These muffins are perfect for a snack or a quick breakfast! Using canned pumpkin reduces the amount of oil needed and keeps the muffins moist. Plus, it adds additional vitamin A!
Ingredient: salt
Chickpea Sloppy Joe Casserole
This sloppy Joe casserole uses two different sources of protein to deliver a classic dish in a new way.
Stovetop Hominy
Hominy is a type of corn that has been used in the Americas for thousands of years. This recipe makes an excellent spiced side dish that goes well with any type of meat. You can even serve it by itself over rice!
Oven Roasted Asparagus
Asparagus is a spring vegetable that can be cooked in many ways! Roasting brings out the vegetable’s sweetness.
Pea & Parsley Hummus
Pair this hummus with your favorite crunchy vegetables like broccoli, pickles, bell peppers, or carrots.
Corn and Yellow Split Pea Muffins
This recipe uses split peas, which are a great source of plant-based protein and fiber. The seasonings make these really flavorful, too!
Roasted Butternut Squash Hummus
A good source of vitamin A, roasted squash adds a sweet, earthy flavor to hummus.
Brussels Sprouts and Kale Salad
This salad is a great source of vitamin C.
Beef and Lentil Meatloaf
Adding lentils instead of breadcrumbs to meatloaf holds it together and makes one pound of meat stretch a little further. Lentils add fiber, potassium, and iron, too!
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.