Christy Rice

This vegan version of the BLT uses crispy roasted mushrooms in place of bacon.

Make your avocado toast even healthier by using sprouted-grain bread and topping with watermelon radishes and microgreens.

This recipe is a vegetarian spin on a traditional French sandwich.

Power up your workout with cordyceps, a type of dried mushroom that reduces inflammation.

Make your own chia-seed jam for this twist on a classic PB&J.

Chewy, nutty farro is the base of this veggie-packed grain bowl.

Before hitting the grill, the portobello mushrooms are marinated in a pinot noir and thyme reduction, extra-virgin olive oil, and honey.

Inspired by the Indigenous foods of South America, this medley of nutty quinoa and caramelized grilled corn makes a great main course for plant-based diners or a satisfying side for omnivores.

Romaine becomes heartier and earthier in just a few minutes on the grill. Serve each diner one romaine half on a plate, with a steak knife for carving.

This gluten-free tabbouleh grain bowl uses quinoa instead of the traditional couscous and is topped with chickpeas, cucumbers, cherry tomatoes, and olives.

Grilled watermelon and cool cucumber are paired with red onion and basil for a quick summer salad.

Peaches and cream — vegan cream! — is the perfect sweet end to a summer BBQ.

This Thai-inspired grain bowl is packed with veggies like carrots, red cabbage, edamame, and red bell pepper.

A classic Lebanese dish, baba ghanoush is ideal for eggplant skeptics: Roasting the veggie mellows its natural bitterness and gives it a lush, nutty flavor.

The coconut milk in this chutney lends it a rich creaminess, and the ginger and jalapeño give it some punch.

This dip is an homage to dal, a ubiquitous dish in Indian cuisine. The recipe calls for the lentils to be cooked like rice, which keeps them from falling apart and gives the final dish some texture.