Roast potatoes on a bed of fresh rosemary and thyme to infuse them with plenty of herbaceous flavor.
Funny man Fred Armisen fries up two kinds of plantains for this easy and delicious appetizer.
Give sweet potatoes a smoky char from the grill then a citrusy glaze for a simple, savory side.
Bobby Flay makes Bolognese sauce without the meat by substituting roasted eggplant.
Pack some extra protein into your kid's diet with this easy, vegetarian-friendly pasta dish made with chickpea penne.
Black lentils, red onion, green celery and orange sweet potatoes add brilliant color and big flavors to this easy vegetarian entrée.
The chocolaty swirls on this delicious banana pie are sure to entrance your guests.
These loaded potato appetizer prove you don't need meat or dairy to make a delicious nacho.
This salad is just beautiful ripe avocados layered with thinly sliced red onions, lime juice, olive oil and a bit of salt.
This french fry hack delivers crispy, flavorful fries with a fraction of the fat.
Grilled veggie skewers get a spicy upgrade with zesty Caribbean seasonings and fresh cilantro.
Add even more flavor to hot peppers by charring them on the grill and marinating them with spices.
Make eating veggies easy with simply sautéed pea tendrils with garlic and ginger.
Bulk up grain bowls with hearty quinoa, roasted purple potatoes, creamy avocado and crunchy carrots.
Add healthy nuts, crunchy seeds and sweet maple syrup to oats for an easy homemade muesli.
Joy Bauer packs colorful slaw with purple cabbage, red grapes, orange carrots and red onions for a healthy and flavorful side dish.
Make a crowd-pleasing, restaurant-quality paella at home with José Andrés vegetarian version.
Lighten up spaghetti with the fresh spring flavors of lemon, peas and mint.
A Mexican classic gets a vegan makeover with Marcela Valladolid's trio of healthy, delicious, veggie-filled tacos.
Make perfectly cooked, fluffy rice every single time with this quick and easy measuring trick.
Serve cauliflower with a spicy coconut glaze and nutty romesco sauce for an exciting vegetarian dish.
Add extra crunch and sweetness to slaw with tropical mango and peanuts.
Make restaurant-style Thai curry at home with fresh vegetables, coconut milk and tofu.
Amp up the flavor and texture of tomato sauce with fresh carrots, peas and onions.
Serve a more exciting side dish with wild rice salad with pomegranate seeds, scallions and kale.
Skip store bought snacks and bake up a quick batch of crunchy kale chips.
Naturally sweet dates make these crunchy almond dessert bites delicious without any refined sugar.
Simply sautéed broccoli with garlic makes the perfect side dish for any main course.
Swap bulgar for quinoa to add extra protein and flavor to traditional Middle Eastern tabbouleh salad.
This cookie pie is everything a chocolate chip cookie should be.
Almond flour, tahini and coconut sugar give this chocolate chip cake a totally delicious texture.
In Marco Borges' vegan taco recipe, mushroom 'chorizo' stands in for meat.
Top quinoa with kale, carrots, tomatoes, avocado, chickpeas and corn for this hearty and healthy vegan quinoa bowl recipe.
Marco Borges' loaded sweet potatoes are topped with black beans, kale, avocado and creamy cashew dressing.
Chloe Coscarelli shares a recipe for vegan cornbread muffins with whipped maple butter. They'd be great with chili, soup or on their own.
Make Bobby Flay's roasted eggplant recipe and you have the main ingredient for all sorts of meals, including tacos, Bolognese and more.
Chloe Coscarelli's vegan chili recipe is hearty, satisfying and comes together quickly.
This vegan ramen bowl recipe is loaded with tofu, bok choy and mushrooms and has a savory broth with coconut milk.
Chloe Coscarelli's Fiesta Mac & Cheese recipe is a combination of mac and cheese and tacos. It's very satisfying and vegan!
Alison Roman shares her famous spiced chickpea stew recipe — aka #TheStew from The New York Times that's taken social media by storm.
Matt Abdoo swaps out chickpeas for black-eyed peas in this easy hummus recipe.
Chloe Coscarelli's red wine cake with drunken raspberries recipe is a great use for leftover wine.