Bon Appétit Management Company

This plant-based version of wings has all of the umami and crunch of the regular fried chicken version, but it’s a lot easier to eat — and easier on your health and the planet’s.

Savory-sweet and garlicky, these thighs are great barbecued or on a stovetop grill pan. Pair with rice and pickles for a quick and delicious bowl.

Don’t have walnuts? Skip them! Love garlic? Add more! Want a bit of heat to the dish? Toss in a couple pinches of crushed red-pepper flakes.

Inspired by “A Dramatic Tale About Goucher College’s Tomato Soup,” Goucher College senior Rosie David decided to write in and ask for HER favorite recipe. 

Make your fresh produce and pantry staples last as long as possible!

Now is the time to add another new culinary experience to that shelter-at-home list: cooking seafood at home!

You know those lonely bags of little bits of leftover grains, those packages of lentils and quinoa that you bought but haven’t quite figured out what to do with? It’s time for pantry porridge!

“This BISQUE. It gave me joy, simply put.” 

To close out our plant-forward Earth Week with a little kid-friendly #TGIF, it’s time for some foods that are fun to make together.

When you’re trying to eat plant-forward, start with whole grains as your foundation. We’ve got recipes to get you started.