Roast a variety of colorful vegetables such as bell peppers, zucchini, and carrots tossed in olive oil and herbs.
Simmer chickpeas and spinach in a flavorful tomato-based curry sauce seasoned with anti-inflammatory spices like turmeric, ginger, and cumin.
Bake until the peppers are tender and the filling is heated through for a nutritious and colorful dinner.
Stir-fry an assortment of colorful vegetables such as broccoli, bell peppers, snap peas, and carrots with tofu in a ginger-garlic sauce.
Toss cooked lentils with diced cucumbers, tomatoes, red onion, olives, and fresh herbs in a lemon-olive oil dressing. Serve it chilled as a refreshing and nutritious salad.
Fill corn tortillas with the roasted sweet potatoes, black beans, avocado slices, and your favorite taco toppings for a delicious and satisfying dinner.
Simmer chickpeas, cauliflower, and spinach in a creamy coconut curry sauce flavored with anti-inflammatory spices like turmeric, ginger, and cinnamon.
Spiralize zucchini into noodles and toss with homemade or store-bought pesto sauce. Top with halved cherry tomatoes and toasted pine nuts.
Layer roasted eggplant slices with cooked lentils, tomato sauce, and a creamy béchamel sauce made with non-dairy milk and nutritional yeast.
Pulse cauliflower florets in a food processor until they resemble rice grains. Stir-fry the cauliflower "rice" with mixed vegetables, tofu or tempeh.