Monthly Archives: May 2013
Contributed by the The Physicians Committee for Responsible Medicine. Soy products have recently enjoyed increasing popularity. Soy products include soybeans (also called edamame) and any other items made from soybeans, including soymilk, tofu, tempeh, miso, and vegetarian meat and dairy substitutes like soy meats and soy cheeses. Like most other plant foods, the most healthful choices […]
Whether you’re packing a picnic or lunch for work or school, or in need of a side dish for a plant-based protein dish, you’ll find this essential potato salad quite pleasing. Do try it with sweet potato in place of two of the regular potatoes; it makes for an even more luscious dish. Green peas, […]
This is a delicious and refreshing salad, great anytime, and light enough for warmer weather days. I had a few ingredients around that seemed like they’d go good together so I threw this salad together and turned out really nice. I’m not really big on measurements so feel free to make adjustments based on your […]
This delightful pilaf/salad combining Israeli couscous, tomatoes, avocado, and stone fruit is from Vegan Holiday Kitchen.* Israeli couscous is one fun little pasta. It’s round and quick-cooking, and has a very pleasant mouth feel. Look for it in bulk in natural foods stores, or in the Middle Eastern section of the international aisle in well-stocked supermarkets. Photo […]
This easy stir-fry highlights fresh, quick-cooking spring greens, combined with tofu. See the note below for suggestions on which leafy greens to use; you can vary it each time. My favorite is baby bok choy!
This easy chickpea salad makes a good lunch on its own with some whole grain bread and fresh fruit. It’s a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It’s also good with pasta salads or potato salads as cool […]
This colorful and crunchy slaw combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings (see suggestions following the recipe). You can also add a little dried fruit or apple for a sweet twist, as suggested in […]
This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants.