Recipes

Spring Rolls

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Spring rolls are a popular appetizer in several Asian cuisines: Taiwanese, Chinese, Thai, Indonesian, and Vietnamese, just to name a few. The fillings often vary with the seasons, which is why you might see them …



White Bean Hummus with Fresh Thyme and Basil

White Bean Hummus

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty …



Sloppy Lentil Joes

Sloppy Lentil Joes

This is a quick and easy meal that also reheats well for lunch the next day or two. Serve this stuffed into a whole-grain bun and eat with your hands, or ladle it over the …



Black Bean and Sweet Potato Quesadillas

Black Bean and Sweet Potato Quesadillas

These quesadillas from My Beef with Meat are a regular with the Engine 2 plant-strong Hall family. They are simple to make and very satisfying.



Curried French Lentils

Curried French Lentils

This is one of my favorite go-to meals. It’s easy to prepare, all in one pot, and is very flavorful and satisfying. It can be eaten alone as a stew, over some brown jasmine rice, …



Black Bean Soup with Sweet Potatoes

Black Bean Soup with Sweet Potatoes

This soup has an irresistible quality; the flavors are deep and earthy with some sweetness from the potatoes. Don’t let the number of ingredients intimidate you – they build layers of flavor, but this soup …



Boulangere Potatoes

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This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat.



Navy Bean Soup

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Navy beans, like all dried beans, are a healthy component of a whole-food, plant-based diet. You can make this dish more brothy or creamy, depending upon your preference.



Greek Stuffed Peppers

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Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown rice and it makes such a beautiful addition to any meal. You can …



Pasta Primavera

Pasta Primavera

Pasta primavera is related to and likely derived from authentic Italian dishes. However this is more accurately a North American dish, created in Nova Scotia and brought to New York City in the early 1970s. …