Sylvia Fountaine

When you prepare spaghetti squash, don't throw away the seeds! You can roast them into a crunchy, healthy snack--just like roasting pumpkin seeds. The seasoning mix in this recipe is a mix of spicy, salty and sweet, but feel free to experiment with your own flavor combinations.

This earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.

We love using chickpea pasta in this quick and easy dinner recipe, but other bean pastas or whole-wheat noodles are just as good with this fresh and zesty pesto sauce.

These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.

Bright and refreshing, this gin gimlet is made with sage-infused simple syrup and muddled fresh sage. This light and festive cocktail is perfect for fall gatherings, such as Thanksgiving. This recipe makes enough simple syrup for about 8 cocktails and can easily be doubled for a crowd.

This vegetable curry comes together fast thanks to the help of a multicooker. Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal. Serve over basmati rice, quinoa or cauliflower rice.

This fragrant turmeric rice bowl topped with leftover spiced roasted root vegetables and chickpeas is inspired by flavors from India for an easy, vegetarian dinner.

Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work.

This fragrant turmeric rice bowl topped with leftover spiced roasted root vegetables and chickpeas is inspired by flavors from India for an easy, vegetarian dinner.

Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work.

Make these easy vegan overnight oats with whatever nondairy milk you have on hand. It's a great way to use up leftover canned pumpkin--plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.

Basil and lemon pair beautifully in this refreshing summer sipper, sweetened with a touch of honey. Make ahead and allow the mixture to infuse for 30 minutes to 1 hour before straining for a stronger basil flavor.

You'll never guess this creamy sauce is completely vegan, and actually made from pureed cashews. To keep it gluten-free, use tamari.

This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.

This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower--all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. If you don't have za'atar, you can substitute 1/2 teaspoon each ground cumin and coriander.

This healthy grain bowl packs in the greens with peas, asparagus and a creamy yogurt dressing. Tofu adds protein while keeping it vegetarian, but you could also swap in cooked shrimp or chicken for a satisfying dinner or packable lunch ready in just 15 minutes.

One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.

No super-sweet sugar bombs here! Make your very own pumpkin spice latte at home with this healthy recipe that allows you to control just how much added sugar goes into your coffee drink. If you would rather have a vegan latte, use whatever nondairy milk you'd like. Real pumpkin puree, maple syrup, cinnamon and coffee—it's fall in a mug! For a grown-up version, try spiking your PSL with bourbon, dark rum or a coffee liqueur such as Kahlúa. (If using a sweetened liqueur, consider cutting down on the maple syrup in the recipe.)

It takes just a few minutes in the evening to mix rolled oats and almond milk and you have a head start on a healthy breakfast the following morning. In the morning, top the oatmeal with fresh fruit and toasted nuts. Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.

The rich mushroom sauce in this vegan version of classic beef stroganoff gets thick and creamy thanks to vegan sour cream.

Swapping spaghetti squash for pasta is a great way to cut back on carbs and calories in this saucy vegan dinner. Here, we have tossed the squash with a simple fresh tomato sauce. Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or capers, if you like.

Pureed chickpeas, seasoned with the characteristic flavors of falafel, make excellent veggie burgers. We use a two-stage method for cooking the patties, first browning them in a skillet and then finishing them in the oven. Garnish the burgers with tzatziki or tahini sauce (see associated recipes), pickled red onions, lettuce and tomatoes.

Blueberries, sweet banana and creamy coconut milk combine to turn everyday oatmeal into the best vegan overnight oats! Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.

Cucumbers and mint pair delightfully in this refreshing spritzer that's perfect for a summer afternoon on the porch.

Get all the delicious flavors of sushi without the time-consuming rolling with this quick grain bowl recipe. All you need is 15 minutes to get this healthy dinner on the table or to pack it up for lunch at work.