Add all ingredients to a food processor and process until smooth. The quinoa will give it texture, in addition to lots of protein and fiber.

Eat this straight or with sliced apples.

This bean dip is packed with fiber, calcium, protein, iron and vitamins A and C. The flavor of the spinach is masked by the salsa and cumin, so it a great way to add nutrition to a delicious snack.

1/3 cup low-fat soy milk
1 tsp vinegar
2 Tbs flax meal…

Silken tofu provides the base for this delicious pesto sauce made without oil or cheese.

These roasted vegetables are one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.

This delicious, slightly spicy salad is perfect summer fare. The soymilk/coconut extract combination adds an exotic richness.

Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

These muffins are moist and delicious! The flax and walnuts provide omega-3s, while folate, beta-carotene, vitamin A and fiber are provided by the vegetables. Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

This wonderfully spiced soup can be made in either a pressure cooker or regular soup pot.

Minty, lemony, and delicious pressure cooker recipe.

An easy, healthy risotto made with cooked brown rice and cruciferous vegetables.

I adapted this recipe to remove the oil and cut down on the coconut milk, and I replaced the green beans the recipe called for with chickpeas. My family really loved this quick and easy, pressure-cooker dish.

This recipe, adapted from Rick’s book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice.

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…

I made this in my Crock-Pot one raw rainy Sunday, and it was pure comfort food. The next day, it even tasted better!