This dish makes a beautiful centerpiece, with its top layer of bright, orange sweet potatoes. The filling of chickpeas and vegetables gives the pie a nice “bite,” making this recipe a top contender for any holiday gathering.
Skip processed meats and try our mushroom “bacon,” used here in combination with three different types of greens and wheat berries. This tasty salad is sure to go fast, so you may even want to double the recipe!
In this salad, the sweetness of oranges balances the bitter-sweetness of endive, while the bright acidity of the dressing ties the flavors together. Walnuts are both blended into the creamy dressing, and chopped over the salad for a satisfying crunch.
Here’s a dish of lentils prepared in the classic French style—straight up, with simple aromatics and a little attention to detail. Cooking the lentils in a mixture of water, carrots, garlic, and bay leaves ensures plenty of base flavor.
We show how to use meat as a condiment in this recipe, which also includes olive oil – no butter – and whole wheat bread. Walnuts, rich in omega-3 fatty acids, give the dish a subtle, nutty flavor and delightful texture.
Using a vegetable stock as the base, this hearty golden soup is flavor-filled with leeks, parsley, and thyme, topped with a balsamic glaze and roasted pumpkin seeds. It’s surprisingly light yet satiating at the same time.
When it comes to making smooth, velvety vegetable soups, cauliflower is kind of a secret weapon. In fact, this soup is so creamy you’d be hard-pressed to believe there isn’t any dairy in it. And to elevate this soup even more, we blend in toasted walnuts to thicken the soup slightly.
Add a burst of color to your tabletop with bright beets and crisp fennel. An easy recipe that you can prepare in advance, this recipe shows another way to prepare veggies – no oven required!
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