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This roasted butternut squash quinoa with black beans is seasoned with a mix of dried spices including cumin and chili powder plus fresh cilantro and lime juice. Serve it as side dish or a main.

Make your own healthy veggie chips at home with these easy oven-baked beet chips tossed in flaky sea salt, black pepper and fresh chives.

With white beans & corn, this vegan chile verde is a spicy stew that’s a blend of tomatillos, poblano peppers, jalapenos, cilantro and lime. Most of the cooking happens under the broiler in the oven.

Pureed cashews make this lighter creamy tomato spinach pasta rich and silky. It will become your go-to vegan pasta sauce, and the recipe makes plenty of extra for leftovers.

This fresh citrus salad has a mix of sweet, savory and tart flavors with grapefruit and orange segments, Kalamata olives, pomegranate seeds, almonds, fresh herbs and arugula.