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…
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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…
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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…
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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…
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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…
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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…
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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…
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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, which is perfect for a vegan Thanksgiving feast. The…
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