This vegan Kale caesar is an updated version of the classic American caesar salad. There’s not much to to the original recipe other than lettuce, bread croutons, and a (nonvegan ) caesar dressing, so a revamp is welcome. When I first made this with only kale, I found it to be a bit too overpowering. The combination of kale and romaine lettuce is perfect, allowing the other flavors to shine through. This recipe, easy though it is, also offers further shortcuts. more→
Weekends are my days for loosening up on what I eat. So on Saturday and Sundays after lunch I enjoy dessert and a big soy latte and a little something sweet post-dinner. By Sunday evening I usually feel ready to get back into full-on healthy mode and a simple “bowl” filled with good grains and lots of vegetables makes me feel slightly virtuous and ready for the week ahead. Recipe and photo by Ann Oliverio of An Unrefined Vegan, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books. more→
This take on a classic salad reminds me of many family dinners eaten out at The Brown Derby: a big, crunchy wedge of lettuce topped with a creamy dressing and sprinkled with salty bacon. My version subs tempeh for bacon and adds a little sweetness with fresh pears. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books. more→
We most often associate potato salads with summer fare — potlucks, barbecues, and picnics. But there’s no reason not to enjoy robust potato salads all year round. Here are a few favorites that incorporate ingredients that are available any time. Serve potato salads as hearty side dishes with veggie burgers or other sandwich fare; a helping of potato salad is a nice change of pace for a portable lunch, too. First up — Warm Mediterranean Potato Salad, enhanced with zucchini and artichoke hearts, can be made any time of year. Its seasonal personality enhanced by either rosemary (for cooler months) or basil (for warmer weather). more→
This coconut-curry spread, based on chickpeas and cannellini beans is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can find many other uses for it — it makes a great dip but it’s even better as a sandwich spread. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving * (April, 2015).
Tri-Color Coleslaw 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. You can also add a little dried fruit or apple for a sweet twist.
This gorgeous summer salad featuring mixed greens, bell peppers has the surprising flavor twist of blueberries. It’s a feast for the eyes, and is a snap to make and adds a splash of color (and lots of antioxidants) to the summer plate. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→