Nutritious Vegetarian Recipes
First up are our Red Lentil-Rice Cakes with Simple Tomato Salsa. Crisp on the outside and creamy on the inside, these salsa-topped, red-lentil rice cakes make a lovely vegetarian entrée. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
White Beans with Roasted Red Pepper and Pesto
Add a green salad and crusty bread to this simple rustic dish for a satisfying supper. Simmer the beans on the stovetop if they're still not tender after cooking under pressure for 12 minutes.
Cavatappi with Arugula Pesto and Cherry Tomatoes
Pasta with Zucchini and Toasted Almonds
Sautéed Vegetables and Spicy Tofu
Summer Squash Pizza
Black Lentil and Couscous Salad
This zesty side is modeled after tabbouleh, the Middle Eastern salad of bulgur wheat, tomatoes, cucumbers, herbs, lemon juice, and olive oil. Here, we use couscous instead of bulgur and add black lentils for color and texture. Serve chilled or at room temperature.
Black Bean Soup
Falafel with Avocado Spread
The beauty of this Latin twist on the classic Middle Eastern falafel sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.
Bulgur Salad with Edamame and Cherry Tomatoes
Feta and Green Onion Couscous Cakes over Tomato-Olive Salad
Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo
For these filling pitas, you can use whatever vegetables you have on hand—eggplant, summer squash, bok choy, or sweet onion. Here we use portobellos, red bell peppers, and Vidalia onions.
Fava beans are traditional in this stew, which we updated with edamame. You can also substitute green peas for the edamame, if you like. Scoop up the thick stew with Teff Injera Bread or pita. Halve the portion if you'd like to serve this as a hearty side dish.