As the colder months settle in, it can be tempting to turn to warm, hearty dishes. But don’t overlook the refreshing power of a crisp, flavorful salad! This month, we’re featuring a Chopped Winter Salad with Carrot-Ginger Dressing, a vibrant dish packed with nutritious greens, bold flavors, and a delightful crunch.

If you're looking for a hearty, plant-based meal to keep you warm and energized, look no further. The January plant-based recipe of the month is this lentil pea soup recipe from Animal Place. Combining the comfort of split pea soup with the protein-packed benefits of lentils, this dish is a delightful blend of flavors and nutrition. Perfect for a cozy family dinner or meal prep for the week, this soup is a staple you'll want to make again and again.

The December plant-based recipe of the month is charred cabbage with coconut, garlic and chili crisps. Cabbage that’s steamed and charred is then smeared in a tangy garlic chutney and topped with a spicy chili crisp in this sweet and savory side dish. Let us know if you try this recipe!

The October plant-based recipe of the month is rainbow fajita bowls. This recipe is super flexible to use up any leftover vegetables in your fridge in a fun way!