The cucumbers in this recipe are "almost pickled" after a 20-minute soak in two kinds of vinegar--bringing them to a softened and slightly tart state, without cooking or an unbearably long wait.
Zippy ginger, onion, and lemon juice are tempered by sweet grapes, dates, pears, oranges, and candied nuts.
Cauliflower is a wonderful vegetable that is sadly underutilized. This salad is full of color, flavor, and nutrition but low in calories!
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.
This flavor-packed, hearty stew pairs well with brown rice and avocado.
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
This quick, colorful salad works well as a side but can also be an entire meal on its own, with soybeans—high in omega-3 fatty acids, potassium, calcium, and protein
The green onion, fresh basil, dill, and lemon in this salad are a lovely complement to the spinach and quinoa.
Easy as 1-2-3, these savory beans hit the spot for comfort food. Serve them up with potato salad, boiled or baked potatoes, a vegan hot dog, or eat them cold in a sandwich with pickles.
