When I say that my cooking philosophy is to keep things as simple as possible, this is what I mean by that. This recipe makes a great go-to meal for busy parents or people on-the-go. It’s super-quick, super-easy, super-filling, and super-nutritious. All you need is a few minutes of prep time, and you're good to go. You can even bake a bunch of potatoes in advance to have them handy for the rest of the week (I do this ALL the time!). You can make your own black beans and salsa

Who doesn't love quesadillas? Answer: nobody. But who loves the brick-in-your-stomach feeling after eating all that melted cheese? Nobody. Enter: plant-based quesadillas. These are so delicious, you won't even miss the cheese, and you definitely won't miss the stomach ache! This recipe was inspired by Rip Esselstyn of the Engine 2 family. INGREDIENTS 1 large sweet potato 1 cup brown rice, cooked 8 ounces vegetarian, no added oil, re-fried beans 1 cup of salsa 1 cup fresh spin

I never used to be someone who enjoyed traditional Indian food. But once I started learning more about Ayurveda, I began to crave dishes like this one. This red lentil recipe (from Forks Over Knives) has a very traditional texture, where the lentils are mushy but still intact. For a soupier texture, blend the lentils in a blender before adding the lemon juice and cilantro. This is great served as-is, or you can use it as the base for a variety of vegan soups. Just add any veg