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Learn to love sea vegetables in this fresh, easy-to-make salad.

Delicious as an appetizer or side dish.

This hearty breakfast tastes superb with fresh avocado and hot salsa, plus a dollop of vegan or regular sour cream. You can substitute any vegetables—mushrooms, spinach, even potatoes—for the ones listed.

Keep plain, cooked quinoa in the refrigerator for this and other meal bases. Hemp seed is best used uncooked to retain the valuable omega-3s.

A protein-rich, gluten-free, vegan breakfast doesn’t get any easier than this.

Serve up these spicy latkes rather than typical pancakes to impress your loved one. Habaneros can be extremely hot, so use caution when handling. If you’re not gluten free, regular flour works just fine.

A delicious gluten-free grain, protein-rich kasha (or buckwheat) has a reddish-brown color and robust, earthy flavor.

These low-fat muffins are perfect the day they’re made, but you can also make them ahead of time, freeze, and then microwave 30 seconds for a fast treat.

Toss this vinaigrette with a salad of butter lettuce, toasted almonds, sunflower seeds, goat cheese, and shaved carrot.