“Go with plants” is one quick tip for following Harvard’s new Healthy Eating Plate. To put that tip into practice, acclaimed cookbook author Mollie Katzen and Harvard University Dining Services have cooked up a meatless version of the Healthy Eating Plate. Crispy coconut tofu or “cozy” mashed red lentils anchor the protein portion of the plate. Colorful vegetables and fruits—baby greens, eggplant, squash, dates, pomegranate, and more—offer delicious ways fill half your plate with produce. For whole grains, quick-cooking, fiber-rich bulgur gets dressed up with tomatoes, walnuts, and herbs. Try these six new recipes:
- Cozy Red Lentil Mash
- Thai Eggplant Salad with Coconut Tofu Strips
- Garlic-Braised Greens
- Roasted Squash with Pomegranate
- Simple Celery Date Salad
- Fantastic Bulgur Dish
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