Turmeric Power: This popular ingredient is for more than just smoothies. Just try it in these mouthwatering, inflammation-busting meatballs.
Get into the Spirit of St. Patrick's Day with this plant-based version of an Irish classic. It's made with seitan in place of meat.
It may feel counterintuitive to leave the skins on the squash, but they’re edible and soften during roasting. You can also use butternut squash here.
You can easily sub out brown rice with another grain. Try farro, barley, kaniwa, or quinoa—the most “rice-like” grains.
With a fraction of the calories and fat content of poultry and meat, soy became a favorite food in the ’90s. This classic soy chili recipe comes from a 1996 issue of Better Nutrition.
Japanese sweet potatoes add Asian flair to this easy take on pho, a traditional Vietnamese noodle soup.
The bold flavor of rutabaga stands up to a spicy, garlicky red pepper sauce.
Golden beets and brilliant green pesto make this a beautiful dish. You can also use red or Chioggia beets in place of golden beets.
Grilled chicken takes on the coveted crispiness of a fried chicken dinner with this soon-to-be favorite recipe.