This recipe is part of "The SparkPeople Cookbook." Order your copy today! This was an excellent member-submitted recipe that required very few tweaks to improve its healthy profile.

Submitted by CHEF_MEG

Great vegetarian substitute for tacos.

Submitted by PETITEBAKER

Submitted by KANCYNING

I found this on line at eatingwell.com

My husband who doesn't really liked eggplant thought it was pretty tasty too!!

A tasty dip for veggies or bread (a great spread as well).

Submitted by MYSHARONANY

These burgers are rich and meaty, the kind of burger that vegetarians have been craving. Even meat eaters will appreciate these tasty and fiber-rich burgers.

Submitted by SP_STEPF

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.

Submitted by SP_STEPF

Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.

Submitted by SP_STEPF

Broccoli salad is a summertime party staple. This version is healthier--with plenty of flavor from almonds and raisins!

Submitted by SP_STEPF

This simple, hearty miso soup is full of superfoods like quinoa, kale, and turmeric, a powerful anti-inflammatory spice.

Submitted by SP_STEPF

Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.

Submitted by JENNLOVE

This recipe is part of "The SparkPeople Cookbook." Order your copy today! This salad is even better the longer it sits in the fridge, so we love to make a big batch of it and eat it throughout the week.

Submitted by CHEF_MEG

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

Submitted by CHEF_MEG

Quinoa is similar to brown rice, with a higher protein content. This is a delicious side dish or light meal.

Submitted by SLIMKATIE

This recipe was inspired by moussaka, eggplant Parmesan and lasagna. The result is a light and tasty meatless meal that makes any night a special occasion.

Submitted by CHEF_MEG

Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.

Submitted by CHEF_MEG

Take some help from the store: Feta and pesto dress up grilled zucchini.

Submitted by CHEF_MEG

This creamy, tangy dip does double duty: with mint, it's a perfect pair with Greek fare; with coriander and cumin, it cools down spicy Indian curries.

Submitted by CHEF_MEG

Ever tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash.

Submitted by CHEF_MEG

A budget version of the rustic Spanish favorite. An herbed-citrus olive pesto adds color and intensifies the flavor.

Submitted by CHEF_MEG

a new twist on salsa, great for using cukes from the garden in the summer!

Submitted by SLINKY78

This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.

Submitted by CHEF_MEG

I love rich, cheesy lasagna, but in the summer when vegetables are at their peak, cheese overwhelms the dish. Adding plenty of fresh vegetables to your regular lasagna for a healthy, light summer supper. Omit any vegetables you don't like, and swap for what you've got in your fridge. (Add spinach or any other green, more fresh tomatoes, mushrooms, chopped and steamed broccoli or asparagus... the possibilities are endless.)

Submitted by SP_STEPF

This is a timesaver! I generally only have one large pot and an iron skillet to clean. And I have an entire balanced meal. Feel free to substitute any other pasta strands or shapes and chicken for the tofu.

Submitted by LEAURIY