- 1/2 cup cilantro leaves
- 2 cloves garlic, peeled
- 1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
- 2 Tbs. lime juice
- 2 Tbs. olive oil
- 4 7-inch whole-wheat pitas, split crosswise
- 4 jarred roasted red bell peppers, drained and sliced into strips
- 1 1/2 cups baby spinach leaves
1. Preheat oven to 350°F. To make Hummus: Process cilantro and garlic in food processor until chopped. Add chickpeas, lime juice, oil, and 1/4 cup water; purée 3 minutes, or until creamy.
2. To make Quesadillas: Place 4 pita halves on baking sheet. Spread each with 1/2 cup Hummus. Top with peppers, spinach, and remaining pita halves. Bake 10 minutes, or until crisp. Cut into triangles, and serve.
Per 1/2 quesadilla:
- 2 9-oz. pkg. fresh cheese tortellini
- 2 Tbs. finely chopped oil-packed sun-dried tomatoes plus 3 Tbs. of the oil
- 4 shallots, minced
- 4 cloves garlic, minced
- 1/2 tsp. crushed red pepper, or more to taste
- 4 bunches watercress, well rinsed and tough stems removed
- 1 cup vegetable broth or pasta water, or more as needed
- Salt and freshly ground black pepper to taste
- 2 15.5-oz. cans cannellini beans, drained and rinsed
- 1/4 cup toasted pine nuts
- Grated regular or soy Parmesan cheese, as desired
1. Cook tortellini in large pot of lightly salted boiling water, stirring occasionally, according to package directions. Drain, reserving 1 cup of pasta water, if using instead of broth. Toss pasta with 1 Tbs. sun-dried tomato oil, and set aside.
2. Heat remaining oil in same pot over medium heat. Add shallots and garlic, and cook until softened, about 2 minutes. Stir in crushed red pepper.
3. Add watercress to pot with broth, sun-dried tomatoes, salt and pepper. Cook until watercress is limp but still bright green, about 2 minutes. Stir in beans, and heat through for 1 minute. Add reserved pasta, and toss gently to combine. Sprinkle with toasted pine nuts and cheese, and serve. Pass additional Parmesan at the table.
Makes 2 wraps
- 12 thin asparagus spears, trimmed
- 1 small red bell pepper, cut into 1/2-inch strips (1 cup)
- 1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)
- 1 Tbs. olive oil
- 1/2 cup white beans
- 1 small clove garlic, minced (1/2 tsp.)
- 1/2 tsp. red chile sauce, such as sriracha
- 2 8-inch whole-grain tortillas
- 6 small whole basil leaves
- 8 thin slices red onion
- 1 cup baby arugula leaves
1. Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
2. Mash together beans, garlic, and chile sauce in small bowl until smooth.
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.
2 cups raw cashews
3 tablespoons extra-virgin olive oil, plus more for the baking dish
1/4 cup lemon juice
2 tablespoons nutritional yeast
1 tablespoon white miso
1 clove garlic
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1 pound whole-grain elbow or fusilli pasta
1 can (14.5 ounces) no-salt-added diced tomatoes, drained
Soak cashews with enough water to cover for at least 4 hours. Drain.
Place cashews in bowl of food processor with oil, lemon juice, nutritional yeast, miso, garlic, salt, paprika and pepper. Pulse until cashews are finely chopped. With motor running, add 3/4 cup water and process until smooth.
Meanwhile, preheat oven to 350°F and lightly oil a 9- x 13-inch shallow baking dish. Cook pasta according to package directions. Drain and return to pot. Add cashew mixture and tomatoes and stir to combine. Transfer to baking dish and bake 30 minutes or until heated through and golden on top.
4 servings, 1 1/2 cups each
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons lemon juice, juice
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
- 1/2 cup freshly grated Parmesan cheese, (1 ounce)
- 1/2 cup chopped fresh basil, divided
- Bring a large pot of lightly salted water to a boil for cooking pasta.
- Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
- Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
- Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.
- 4 poblano peppers (see Note)
- 1 14-ounce can pinto beans, preferably low-sodium
- 3 tablespoons prepared salsa
- 1/8 teaspoon salt
- 1/2 cup shredded Monterey Jack or Cheddar cheese
- 2 tablespoons low-fat plain yogurt
- 3 scallions, sliced
- 2 tablespoons chopped fresh cilantro
- 8 slices sourdough bread
- Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
- Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
- When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
- Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
- Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
- Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.
A deliciously different take on lasagna, with little (or no) cheese and big on veggies, here’s a healthy, hearty and satisfying meal-in-one.
