Lunch & Dinner

This colorful salad bursts with flavor, thanks to nutty toasted coconut and a tangy lime vinaigrette. The spicy coconut cashews can be sprinkled on top of the salad or served on their own as a quick appetizer.

Tempeh mixed with Mexican spices is ideal for taco night. Get as creative as you like with the toppings.

These kebabs are full of flavor and fun to make on the grill. Try other marinades, such as Asian sesame, curry or balsamic vinaigrette. These are also great wrapped in whole-grain tortillas.

This mixture of ground tempeh and Thai spices is perfect for serving on top of a salad, over rice with stir-fried veggies, or in a wrap or sandwich.

This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.

This aromatic curry gives vegetables oomph and makes the most of celery’s famous crunch. Serve over steamed basmati brown rice. Top with peanuts and lime if you like. Nice with tofu or chicken.

Celery adds texture and freshness to this classic salad recipe. Try it on whole-kernel rye toast, in a sprouted-grain wrap or on a bed of baby greens. Also good with flaxseed crackers.

These Greek-inspired lentil and millet burgers work best if you form them a day earlier and then refrigerate overnight, and cook when ready to serve.

Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.

This puréed soup is smooth, creamy and dairy free. If you want a white soup, substitute parsnips for the carrots. If you want to intensify the soup’s color, use orange cauliflower.

A vibrant and easy spring mix salad with blueberries, goat cheese, walnuts, and balsamic dressing.