Salads & Sides
Black Bean, Corn, and Roasted Red Pepper Lettuce Cups
Looking for a one-bowl, no-cook, no-fuss recipe that’s easy enough for lunch but elegant enough for a dinner party? For these tasty…
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Veggie and Apple Slaw
This multicolored vegan slaw is tossed with a tangy Dijon vinaigrette and sweetened with freshly grated apple. Carrots and celery round out…
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Asian Cucumber and Sea Vegetable Salad
Who would have guessed that cucumbers and seaweed could be such good friends? One grows up high on the vine, while the…
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Green Apple Slaw
Move over, cabbage: Apples make for a deliciously crunchy coleslaw in this fresh take on the classic lunch side. Featuring red grapes…
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Grilled Peach and Blueberry Pasta Salad
Grilled summer peaches and blueberries in a pasta salad? Yes, please! The caramelized sweetness of the peaches contrasts nicely with the peppery…
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Brussels Sprouts with Maple-Mustard Sauce
In this recipe, Brussels sprouts are braised in a pressure cooker with a tangy-sweet combination of Dijon mustard and maple syrup. There…
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Potato Salad with Horseradish Vinaigrette
Fresh dill is the perfect flavor partner for horseradish in this quick vegan potato salad. New potatoes work well in this dish…
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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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Whole Grain Corn Muffins
The perfect addition to a piping hot bowl of Red Lentil Chili is lightly sweetened whole grain corn muffins. Easier to serve…
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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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