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Israeli couscous is a great ingredient to play around with. It also goes by the name pearl couscous, which is especially fitting due to its pear-like shape and size. It’s made from semolina flour, the same flour used to make dried pasta, so it, too, is a type of pasta and has a wonderfully chewy texture. Its nutty flavor that’s a welcomed contrast to buttery green olives (not to mention an added boost of fiber and nutrients). It’s not always easy to find, though, so don’t sweat it if you can only get your hands on regular Israeli couscous. Enjoy this Israeli Couscous Salad with Herbs, Green Olives, and Pistachios by Sheela Prakash for lunch or dinner, either as a side dish or the main affair.
These Peanut Butter Bars by Harriet Porterfield are super delicious, loaded with protein and sure to please every peanut butter lover. Quick and simple to prepare with just five ingredients! These are a no-bake treat to so easy to whip up in a snack emergency.
6. Garlic Butter Cauliflower Steaks + Balsamic Veggies
If you have Gremolata left over, it’s great on any roasted veggie + it’s incredible on avocado toast! Without further ado, here is your deceptively easy, but fancy AF looking sheet pan meal: Garlic Butter Cauliflower Steaks + Balsamic Veggies by Megan Calipari!
7. Cheesy Roasted Cauliflower Soup
Simple to prepare but packed full of flavor with the most amazing creamy texture, this cheesy cauliflower soup will become a staple in your household. If you were ever a lover of cauliflower cheese, then this Cheesy Roasted Cauliflower Soup by Dan Waters will be something you adore. This would also make an amazing starter for a dinner party.
10. Peanut Butter Bars
These Peanut Butter Bars by Harriet Porterfield are super delicious, loaded with protein and sure to please every peanut butter lover. Quick and simple to prepare with just five ingredients! These are a no bake treat to so easy to whip up in a snack emergency.
Learn How to Cook Plant-Based Meals at Home!
For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.
There’s a brief period between summer and fall where it seems that just about every fruit and vegetable is available in abundance at the farmers’ market. This Braised Harissa Eggplant and Greens by Sheela Prakash celebrates the seasonal overlap when tomatoes are still ruby red, deep purple orbs of eggplant are taut and smooth, and dark, leafy greens arrive in bunches. It’s just the thing to make when the weather starts to turn and your craving for cool, crisp salads is replaced by warmer, spicier things. If you’re the type that likes to squirrel away good things to uncover in the depths of winter, this is a wise one to double batch and freeze so you can reach for it when nothing but potatoes and onions seem to prevail.