Pico, with a twist! Green bean-based and delicious!

Breakfast burrito, stuffed with eggplant, tofu and harissa.

Kale and bell peppers, massaged and tossed in a creamy avocado sauce.

Add another layer of crunch to your nachos by adding in some charred Brussels sprouts!

Roasted beets, creamy avocado, kale and herbs make this colorful and wicked healthy taco!

Think those are scallops? Look closer and see they are something quite different!

That’s not chicken, but mushrooms, mixed with an array of veggies to make a vegan version of the comfort food classic.

This stroganoff is completely plant-based, easy-to-make and full of flavor!

Seitan, Marsala wine and mushrooms are combined to make this Wicked Healthy dish!

This appetizer is easy, fun to make and perfect for parties!

Make this dairy-free queso from raw cashews, butternut squash and other plant-based ingredients!

Lentils, sweet peppers, onion and avocado combine forces to create this chili-lime kissed tostada!

This open-faced “naanwich” is topped with smokey eggplant, fresh herbs and a tahini dressing … easy and delicious!

Kitchari, using lentils and rice scented with toasted cumin and mustard seeds, and topped with cuke-avocado and naan.

If you can find them, Lion’s Mane mushrooms are an amazing fungi to cook and eat!

This stew uses plump Corona beans for a hearty and filling meal!

These carrots are simply roasted with a bit of sesame oil and gochugaru for a delicious dish!

This plant-based carbonara uses cashews and cauliflower to create a rich sauce and shiitakes to top it all off!

This eggplant is roasted to silky perfection and topped with spicy chickpeas and salty miso for a vibrant, delicious, easy-to-make dish!