This vegetarian chili uses some secret tricks to boost the flavor without adding calories!

Submitted by SP_STEPF

Vegetarians deserve silky, rich gravy on Thanksgiving, too. Try serving this decadent version!

Submitted by SP_STEPF

A friend issued a challenge to cure a Nutella addiction. This recipe was just the ticket! No hydrogenated oils, fewer calories, less fat--and more fiber and protein!

Submitted by SP_STEPF

I'm a sucker for a good slice of pie. The trouble with baking pies is that then there is an entire pie lurking on the counter or in the fridge. And when there's a whole pie to tempt you, portion control is difficult.
My pint-sized apple pies, adapted from a recipe from my mom, solves that problem: They're instantly portion controlled. Plus, little ones can easily help.

Submitted by SP_STEPF

This protein-rich vegetarian recipe is simple to make and tasty to eat!

Submitted by CHEF_MEG

A double-hitter: Each portion has almost two servings of vegetables.

Submitted by CHEF_MEG

I first had cauliflower "rice" while on a raw vegan yoga retreat in Honduras. I'm hooked! It's light yet filling--perfect for summer.

Submitted by SP_STEPF

My friend Sarah brought us a delicious traditional Slavic dish called haluski the day we moved in to our house. Cabbage and onions are roasted with celery seed and butter, then tossed with egg noodles. Delicious? Yes. Healthy? No. I lightened it up a bit.

Submitted by SP_STEPF

A healthy appetizer or side dish that's heavy on the veggies. Use store-bought or homemade hummus.

Submitted by CHEF_MEG

This recipe sings of the fall and early winter harvest.

Submitted by CHEF_MEG

By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.

Submitted by CHEF_MEG

I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.

Submitted by CHEF_MEG

Granola is incredibly affordable when you make it yourself. This recipe combines some of my favorite ingredients: maple syrup, almond butter and seeds!

Submitted by SP_STEPF

An easy Vegan stir-fry that even my meat eaters will eat for dinner.

Submitted by INFO-JUNKIE

Everyone will love this simple dish that's full of flavor!

Submitted by SMOKINGSBADFORU

OK, so Great Northern Beans are not "gigantes," but they yield a creamy, delicious dish. Use Greek gigantes beans if you have them for a more authentic dish.

Submitted by SP_STEPF

Think of this as vegetarian goulash, deconstructed! I make this to remind my boyfriend of his recent trip to Prague!

Submitted by SP_STEPF

Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

Submitted by CHEF_MEG

An experiment with leftovers yields a delightful, filling vegetarian meal.

Submitted by SP_STEPF

Recipe from http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/ I just substituted organic red quinoa instead of the regular quinoa in this recipe, and added more flour which was necessary to keep the patties together. Also, my patties were smaller so it yielded more burgers.

Submitted by B_OOKIE

Create a fancy pasta dish in as much time as it takes to boil water.

Submitted by SPARK_RECIPES

http://www.eatingwell.com/recipes/avocado_bean_wrap.html?utm_source=YahooBlog_Brierley_MealPLans_080309

Submitted by LINGME

Quick and nutritious, this zesty take on pasta salad is a family favorite. Garnish with fresh herbs and black olives.

Submitted by RDEPASS