This variation of refried beans uses butternut squash for a unique twist! (vegan, gluten-free)

Sautéed Strawberry Salad with Sugarsnap Peas, Almonds and a Fat-Free Balsamic Dressing.

Tangy & spicy Cilantro Chutney, a versatile dip that goes well with rice, breads, rotis, dosa, etc.

Spicy Kidney Beans Gravy- a Vegan version.

Perfect for snacks, salads, or topping summer gazpacho – Pan-Fried Crispy Chickpeas with Lime.

Asparagus-cream cheese wonton fries. Only 4 ingredients and so incredibly good!

Cauliflower cooked with Indian spices.

Red Quinoa Salad.

Warm Le Puy lentils scented with clove and onion, simply dressed with dijon vinaigrette.

Vegan German Potato Salad with fresh garden chives.

Healthy fry with asparagus and peanuts (vegan).

Aloo Gobi mutter dry curry ~ Potato, cauliflower and peas.

Caramelized onions with peas.

A quick Herbed Cous Cous with Peas and Pine nuts, a great warm-weather side dish.

Cold buckwheat noodles with crunchy veggies and a tangy mustard-soy dressing makes a great lunch or picnic dish.

Beverly Hills Potatoes, copycat of a recipe from a famous Beverly Hills restaurant, only two ingredients and completely delicious.

Zucchini and white beans are paired with bursts of flavors from olives, citrus and healthy fats from olive oil.

Easy Braised Vegetables with a Green Olive Pesto.

Mediterranean Salad with Chick Peas, Black Beans, Quinoa and a Lemon Cumin Vinaigrette.

Vegan potato-cauliflower curry with the fragrance of Indian spices. Perfect with flat bread or rice.

Healthy and tasty way to include beans in your diet.

A Southwest-inspired quinoa salad that is bursting with fresh flavor!