Betsy Nelson
LATEST STORIES
Corn Spoon Bread
A great side for Thanksgiving or any fall meal. To zing it up, replace the cheddar with pepper-jack cheese.
Whole-Roasted Chicken With Ginger-Tarmari Glaze
Cast-iron pans are great for roasting vegetables and meats because they hold heat so well. Feel free to substitute your favorite veggies halfway through the roasting time for a delicious (and easy) one-pot meal.
Sweet-Potato Latkes
Traditionally made with potatoes, these little fritters are wonderful paired with applesauce and sour cream.
Celebrate! A Holiday Party Menu
Throw a sophisticated party with a menu of easy, healthy, and delicious appetizers.
Autumn Vegetable Gratin
This creamy gratin is filled with colorful seasonal veggies. For a nice crunch, top with chopped toasted walnuts before serving.
Bacon-Braised Brussels Sprouts
Bacon and Brussels sprouts is a natural pairing, but if you are a vegetarian, try a vegetarian tempeh bacon or just add a little smoked Spanish paprika.
Quick Brussels-Sprouts Kimchi
This sped-up preparation of kimchi can be eaten immediately or stored for up to a month.
Brussels Sprouts Kimchi With Peppers and Carrots
Traditionally made with cabbage or bok choy, the Korean dish kimchi is also a great vehicle for Brussels sprouts. This recipe takes a little time but is well worth the effort. Kimchi is wonderful served with meat, eggs, vegetables, and rice.
Brussels Sprouts and Apple Salad
This recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.
Vegan Breakfast With Tempeh “Sausage”
A few spices transform plain tempeh into something that tastes like Italian breakfast sausage.
Arugula and Mushroom Frittata With Chèvre
Think of a frittata as a crustless — and much less fussy — quiche. Here, spicy arugula is beautifully tempered by earthy mushrooms and creamy goat cheese.
Pizza Margherita Frittata
Have a craving for pizza but trying to avoid gluten? Get creative and try using a frittata as your “crust.”
Avocado Cocoa Shake
Commercial protein drinks and shakes usually contain a lot of questionable ingredients. Why not whip up your own instead?
Open-Faced Tempeh Reuben
A clever vegetarian adaptation of a classic, carnivorous sandwich. You can find pre-marinated tempeh in grocery stores if you prefer to skip the homemade marinade.
Spinach Yogurt Dip
This dip is a great alternative to the traditional mayo-heavy versions.
French Lentil Salad With Feta on Arugula
A classic, protein-rich French salad. Top with chopped, toasted nuts for added crunch.
Curried Egg Salad Lettuce Wraps
Traditional egg salad gets jazzed up with curry powder. Try using romaine lettuce, leaf lettuce, or even raw kale instead of Napa cabbage.
Pumpkin Pie Yogurt
Most flavored yogurts are loaded with sugar. This concoction is naturally sweet and adds seeds for extra crunch and protein.
Black Bean Pasta With Pesto and Roasted Cauliflower
Traditional pasta can be used in this recipe, but now there’s a particularly tasty bean-based, gluten-free pasta on the market that’s lower in carbs and higher in protein.
Almond-Butter Protein Balls
These no-bake bites are great to have on hand when you want a treat. We replaced the traditional powdered milk with a high-quality whey protein powder.
Black Bean and Squash Chili With Tempeh
Nothing beats vegetarian chili for a protein-packed dinner. This colorful version includes lots of veggies to round out the beans.