Salads
Here’s a simple salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don’t themselves contain beans. Read More→
Print This Post
Here’s a nice change of pace from “white” coleslaw — a combination of red cabbage and carrot, sweetened with dried apricots. It adds a refreshing note to spicy meals and adds vibrant color to the plate. Read More→
Print This Post
Cabbage and corn kernels are a salad marriage made in heaven. This goes well with Southwestern-style meals. Read More→
Print This Post
If you have never eaten edamame before, try this salad as an introduction. These tender green soybeans are easily found in the frozen section of natural foods stores. Combined with quinoa and asparagus, it all adds up to a pretty and nourishing salad. Contributed by Annie Taylor Chen, Vegan Ann. Read More→
Print This Post
Slender stalks of asparagus are a delightful sign of spring, and benefit nicely from the tang of a mustard dressing. Read More→
Print This Post
This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! Read More→
Print This Post
Here’s a fun salad (I love when the words “fun” and “salad” appear side by side!) to make with a spiral slicer. Cucumbers become practically calorie-free “noodles,” gently embellished with lime, agave, and sesame seeds. Read More→
Print This Post
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. Read More→
Print This Post
