This pasta salad gets its flavor from fresh vegetables and herbs. A good source of vegetable protein, this salad can be a side dish or a main meal.
Cooking Method: stovetop
Butternut Squash Black Bean Chili
Split Pea White Bean Chili
The green split peas and white beans account for nearly 20 grams of fiber in this delicious chili.
Green Pea Falafel Patties
This recipe uses split peas and lentils instead of chickpeas to make these tasty falafel patties.
Cheesy Broccoli Chickpea & Rice Casserole
This dish is full of important nutrients including fiber from the brown rice, vitamin C from the broccoli, and plant-based protein from the chickpeas.
Oyster Cioppino
Cioppino (pronounced CHI-oh-peeno) is an Italian-American fish stew. This recipe uses oysters, but you can use any mixture of fish and shellfish and it will be great.
Roasted Sweet Potato & Acorn Squash Bisque
This dairy-free, antioxidant-packed soup can be eaten alone but it’s so simple you can add whatever you’d like! Try white beans, chicken, or spinach.
Calabacitas
Calabacitas (kahl-ah-ba-SEE-tas) translates to “little squash” in English. It is often served as a side dish, but can easily be a meal in itself.
Stuffed Roasted Red Peppers with Lentils, Beef and Mushrooms
Lentils add extra protein and fiber to this savory recipe designed to satisfy your taste buds and nourish your body.
Crispy Lentil Meatballs
Double the protein, double the fun! This recipe combines both animal and plant based protein sources into a tasty dish for your enjoyment.