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extra virgin olive oil
lemon juice
vegetable broth
garlic
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pepper
carrot
quinoa
chickpea
ground cumin
yellow onion
celery
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vegan
dairy-free
gluten-free
egg-free
vegetarian
pescetarian
kosher
red meat-free
tree nut-free
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side
lunch
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salad
sauce
brunch
Pistachio-Crusted Whole Roasted Cauliflower with Pistachio Cream Sauce
Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing
Houston’s Couscous
White Bean Dip
Slow Cooker Moroccan Spiced Stew with Fruit and Nut Couscous Pilaf
Gentle Lentils with Basil is the Bomb Sauce
Provencal Chickpea Bajane
Gluten-Free Vegetarian New Years Eve: Sorghum Tabbouleh Salad
Tess Masters’ Gentle Lentils with Basil-is-the-Bomb Sauce
Green Soup
Spicy Egyptian Lentil Soup {the Khan}
Soup’s On: Recipes for a Chilly Day
Cowboy Caviar Quinoa [+ Video]
French Lentil Salad with Walnuts and Goat Cheese
Fava Bean Soup with Lemon Crème Fraîche & Thyme Olive Oil
Penne with Asparagus and Mushrooms {Vegan}
White Bean Basil Pesto with Penne and Oven-Roasted Veggies (SRC)
Vegan Vegetable Soup with Cherry Tomatoes, Chickpeas and Olives {GF}
Easy Grain Salad
Salmon Quinoa Salad with Arugula, Almonds and Apricots {GF, DF}
Vegan Quinoa Bowl with Avocado Sauce {GF}
Pan Roasted Halibut with Lentil Salad
Moroccan Red Lentil Soup
Moroccan Carrot Soup with Cinnamon Hazelnuts
Farro Salad with Arugula, Lemon, Feta and Pistachio
