This healthy, vegan dinner was inspired by the beautiful summer squash, zucchini, and other vegetables at Chicago’s Green City Farmer’s Market. Eat Banza’s legume rice is loaded with plant-based protein, making a hearty base for this easy, oil-free recipe. This one-pot meal makes the perfect weeknight meal.
Easy | Servings: 4 | Ready In: 5 minutes | Yield: about 1/2 cup Tahini is made from ground sesame seeds. If offers a creamy base for this simple oil-free dressing. Spiced with bold flavors from cumin, chili powder, and cayenne, this easy plant-based recipe will become your go-to for quick sauces. Use it on
Medium | Servings: 4 | Ready In: 70 minutes | Yield: 4 big bowls This Buddha Bowl is loaded with all of your favorite plant-based superfoods. Quinoa, kale, and roasted sweet potatoes set the stage for Crunchy Chickpeas and an oil-free Spiced Tahini Dressing. A delicious blend of flavors and interesting textures, this gluten-free vegan
Medium | Servings: 6 | Ready In: 25 minutes | Yield: 8 cups Charred summer zucchini and yellow squash pair with quinoa, basil, and mint, for a delicious, gluten-free salad. This is oil-free vegan recipe is packed with healthy protein and the flavors of summer. Enjoy with Sweet Potato Fries, Sweet Corn Succotash and
Medium | Servings: 4 | Ready In: 50 minutes | Yield: about 6 cups Cooked low and slow, stewed zucchini and yellow squash become meltingly tender in this simple, healthy dish. Finished with fresh basil and mint for a pop of flavor, this fat-free, gluten-free recipe makes for a great summer side or a spread