Sometimes all you need to make a salad exciting is a creamy, flavorful dressing, such as this Herby Green Goddess Dressing. With four different herbs, avocado, lemon, tahini, and nondairy yogurt, you may just want to eat it with a spoon! …
Mediterranean Power Bowl
I’ve found that my current, very busy stage of life limits the amount of time and energy I have for planning and preparing family dinners. As you probably know, feeding my family nutritious meals is very important to me, so when my husband gets home from work and I tell him we have to get carryout or go out, I feel like a failure. So to limit this feeling of failure, I’ve been throwing together various forms of power bowls or Buddha bowls — whichever you prefer. My go-to is typically a burrito bowl, but I put this Mediterranean power bowl together the other night and loved it so much that I had to share!…
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Summertime Succotash Salad
Is anyone else as excited about summer produce as I am? We finally have good tomatoes, fresh corn, and home-grown herbs galore. Abby and I have also been tearing up quite a few peaches and cherries.
Even though my Black Bean Salad is usually my go-to summer salad, I decided I wanted something a bit different to eat for lunch over greens or to serve warm as a side dish. Hence, this Summertime Succotash Salad! …
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Roasted Spring Vegetable Salad with Magical Green Dressing
Now that it’s May, I hope you’re taking advantage of the fresh, local spring vegetables — asparagus, radishes, and peas. I love to use produce that’s in season, so I came up with this roasted spring vegetable salad that’s simple, bursting with flavor, and of course, incredibly nutritious!…
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Simple Chopped Salad with Lemon
Last week I made a spicy Indian dish and really needed a light side salad to balance the warmth and heaviness of my vegetable korma. Inspired by the salads I often see on Indian buffets, I decided to create this simple chopped salad, filled with fresh, crispy vegetables and dressed with a squeeze of lemon and a pinch of salt and black pepper….
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Big Bean Salad With Broccolini & Dijon-dill Dressing
I love beans so much that I decided to share the recipe for this delicious big bean salad with broccolini and Dijon-dill dressing I whipped up last week. I call it the big bean salad because I don’t want to single out a specific bean, but for salads I prefer the big beans you can easily spear to the tiny ones you end up chasing around the plate with your fork. Top this beautiful salad with my Dijon-dill dressing, and you veggie lovers will be in heaven! You may even find yourself dipping the beans in the leftover dressing for a quick snack! …
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Caramelized Cauliflower with Kale, Sorghum, & Pine Nuts
One of the great aspects of eating a plant-based diet is the desire to try a wide variety of produce and grains. For example, I’ve recently started trying sorghum instead of quinoa or rice in my salads, and I love it!…
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Broccoli Salad
I’ve been craving colorful salads lately — especially ones that are easy to make, oil-free, and hearty enough to stay good in the fridge a few days. Since I rarely eat broccoli raw, I decided to come up with a broccoli salad that gets me excited about eating this cruciferous veggie that usually tastes like sulfur.
Traditional broccoli salads contain junk ingredients, such as bacon bits, mayonnaise, and sugar. I decided to leave out the bacon and sugar and replace the mayo with a dressing made of cashew cream and apple cider vinegar. The vinegar actually cuts the bitter flavor of the raw broccoli!…
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Black Bean Salad
Earlier this week I was asked to make a side dish to go with a chicken entree for a church small group dinner. I knew I wasn’t going to eat the chicken, so I decided to make my favorite hearty salad that can be eaten as a side or an entree: black bean salad!
I also made my vegan queso, which, if you haven’t tried it yet, you need to make ASAP!…
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Lentil Salad With Roasted Vegetables
Before my husband and I traveled to London in mid June, I did some research to find a good vegetarian/vegan restaurant in the city. I stumbled upon a cute restaurant called Mildreds, which is so popular that the line is always out the door! My husband and I arrived 20 minutes before it opened for lunch so we could be at the front of the line.
The food at Mildreds was so good, I bought the cookbook!…
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Three-Bean Salad
It’s unofficially summer, which means it’s time to give the soup bowls a little break and get excited about cold salads again! One summer picnic and potluck staple is the three-bean salad, which seems to have been forgotten by my generation.
Well it’s time to bring it back! Try this super easy three-bean salad recipe, and you’ll wonder why you don’t keep simple hearty salads like this one in your fridge at all times! …
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Mango Jicama Slaw
Last night I cooked dinner for my church fellowship group, which is something I really enjoy. I knew I wanted to make an assortment of enchiladas, but I also needed to come up with a light side salad that complements the spicy Mexican flavors of the main dish.
I decided to make an easy mango jicama slaw with fresh cilantro and a simple lime dressing. And because watermelon radishes are in season, I added some julienne radishes to the mix. The resulting salad was exactly what I wanted — crisp, fresh, and colorful! …
