The demand keeps growing for plant-based and veggie-forward dishes, and scratch-made items can tempt even the most devoted meat eaters. These five recipes make the most of nuts, grains and beans to showcase plants in tasty ways.
A comfort-food favorite gets a plant-forward spin in this recipe. Chef Jason Heiselman swaps out the traditional meat or poultry with a walnut-chickpea crumble spiced to taste like Italian sausage. Sweet potatoes, mushrooms and Brussels sprouts up the veggie content.
Chef Frederick Guerrero combines grains and beans to make these vegan burgers. Farro provides a meaty texture, while red and green bell peppers add specks of color and mushrooms, chipotle and cumin boost flavor.
Harissa Grilled Eggplant and Quinoa with Grilled Mango
Treat vegetarians to a bold meatless entree with a bowl that combines quinoa, grilled eggplant, grilled mango and mango sambal. The mix of sweet, hot and herbal flavors pumps up the dish and wakes up the taste buds.
Cuban-Style Arroz con Frijoles with Mojo and Crispy Plantains
In this creative take on Cuban arroz con frijoles, cooked whole almonds resemble the beans. The dish is also spiked with sofrito—the traditional sauteed base of garlic, onion and bell peppers.
Baked beans are a tailgate and barbecue favorite, but Chef Rebecca Peizer gives the tried-and-true recipe a refreshing twist with a fruity barbecue sauce. Pureed watermelon adds a slightly sweet and tangy accent.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.