27 prodigy recipes

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.

If you're not in the mood for cake or ice cream, then try this delicious dessert your whole family will love!

Breakfast rice made with brown rice cooked in apple juice, water, raisins, and cinnamon. Five ingredients, no added sugar, and it works on the stovetop or overnight in a slow cooker.

Be a part of India's culture with this tasty spread that can make a scrumptious sandwich you will remember.

Vegan Sicilian lentil pasta sauce simmered with mushrooms, garlic, tomato sauce, and tomato paste. Low-fat, high-protein, and hearty enough to replace any meat sauce over pasta or rice.

Lentil rice veggie burgers blend sweet potato, mushrooms, and spinach into hearty plant-based patties. A wholesome vegan burger with tarragon and garlic that holds together on the grill.

Add some extra fiber to your diet with these scrumptious muffins that are extremely easy to make!

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

Brown rice baked with spinach, mushrooms, cottage cheese, and Parmesan topped with sunflower seeds. A wholesome, high-protein casserole the whole family will love.

It's a cheese sauce without cheese. It's flavorful and tasty.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack