Category: Sides

These bite-size appetizers come with plenty of fiber, magnesium, and tryptophan, plus lots of flavor. They’re very fast to prepare if you have leftover brown rice or quinoa, and some prepared roasted red peppers on hand. The flavors might remind you of pizza!

Injera, a fermented flatbread with a sour flavor and spongy texture, is traditionally made with teff flour. Teff is an ancient grain that is packed with nutrition including fiber, iron, and magnesium. In Ethiopia and Eritrea, injera is a staple food, often enjoyed with stews and used as both the plate and cutlery. It’s simple to prepare, however, it’s good to have a little patience while you wait for it to ferment at room temperature for two days. Trust us, it’s worth the wait!

Creamy tofu blended with flavorful spices then mixed with crunchy veggies and yummy potatoes creates a dish that is full of color, texture, flavor and nutrition! Serve it as a side to your main meal or as part of your picnic menu.

We’re just going to make this suggestion upfront: double the recipe, especially if you plan to share it with others (which we also recommend!). You might find yourself wondering how something so simple (and simple to prepare) can be so delicious AND nutritious. The ingredient flavors, colors and potent nutritional properties come together to make this an outstanding dish that you can eat solo or add to grain bowls, wraps and salads.

As you know, mushrooms are perishable. One fun way to preserve them is through dehydration using your dehydrator or oven. Dehydrated Mushroom Bacon is delicious in sandwiches, on top of salads or as a flavorful and nutritious snack!

Mineral-rich, sea veggie arame is sold in its dry form and needs to be rehydrated before using. With its mild flavor, it is a well-suited addition to a variety of taste profiles in stir-fries, salads, and bowls. Here, kale, edamame, peppers, and onions add pops of color, flavor, and nutrition. To highlight its natural beautiful black color, make this dish with red or brown rice (black works too, but you won’t see the pretty arame!).

Calling all Teriyaki lovers — you don’t want to miss Grilled Teriyaki Tempeh! If tempeh is new to you, then this is an opportunity to try your favorite flavors blended with a new nutritious plant-based food. If you’re a tempeh aficionado, then, trust us, you’re going to love this teriyaki version. Enjoy it as an appetizer, share with friends, or make a wrap out of it — no matter how you enjoy it, you’ll be getting lots of plant-powered protein, fiber, and nutrients with every bite!

Lentils are packed with plant-based protein, loaded with fiber, and filled with lots of vitamins, minerals, and phytonutrients. Plus, they don’t require soaking before cooking. Combine them with garlic and herbs to make a delicious side to a plant-based meal, a tasty addition to green salads, a fun topping on whole grain bread, or a satisfying snack all by themselves.

Substituting plant-based foods for meat can lead to enormous health benefits. Research shows that organic soy products may lower cholesterol levels, reduce inflammation, and, in tempeh’s case, improve digestive health due to its high fiber content. In this traditional-tasting recipe, tempeh adds a rich texture when cooked with whole grain bread, and the fennel and other spices give it a delectable flavor.