4 Easy and Delicious Ways to Eat More Veggies
Time to turn over a new leafy green! These tasty concoctions make it easy to get a variety of veggies into every meal of the day—deliciously.
Kiwi-Mint Smoothie
Photo: Emily Kate Roemer
A handful of refreshing mint makes this smoothie from Jen Hansard and Jadah Sellner, authors of the cookbook Simple Green Smoothies, a wake-up call you'll look forward to. Kiwifruit, pineapple and subtly salty coconut water add a tangy-sweet tropical flavor.
Get the recipe: Kiwi-Mint Smoothie
Chickpea Salad Toasts
Photo: Emily Kate Roemer
With this make-ahead, protein-packed chickpea spread—adapted from The Plantiful Table by Andrea Duclos—you can assemble a satisfying midday bite in minutes. Stack crisp, tart apple slices on toast and top with the spread (think of it as chunky hummus or vegan egg salad, though you can use regular mayo and yogurt if you prefer), along with silky avocado and spicy arugula.
Get the recipe: Chickpea Salad Toasts
Broccoli and Feta Soup
Photo: Emily Kate Roemer
To preserve broccoli's bright color, the Clever Carrot blogger Emilie Raffa cooks the florets for just a few minutes, when the other vegetables are already soft. She then adds a big bunch of parsley before pureeing this fresh, warming soup from her forthcoming The Clever Cookbook.
Get the recipe: Broccoli and Feta Soup
Kabocha Squash and Swiss Chard Galette
Photo: Emily Kate Roemer
A cross between pastry and pizza, this savory tart adapted from Anna Thomas's forthcoming cookbook, Vegan Vegetarian Omnivore, is topped with Swiss chard and caramelized onions, then scattered with raisins, pine nuts and slices of sweet squash.
Get the recipe: Kabocha Squash and Swiss Chard Galette
Photo: Emily Kate Roemer
A handful of refreshing mint makes this smoothie from Jen Hansard and Jadah Sellner, authors of the cookbook Simple Green Smoothies, a wake-up call you'll look forward to. Kiwifruit, pineapple and subtly salty coconut water add a tangy-sweet tropical flavor.
Get the recipe: Kiwi-Mint Smoothie
Chickpea Salad Toasts
Photo: Emily Kate Roemer
With this make-ahead, protein-packed chickpea spread—adapted from The Plantiful Table by Andrea Duclos—you can assemble a satisfying midday bite in minutes. Stack crisp, tart apple slices on toast and top with the spread (think of it as chunky hummus or vegan egg salad, though you can use regular mayo and yogurt if you prefer), along with silky avocado and spicy arugula.
Get the recipe: Chickpea Salad Toasts
Broccoli and Feta Soup
Photo: Emily Kate Roemer
To preserve broccoli's bright color, the Clever Carrot blogger Emilie Raffa cooks the florets for just a few minutes, when the other vegetables are already soft. She then adds a big bunch of parsley before pureeing this fresh, warming soup from her forthcoming The Clever Cookbook.
Get the recipe: Broccoli and Feta Soup
Kabocha Squash and Swiss Chard Galette
Photo: Emily Kate Roemer
A cross between pastry and pizza, this savory tart adapted from Anna Thomas's forthcoming cookbook, Vegan Vegetarian Omnivore, is topped with Swiss chard and caramelized onions, then scattered with raisins, pine nuts and slices of sweet squash.
Get the recipe: Kabocha Squash and Swiss Chard Galette
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