Arrange slices of fresh tomatoes, mozzarella cheese, and basil leaves on a plate. Drizzle with balsamic glaze, olive oil, salt, and pepper for a simple and refreshing salad.
Sauté mixed vegetables (bell peppers, broccoli, carrots, snap peas) in a wok or skillet with garlic, ginger, soy sauce, and a splash of sesame oil. Serve over rice or noodles.
Spread pizza dough with tomato sauce, fresh basil leaves, sliced tomatoes, and mozzarella cheese. Bake until the crust is golden and the cheese is bubbly for a classic and easy vegetarian pizza.
Sauté chopped mushrooms with garlic and onions. Add Arborio rice and vegetable broth gradually while stirring until the rice is creamy and tender. Stir in Parmesan cheese (or a vegan alternative) for a comforting dish.
Fill tortillas with a mix of black beans, corn, diced bell peppers, and shredded cheese (or vegan cheese). Cook in a skillet until the tortillas are crispy and the cheese is melted. Serve with salsa and guacamole.
Combine chopped cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese (or vegan feta) in a bowl. Toss with olive oil, lemon juice, oregano, salt, and pepper for a flavorful salad.
Bread slices of eggplant in a mixture of breadcrumbs and Parmesan cheese (or a vegan alternative), then bake until crispy. Layer the eggplant slices with marinara sauce and mozzarella cheese (or vegan cheese) and bake until bubbly.
Cook a mix of beans (kidney, black, pinto), diced tomatoes, onions, bell peppers, corn, and chili spices in a pot. Simmer until flavors meld together for a hearty and warming chili.