Salads
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→
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Don’t get me wrong —there’s nothing wrong with making tabbouli (the Middle Eastern classic grain-and-parsley salad) with bulgur, or even the modern rendition, with quinoa. Especially the latter, yum! But in the summer I just love to eat really light, and discovered the trick of making a grain-like salad backdrop from raw cauliflower. Try this salad simply as is or with the optional variations listed below. Serve with hummus (ready-made or homemade), fresh pita, and stuffed grape leaves for an easy meal. Read More→
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I find this simple raw kale and cabbage salad to be positively addictive. It goes with just about any kind of meal and is good year around. Read More→
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Here’s an easy salad of lightly cooked cauliflower and raw carrots, with lots of extra flavor from parsley, olives, and sunflower seeds. I like to make this as part of a meal of cool dishes in the summer, either with a cold soup, or with two additional interesting salads. Adapted from Vegan Express by Nava Atlas. Read More→
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An appealing combination of black-eyes peas, corn, and pasta, this salad has a down-home flair. For a light meal, serve with fresh corn bread and a fruity dessert. Read More→
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Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, it’s an easy main dish. Without the added beans, it’s a great companion to tortilla specialties containing beans—burritos, enchiladas, and the like. Recipe adapted from the forthcoming Wild About Greens by Nava Atlas. Read More→
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This salad is delectable addition to any meal, but particularly ones with a Southwestern theme.
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This appealing mix of steamed vegetables and chickpeas is especially welcome when slender fresh green beans are abundant.
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