March 7^th 2011By Eating Well

Humble pasta gets a makeover with roasted vegetables and white beans. The result is a sublime dish that's both hearty and refined.

March 7^th 2011By Eating Well

Pantry ingredients and basic spices transform a package of tofu into a quick, kosher meal - no slicing and dicing required.

December 13^th 2011By Eating Well

Black beans and mushrooms come together in this slow cooked chili you can set up in the morning and have an easy warming dinner tonight.

March 7^th 2011By Eating Well

Savory tarts are a secret everyone should actually know. Tarts like this make a great brunch or a terrific light dinner.

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

Root vegetables are wonderful and savory when braised in this red wine, mushrooms and thyme dish.

March 7^th 2011By Eating Well

This casserole is a perfect vegetarian foil for cooler weather.

March 7^th 2011By Eating Well

This North African Vegetable Stew with Poached Eggs is a fabulous vegetarian dish that everyone will enjoy!

August 24^th 2011By Eating Well

Inspired by French bistro fare, this quick salad uses salmon and lentils in a tasty and healthful combo.

September 1^st 2010By Jamie Geller

You can serve these deliciously cheesy vegetable crocks straight out of the ramekins. It's an adaptation from Healthy Cooking, part of the Cookshelf Series from Parragon Publishing.

March 7^th 2011By Eating Well

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.

March 7^th 2011By Eating Well

Fiber-rich beans stand in for the beef in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.

March 7^th 2011By Eating Well

Scrumptious and nutritious, this veggie Indian rice dish will knock your socks off.