This salad celebrates fall with beautiful colors. A light vinaigrette offsets the tangy Gorgonzola and sweet pears, creating a perfect balance.
Inspired by the now-closed Penny Cluse Cafe, this sandwich features a spinach, mushroom, and onion filling that’s so satisfying you won't miss the corned beef.
Tempeh, slathered with a sweet-and-spicy gochujang BBQ sauce, paired with brown rice, gives a punch of umami and a hint of heat.
A creamy, satisfying salad with white beans and avocado, perfect as a meatless main dish. Mix it up with different seasonal vegetables.
This vegan sandwich is lemony, bright, and delicious. It has all the flavors of a classic tuna salad but with chickpeas, adding a healthy boost of protein and fiber.
A Greek-inspired salad featuring tomatoes, cucumber, red onion, and feta on a bed of arugula. Served with whole-wheat pita and hummus for a filling, healthy lunch.
A Greek-inspired salad featuring tomatoes, cucumber, red onion, and feta on a bed of arugula. Served with whole-wheat pita and hummus for a filling, healthy lunch.
Tempeh tossed in a honey-sesame sauce over quinoa and shredded carrots makes for a satisfying vegetarian meal. Serve with sesame breadsticks.
These no-cook wraps are packed with a tangy cilantro vinaigrette salad, mashed beans, and avocado, making them flavorful and easy to prepare.