1 (10-ounce) box lasagna noodles
1 cup low-sodium vegetable broth
4 cloves garlic, chopped
1 pound yellow squash (about 3), chopped
2 yellow onions, chopped
1 cup finely chopped fresh herbs, such as basil, oregano and parsley, divided, plus more for garnish
1 cup 365 Everyday Value® Organic Unsweetened Almondmilk
2 (15-ounce) cans no-salt-added white beans, such as navy or cannellini beans, rinsed and drained
1 (15-ounce) tub 365 Everyday Value® Part Skim Ricotta Cheese (or make your own tofu ricotta)
1 (16-ounce) package frozen broccoli, thawed
1 (16-ounce) package frozen spinach, thawed and squeezed of excess moisture
1 large tomato, diced
Cook noodles per package instructions. Rinse in cold water after draining and spread out in a single layer to prevent sticking. Set aside. Preheat oven to 350°F. Heat broth in a large skillet over medium-high heat. Add garlic, squash, onions and 1/2 cup of the herbs and cook, stirring often, until liquid has evaporated, 20 to 25 minutes. Meanwhile, in a food processor, purée almondmilk, beans and ricotta until smooth; transfer to a bowl and set aside. In a 9-x13-inch baking dish (this recipe makes a very full pan, so make sure your dish is at least 2 inches deep), layer lasagna as follows, scattering remaining herbs in between layers: ricotta mixture, noodles, broccoli and spinach, noodles, squash mixture, noodles, ricotta mixture. Top with tomato and bake, uncovered, until hot throughout, about 45 minutes; set aside to let rest 15 minutes. Cut into squares, garnish with fresh herbs and serve.
- 1 medium onion, diced (1 cup)
- 2 Tbs. olive oil, divided
- 1 red bell pepper, cut into 1-inch dice
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. chili powder, preferably New Mexican
- 1 tsp. ground cumin
- ½ tsp. dried oregano
- ½ lb. tomatillos, husked and quartered (1½ cups)
- 1 15-oz. can hominy, rinsed and drained
- ¾ tsp. salt
- 1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash
- 2 oz. grated sharp Cheddar cheese (½ cup packed)
1. Preheat oven to 350°F. Heat 1 Tbs. oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.
2. Add tomatillos, hominy, ı/2 cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.
3. Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.
4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1ı/2 to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.
5. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa (Click here for recipe).
This recipe can easily be cut in half to make a smaller batch. Keep cooking times the same but use exactly half of each ingredient.
8 1/2 cups water
1 large onion, chopped (about 2 cups)
1 tablespoon freshly grated ginger
2 cups dried yellow split peas
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup toasted pumpkin seeds
Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.
Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a food processor until smooth and creamy. Garnish with pumpkin seeds.
- 1 cup jarred roasted red peppers, rinsed and drained (2 large peppers), plus more for garnishing pizzas, if desired
- 6 oil-packed sun-dried tomatoes, drained, plus 1 Tbs. oil
- 2 6 1/2-inch whole-wheat pita rounds, split apart to make 4 thin rounds
- Dried oregano, for sprinkling
- 1/4 lb. (1 ball) fresh mozzarella cheese, drained and thinly sliced
- 16 small fresh basil leaves
1. Preheat oven to broil. Purée red peppers and sun-dried tomatoes and their oil in food processor 1 to 2 minutes, or until smooth.
2. Place pita rounds on baking sheet. Spread 1/4 cup red pepper sauce on cut side of each pita. Sprinkle with oregano, then top with mozzarella and garnish with sliced red peppers, if desired. Broil 3 to 5 minutes, or until cheese is melted and bubbly. Scatter basil leaves over pizzas, and serve immediately.
Our fabulous jarred pasta sauce is the key to this meatless-meatball meal. For even more flavor, add chopped pitted olives to the meatball mixture. Let the kids help roll the meatballs.
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
4 cloves garlic, finely chopped
1 cup roughly chopped cremini mushrooms
1 cup packed baby spinach
1/2 cup sunflower seeds
1 cup cooked or canned black beans, rinsed, drained and divided
2 teaspoon 365 Everyday Value® dried Organic Basil
2 teaspoon 365 Everyday Value® dried Organic Oregano
1 cup frozen 365 Everyday Value® Organic Brown Rice, thawed
8 ounces Whole Foods Market™ Organic Spaghetti
1 (25 ounce) jar 365 Everyday Value® Organic Pasta Sauce
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Stir in mushrooms and spinach. Cover and cook until mushrooms are tender and spinach wilts, about 5 minutes. Meanwhile, in the bowl of a food processor, pulse sunflower seeds until coarsely ground. Add cooked vegetable mixture, half the beans, basil and oregano. Pulse until mixture is just coming together. In a large bowl, combine puréed mixture, remaining beans and rice. Stir until combined.
Preheat oven to 350°F. Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet. Bake meatballs 30 minutes or until heated through and crisp on the outside. Meanwhile, cook spaghetti according to package directions. Drain well and return to pot. Add pasta sauce and toss until combined and heated through. Add meatballs and toss very gently to combine, taking care not to break up meatballs. Serve.
These easy-to-assemble burgers can be shaped ahead of time and cooked off when you’re ready to eat.
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons extra-virgin olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced
Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.
Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.