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The article presents several recipes for Creole Red Beans and Rice, Smoky Black Beans and Rice and Spanish-Inspired Soupy Fava Beans.

Several recipes are presented including the mushroom, poblano, and black bean tostados, green vegetable curry, and eggplant and chickpea pitas.

The article presents several recipes including recipes for Southernstyle Greens With Polenta Croutons, Thai-Inspired Red Lentil Bowls, Braised Fennel With Chickpeas And Olives Over Wheat Berries.

The article presents several recipes including the Moroccan Lentil Stew with Raisins; the Sweet Potato and Kale Frittata with Goat Cheese; and the Vegetables Korma.

The article presents several recipes including Flageolet and Lemony Celery Tartines, Soft Tacos with Ayocote Morado Beans, and Harvest Apple Salad with Yellow Indian Woman Beans.

Several recipes for green beans are presented including pink peppercorn green bean pickles, green bean salad with feta and walnuts, and sesame green beans.

Several recipes of pita sandwiches are presented including the smoked eggplant and tomato pitas, summer pea and radish pitas, and zucchini fritter gyros.

The article discusses several protein sources such as Black lentils, Einkorn and Halloumi. It highlights the use of Black lentils with chopped vegetables in salads, stir-fries, and soups. It mentions the use of Einkorn in risottos, salads, and burritos. It further highlights the use of Halloumi in salads and tacos. It also presents a recipe for the black lentil sunflower dip.

Recipes for several vegetarian soups are presented such as spicy sun-dried tomato soup with white beans & Swiss chard and pasta e ceci (pasta with chickpeas).

A recipe for Lentil and Egg Bowl is presented.

The article reports on a 2016 partnership between "Vegetarian Times" magazine and the Natural Gourmet Institute in New York City that developed the online course "Foundations of Plant-Based Nutrition" with video lessons, slideshows, quizzes, and original recipes.

Recipes for several Italian vegetarian side dishes and salads are presented such as the Sicilian-style roasted vegetables with balsamic syrup and the no-cook cannellini salad with pesto dressing.