Salads & Side Dishes
Autumn Wheat Berry Salad
Wheat berries are one of the heartiest grains, which gives them a long cooking time along with their exceptional health benefits. Use…


Fire Brigade Stuffing
My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make…


Vegetable White Bean Hash
Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case…


Ponzu Noodle Salad
Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or…


White Bean Hummus with Fresh Thyme and Basil
The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which…


Boulangere Potatoes
This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat. From Bravo! Health Promoting Meals from The…


Quinoa, Corn, and Avocado Salad
Quick-cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for…


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…


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…


Whole Grain Stuffing with Pecans and Currants
Toasted pecans and currants are a nice change on this traditional holiday recipe, which is perfect for a vegan Thanksgiving feast. The…

