Plus, theyre already pulling in four- and five-star ratings fromEatingWellreaders.
One reviewer called our Baked Spinach & Feta Spaghetti Squash incredibly filling.
Be sure to dry the chickpeas well or they wont crisp up in the oven.
Photo:Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Wet chickpeas will also create steam that may prevent the cauliflower from getting nicely browned.
Bibb lettuce works well with these pitas, but a handful of arugula leaves would be just as nice.
The balsamic glaze adds a bit of sweetness that contrasts beautifully with the briny feta.
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
Opt for cows-milk feta for a sharper taste or sheeps-milk feta if you prefer a more subtle flavor.
To take things up a notch, I drizzle everything with a fresh cucumber yogurt sauce.
These spiced stuffed peppers are flavorful, filling little packages that will make any plant or meat eater happy.
Courtesy Photo
Excerpted from THE FEEL GOOD FOODIE COOKBOOK by Yumna Jawad.
Copyright 2024 by Yumna Jawad.
No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ali Redmond
Leftovers can be blended into a chunky dip that is great with pita wedges or crostini.
Or make leftovers into a soup by reheating with an equal volume of vegetable or chicken broth.
And the best partits mixed, assembled and baked in a pie plate for easy cleanup.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Crispy, toasted whole-wheat bread is perfect for dipping.
you’re able to customize this dish easily by using chard or spinach in place of kale.
Potato tots nestled on top add a crispy, golden crust.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
For an added protein boost, toss in some shrimp or flaked cooked salmon.
The lemony gremolata adds a dash of freshness and brightness to balance the salty cheese.
Cherry tomatoes are a go-to when tomato season is not at its peak.
Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Grape tomatoes provide a sweet and juicy alternative, ensuring a satisfying and flavorful meal.
The steaks are cooked just enough to develop a sweet roasted flavor that pairs beautifully with the toppings.
Youll have leftover cauliflower after cutting the steaks.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Enjoy it raw in a chopped salad, or save the florets for roasting the following day.
If you have leftover cabbage, roast it separately or store it and save it for another use.
The best substitute for Marsala is Madeira, another kind of fortified wine with a similar flavor profile.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
If youre looking for a nonalcoholic substitute, balsamic vinegar can stand in for the Marsala wine.
After baking, it creates a savory-sweet tomatoolive oil sauce ideal for slathering on pita bread.
Feta cheese in brine melts more readily compared to dry, crumbled feta, so its worth seeking out.
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
For a different take, replace the chickpeas with creamy white beans.
Each head of cauliflower will provide 2 to 3 steaksthe sides tend to crumble.
The word chraime has roots in an Arabic word meaning hot.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Served over couscous, rice or quinoa, this sweet and spicy tomato-based stew is a great weeknight meal.
Excerpted from Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine, by Micah Siva.
Copyright 2024 by Micah Siva.
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Published by The Collective Book Studio.
This dish, which Ive adapted from the traditional spaghetti alla Nerano, is a perfect case in point!
Excerpted from Everyday Delicious copyright 2024 by Rocco DiSpirito.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Used by permission of Rodale Books an imprint and division of Penguin Random House LLC, New York.
No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
We use a whole-wheat baguette, but whole-wheat buns would work as well, if you prefer.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Greg DuPree
Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle
Micah Siva
Courtesy Photo
Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
