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These burgers are delicious served with a side of stir-fried vegetables or open-face on rice cakes with sweet-and-sour sauce.

This salad can be served as an entree or a side dish.

The brown rice lends a hearty texture to this traditional black bean soup recipe.

This recipe features squash and pumpkin seeds, staples for many Native American tribes.

This lamb entree is courtesy of Matthew Leonard, Chef de Cuisine at Wright’s at the Arizona Biltmore Resort & Spa.

This salad uses the whole beet, which adds beautiful color and a bounty of vitamins to a simple grain-bean meal. The pumpkin seeds puff up and smell magnificent when toasted.

In this tasty version of tempura, vegetables are first dipped in a seaweed batter then deep fried.

Cilantro and mint add a refreshing kick to this zesty broccoli salad.

This rich-tasting, rice syrup-sweetened, dairy-free cream tastes too good to be true.