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Salads, soups, stews, and more dishes to get the most out of tough leafy greens like kale and collards, along with gentler ones like romaine and arugula.
Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.
A better vegetarian answer to the turducken.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
A classic Caesar salad with crunchy garlic-Parmesan croutons and a creamy dressing.
One part West African, one part Thai, two parts delicious.
Sweet collards, cooked until beautifully tender.
This is a great dish for potlucks and parties: Make it in advance and it'll be just as delicious when it's time to serve.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Roasted butternut squash and kale come together in a vinaigrette flavored with maple syrup and sherry vinegar.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
A salad for your inner mycologist.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
Use up whatever greens you have on hand in this revamped spanakopita.
This salad of peppery arugula, crisp apples, and juicy pomegranate seeds is as pretty as it is delicious!
A little ginger adds complex heat to this saucy Spanish dish.
Smoky, meaty, and rich...with no animals involved.
Vegan white bean soup in 25 minutes or less.