If youâre looking for a fast, healthy, satisfying meal thatâs perfect for busy weeknights, my Red Lentil Pasta Primavera is about to become your new go-to.
Made with whole food, plant-based ingredients and packed with vibrant vegetables, this colorful dish comes together in just 15 minutes â no adv...
Grilled asparagus, zucchini, leeks, and peas, with arugula, parsley, and brown basmati rice, in a homemade oil-free Pistachio Arugula Lemon Pesto sauce. So delicious! đ
This is an excellent way to make the most of spring vegetables while they're in season and TRULY at their most delicious: asparagu...
I learned this recipe while living in the South of France, teaching English to middle school students. I had just graduated college, and I was in Provence on a Fulbright Teaching Assistantship.
I had the amazing good fortune to be assigned to a small village called Saint-Auban, nestled in the footh...
by Green Sage contributor Erin McNelis
Just because summer is ending doesnât mean you have to say goodbye to fresh produce. There is a reason that the cornucopia is a symbol of the bounty of the season.
Carrots, peas, green beans, spinach, Swiss chard, and collard greens grow in cooler temperatu...
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