Cumin, oregano, and canned green chiles boost the flavor of split peas in this hearty soup. If you like heat, use jalapeno instead of bell pepper!
Dietary Need: Vegetarian/Vegan
Acorn Squash and Crispy Chickpeas
Crunchy and chewy roasted chickpeas add texture and protein to roasted squash.
Yellow Split Pea Cheesy Pasta
This gooey, cheesy version of mac and cheese gets a boost of fiber and protein from yellow split peas.
Vegan Lentil Walnut Loaf
This recipe is great way to incorporate plant-based protein into your diet. Serve with a vegetable of choice to complete this meal.
Garlicky Beans and Toast
A savory toast that can be eaten for breakfast, lunch, or dinner. Leafy greens add vitamins A and C, calcium, and potassium, making this simple dish extra nutritious.
Split Pea Pozole
Split peas are a good source of fiber and protein. Cooking them before adding to this recipe keeps them from becoming mushy.
Baked Potato Eggs
For breakfast, lunch, or dinner potatoes are the perfect vessel for baked eggs. You can make the potatoes ahead of time for an easy breakfast, just add the eggs right before baking and increase the time by 5 minutes.
Zucchini Frittata
Frittatas are excellent for breakfast or lunch, and slices reheat well in the microwave.
Roasted Cauliflower and Sweet Onion Kugel
Kugel (pronounced KOO-gul) is a sweet or savory casserole that uses egg noodles, potatoes, or matzo meal to bind it together. This recipe uses matzo meal, a standard ingredient in recipes for Passover.
Zucchini “Meatballs”
These “meatballs” don’t contain any meat, and are held together with egg and breadcrumbs. Serve them over pasta with tomato sauce or pesto!