Roasted Fall Veggies is a perfect way to take advantage of all the great seasonal vegetables, and it is a delicious side to roasted chicken. Adding chickpeas also makes this a meal that could easily be served as a light dinner alongside whole grain rice or quinoa. The meal offers tons of protein, fiber and antioxidants, thanks to cauliflower, Swiss chard, butternut squash and garlic.
But what makes this dish extra special is the tahini sauce made with fresh orange juice. You can drizzle this on any grilled or roasted vegetable and it would be a hit. You could also use the tahini sauce on sandwiches! Continue reading “Dinner Tonight: Roasted Fall Veggies with Tahini Dressing”
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This recipe makes a great appetizer or snack, but can easily double as a light lunch. Combining two super nutritious foods, chickpeas and avocados, makes for a protein and fiber packed recipe that is easy to make, vegan, gluten-free and delicious, too.
Sometimes I just need a big bowl of pasta. To me it is the ultimate in comfort food and thanks to a variety of premade pastas, it can be on the table in less than an hour.
“Change happens through education,” says Indian actress Mallika Sherawat, who believes a plant-based diet could help fight India’s diabetes and heart disease epidemics. That’s why she’s supporting a Barnard Medical Center and Physicians Committee tour of 11 medical schools in India, where students are learning how to use the power of a plant-based diet to help patients fight obesity, diabetes and heart disease.
