Change up your usual spread with this rich, creamy hummus-inspired dip featuring edamame and avocado.  

Christy Morgan shows us how to sneak some veggies into this versatile black bean dip. Nachos just got more nutritious!

These poached mushrooms make a delicious appetizer on their own or as part of an antipasto platter.

Make your own natural, no-sugar added energy bars—they're a cinch to prepare.

In this thick and luscious soup, cashews provide the creaminess, with no dairy at all.

Warm up with this delicious and affordable weeknight main dish soup. 

For a hearty, veggie-rich soup, try this method of roasting the vegetables before adding them to a curry-scented soup.

Salads don’t have to be raw — or even made from lettuce!

There’s something so comforting about root vegetables roasted until they are soft and sweet.

Turn the leftover cooking liquid from chickpeas into delightful and delicious vegan mayo, cakes, meringue and more.

Try this easy technique for making tender, roasted squash on the grill.

Kids won't make any bones about eating their veggies after making this delicious, spooktacular Halloween treat!

Nobody wants to pack a whole pantry to take to the campsite!

Enjoy the delectable egg roll flavor in this quick, healthy, satisfying bowl.

An easy pâté of edamame, parsley and lemon is the plant-based protein for this sandwich.

When you reach peak tomato season, make these hearty, sweet roasted tomatoes. 

Ramp up your potato salad with a zingy, herby chimichurri sauce instead of a mayo-based dressing.

By mixing probiotic sauerkraut into raw vegetables, you’ll make shredded veggies into a colorful and tangy salad.