Salads & Sides
Rice Salad with Fennel, Orange, and Chickpeas
The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The…
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Kimchi Noodle Salad
Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage…
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Whole Grain Stuffing with Pecans and Currants
Toasted pecans and currants are a nice change on this traditional holiday recipe. The earthy nuts and the tart fruit really brightens…
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Autumn Mixed Greens Salad
Make this salad when your favorite apples are in season. Honey crisp and gala apples contrast well with the tart cranberry vinaigrette….
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Winter White Bean Salad
You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have…
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Purple Potato and Kale Salad with Cilantro-Tahini Dressing
This is a colorful and richly flavored salad that’s fun to serve—the purple potatoes really give the dish a surprising look. From…
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The Best Oil-Free Hummus
Virtually nonfat, this tasty, oil-free hummus recipe is the healthy antidote to your hummus cravings. You can find a store-bought variation of…
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Baked French Fries & Ketchup
Try these baked, oil-free french-fries and ketchup which are a tasty delight! The ketchup can also be used on veggie burgers or…
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Fiesta Quinoa Salad
Now that summer has arrived my favorite quick-cooking grain to eat is quinoa. We use seasonal summer produce to make this salad…
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Baked Tortilla Chips
This simple recipe for homemade baked tortilla chips is a staple for whole-food, plant-based kitchens. These chips can be eaten on their…
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