 cup · 10 minutes
Balsamic vinegar, walnuts and Dijon blend into a full-bodied dressing without added oil.
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Makes about 1 cup · 10 minutes
Basil, walnuts and nutritional yeast make a vibrant, dairy-free pesto.
View recipe →Energy between meals
Nuts, seeds, fruit, beans and whole grains transformed into satisfying snacks.

Serves 2 · 5 minutes
Crisp apples, almond butter, walnuts and seeds make a quick snack with staying power.
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Makes 12 bars · About 40 minutes
Chewy whole-grain bars packed with oats, dates, walnuts, seeds and berries.
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Makes 16 · 15 minutes
Naturally sweet dates, walnuts, oats and seeds become satisfying no-bake bites.
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Makes 16 bites · About 20 minutes plus chilling
Carrots, dates, walnuts, oats and flax become naturally sweet, warmly spiced no-bake bites.
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Makes 8 portions · 5 minutes
A portable mix of nuts, seeds, unsweetened fruit and cacao nibs with no candy coating.
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Serves 4 · 10 minutes
Protein-rich edamame tossed with lemon, mint, parsley and pepper.
View recipe →Sip Something Nourishing
Colorful blends built from vegetables, fruit, whole grains, nuts and seeds—with sweetness kept optional.

Serves 2 · About 10 minutes
A bright ruby smoothie with beets, berries, citrus, ginger and flax.
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Serves 2 · About 10 minutes
A satisfying cocoa shake with oats, natural nut butter, yogurt and flax.
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Serves 2 · About 10 minutes
A cool, creamy blend of cucumber, avocado, spinach, lime, mint and chia.
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Serves 2 · 5 minutes
Berries, flax, oats and unsweetened soy milk blended into a simple everyday breakfast smoothie.
View recipe →Naturally Sweet
Fruit-forward treats with satisfying textures and approachable ingredients.

Makes 12 cookies · About 30 minutes
Soft oatmeal cookies naturally sweetened with ripe bananas and filled with walnuts, flaxseed, cinnamon and vanilla.
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Serves 2 · About 45 minutes
Tender pears poached with cardamom, cinnamon, orange and vanilla, finished with pistachios and a spoonful of yogurt.
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Serves 6 · About 20 minutes
A refreshing, naturally sweet fruit dessert with lime, mint, chia and pistachios.
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Serves 2 · Chill at least 4 hours
Creamy pineapple-avocado chia pudding layered with fresh strawberries, pineapple and a gentle touch of turmeric.
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Makes 12 cookies · About 35 minutes
Chewy oatmeal cookies with natural almond butter, whole-grain flour and small pieces of dark chocolate.
View recipe →Short on Time?
Quick breakfasts, snacks, dips, dressings and drinks from the Women First recipe collection that are ready in about 15 minutes or less.

Serves 2 · About 15 minutes

Serves 2 · About 15 minutes

Serves 2–3 · About 15 minutes

Serves 3–4 · About 15 minutes

Makes about 2 cups · 15 minutes

Makes about 2 cups · 10 minutes

Makes about 1 cup · 10 minutes

Makes about 1½ cups · 10 minutes

Makes about 1½ cups · 15 minutes

Makes about ¾ cup · 5 minutes

Makes about 1 cup · 10 minutes

Makes about 1 cup · 10 minutes

Serves 2 · 5 minutes

Makes 16 · 15 minutes

Makes 8 portions · 5 minutes

Serves 4 · 10 minutes

Serves 2 · About 10 minutes

Serves 2 · About 10 minutes

Serves 2 · About 10 minutes

Serves 4 · 15 minutes

Serves 4 · 10 minutes

Serves 4 · 10 minutes

Serves 2 · 5 minutes
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.
Beyond the Recipe
Continue your health journey with practical nutrition guidance and lessons from long-lived communities around the world.