PREP: 15 minutes | COOK: 10 minutes | YIELD: 5 x 2-cup servings A creamy cream-less pasta that's vegan, too? Today is indeed your lucky day! 1 lb (454 g) whole wheat penne rigate, made without eggs 1 x 12-oz (340 g) package silken soft tofu, drained, at room...
PREP: 15 minutes | COOK: 8 to 10 minutes | YIELD: 5 x 1-cup servings Orzo is the Italian word for barley. In the past, this rice-sized pasta was made from barley. Nowadays, it is made from wheat semolina. It is a light pasta option that pairs well with tons of...
PREP: 5 minutes | COOK: 15 minutes | YIELD: 4 servings Because it's a breeze to make and it makes you feel like you're sitting at a Mediterranean seaside caf when you eat it! The pepperoncini adds a delightful spicy, pickled kick. 1 cup (240 ml) quinoa ½ tsp (2.5 ml)...
PREP: 10 minutes | COOK: 4-6 minutes | YIELD: 2 servings Who wouldn't want to dine on delicious panini complete with sun-dried tomatoes, olives, mozzarella, spinach and toasted bread? Best of all, these quality ingredients provide the nutrients the body needs to...
PREP: 10 minutes | COOK: 20 minutes | YIELD: 4 x 10-inch pancakes These savory pancakes, called pajeon, contain scallions and almost anything else you'd like to add. The kimchi, a cabbage-based Korean dish, gives them a spicy, fermented dimension that I'm sure you'll...
PREP: 20 minutes | COOK: 10 minutes | YIELD: 5 x 2-cup servings Lacinato kale, aka Tuscan kale, boasts blue-green leaves and a sweeter taste than its curly cousin. Paring this mild kale with golden chanterelles creates a dish that is as visually appealing as it is...
PREP: 15 minutes | COOK: 15 minutes | YIELD: 4 x 1-cup servings This dish is a great way to use up leftover rice and odds and ends of vegetables you have in your refrigerator. Just use a combination of vegetables you already have, and be sure to cook the rice the day...
PREP: 25 minutes | COOK: 0 minutes | YIELD: 16 servings Perfect for a ladies lunch, these tea sandwiches are light enough for a lazy afternoon meal but full of healthy and satisfying ingredients. Ahhh! ½ cup (120 ml) strained low-fat Greek yogurt or Yogurt Cheese 6 oz...
PREP: 20 minutes | COOK: 10 minutes | YIELD: 4 burgers A vegetarian classic, Portobello mushroom burgers are as hearty as their beef counterparts. In fact, I know more carnivores who love to sink their teeth into these burgers than vegetarians. P.S. The spread is a...
PREP: 10 minutes | COOK: 45 minutes | YIELD: 5 x 1-cup servings In my opinion, spaghetti squash is a sorely overlooked gourd. Lets change that. It is the perfect replacement for pasta noodles, making it appropriate for gluten-free Eat-Clean Diet fans everywhere....
PREP: 10 minutes | COOK: 70 minutes | YIELD: 8 x ¾-cup servings This makes a great side dish for Taco Night (see ch. 5) or any time you're craving a rice dish with a kick. It also pairs perfectly with Tex-Mex Beans for a complete meal. 2 cups (480 ml) low-sodium,...
PREP: 20 minutes + overnight soaking of beans | COOK: 1 hour 40 minutes | YIELD: 5 x 1-cup servings The black beans in this side dish not only impart a satisfying texture but they also pair perfectly with the bold Cuban spices. Onions and bell peppers add a crunch to...