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

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

Peanut sauce is one of my favorite things to eat, usually with tofu, green vegetables (like broccoli, spinach and edamame) and brown rice.

Submitted by COACH_NICOLE

This quick and easy meal is a hit with kids. If they can't tolerate spicy foods, reduce or omit the sriracha.

Submitted by CHEF_MEG

Served cold or hot, these tangy yet sweet noodles are rich and tasty.

This is my adaptation of the Hungry Girl Falafel - I had way too many garbanzo beans, didn't have any cooking spray, and didn't feel like measuring!!! ;) It still tastes good!

Submitted by ROYABOYA

Roasted peppers and almonds pair with fresh parsley in this tangy Spanish-inspired sauce.

Submitted by CHEF_MEG

This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!

Submitted by CHEF_MEG

This Asian-inspired pasta dish is so good and so quick to make and can be served hot or cold. Add some tofu for another healthy option.

Submitted by BCJL13