These nutritious pancakes are made with whole-grain buckwheat, brown rice flour, banana, and chia seeds.

Red lentils add meaty texture and protein to this simple, saucy weeknight meal.

Salty, spicy, savory—these little dumplings are packed with a delicate mingling of flavors.

These traditional Italian rice balls are crispy on the outside, soft and chewy on the inside, and make a great party appetizer.

Step up your breakfast game with this fruity, gingery, molassey way to use up leftover rice.

Richly flavored and deliciously flaky, these scones don’t take much time to prepare and can be enjoyed warm or at room temperature.

This creamy, cheesy, comforting, plant-based broccoli cheddar soup is a more healthful alternative to the Panera favorite.

This crispy-fried tofu covered with a rich, egg-free hollandaise sauce will win over even the most skeptical eaters.

A farka cake is a classic Jewish dessert featuring a steamed cake made from layers of cooked couscous, dried fruit, and nuts.

These healthier plant-based meatballs are made from an oat-lentil mixture and served in a tangy sweet and sour sauce.

Barley flour and agave nectar are used in this sugar- and wheat-free bread studded with zucchini, walnuts, and currants.

Bake these hearty oat bars for an on-the-go breakfast or a light, afternoon pick-me-up.