Articles by Deborah Murphy

This vegan version of traditional Japanese miso soup replaces fish-based dashi with vegetable broth. Eggplant and leek complement the rich flavor of white miso.

Inspired by fattoush, this recipe features chickpeas and pistachios for added protein, eliminates difficult-to-find sumac and uses store-bought pita chips to reduce prep time. SERVINGS: 6 SERVING SIZE: 2 cups (210 grams) PREP TIME: 25

With the addition of veggies and parmesan cheese, this white bean dip is a crowd favorite.

This dip is a great base upon which to build flavor.

Pomegranate seeds and fresh parsley give this white bean dip a festive flair.

Chipotles in adobo sauce and jalapeños give this white bean dip its kick.

Vegan Three-Bean Chili with Farro and Dark Chocolate Chopped dark chocolate adds unexpected depth to this hearty chili made with pantry staples. See more “Celebrate Spring” recipes! Developed by Deborah Davis, MS, RD Ingredients [120

Salmon Burgers with Sriracha Mayo and Purple Cabbage Slaw Fresh ginger, soy sauce, garlic and Sriracha sauce add an Asian-inspired flair to these surprisingly simple salmon burgers. Developed by Deborah Davis, MS, RD Ingredients Purple

Spelt Flour Pancakes with Blueberry-Ginger Compote Spelt flour has a naturally sweet and nutty flavor that works well in quick breads and hot cakes. Topped with a simple blueberry-ginger compote, these pancakes are the perfect