Spring greens are wilted then mixed with quinoa and cheese for a golden, crustless, gluten-free pie.YIELD: SERVES 6½ cup quinoa, rinsed and drained1 large bunch chicory (1 to 1¼ lb.), cut into bite-sized pieces (bottom 1½ inches of hard stems removed)1 head romaine…
Roasting fennel concentrates the bulb’s natural sweetness. A sprinkling of Parmesan adds crunch to the crust, but you could omit it if you wanted to keep the recipe vegan.YIELD: SERVES 42 Tbs. olive oil4 cloves garlic, minced (4 tsp.)1 Tbs. red wine vinegar½ tsp….
What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar. YIELD: SERVES 62 cups shelled lima beans or 1 10-oz….
Tempeh bacon crumbles turn a carb-heavy potato salad into a more balanced side dish offering, and add great flavor. Be careful when using Liquid Smoke to flavor the tempeh as using more than the recommended amount may yield an overly smoky flavor. YIELD: SERVES 12…
This salad calls for tatsoi and mizuna, two specialty Japanese greens that complement the flavors in the dressing. Shredded Napa cabbage and watercress will also work and are easier to find in supermarkets. YIELD: SERVES 4 SESAME DRESSING 3 Tbs. roasted sesame oil 2…
In this Asian-style tossed salad, the vegetable matchsticks have a satisfying crunch that plays off the greens, nuts, seeds and tofu. You can also use the dressing on any tossed salad you make. YIELD: SERVES 4 DRESSING 3 Tbs. low-sodium soy sauce 3 Tbs. rice vinegar 2…
In this protein and fiber rich salad beluga (black) lentils are soaked overnight to shorten cooking time and enhance digestibility. YIELD: SERVES 4 SALAD ½ cup black beluga lentils, rinsed and soaked 8 hours or overnight 1 head broccoli, cut into florets (4 cups) 1…
Make this your go-to salad for summer entertaining. Quinoa is sprinkled over top as a protein-enhancing garnish that adds textural interest. The vegetables can be roasted under the broiler if you don’t have an outdoor grill. YIELD: SERVES 4 2 large red bell peppers 2…
Raw beets taste similar to raw carrots in that they’re sweet, juicy, and crisp. Jicama, a Mexican root vegetable that looks like a large, pale, round potato, is crunchy and mild when peeled and eaten raw. If you can’t find jicama, simply substitute cubed cucumber….
Talk about easy! This hearty salad with southwestern flair comes together in minutes. It makes a great take-along lunch that can be made the night before. YIELD: SERVES 4 2 Tbs. lemon juice 1 Tbs. whole-grain mustard 2 Tbs. olive oil 1 cup cooked black beans 1 cup…
In this Asian-style tossed salad, the vegetable matchsticks have a satisfying crunch that plays off the greens, nuts, seeds and tofu. You can also use the dressing on any tossed salad you make. YIELD: SERVES 4 DRESSING 3 Tbs. low-sodium soy sauce 3 Tbs. rice vinegar 2…
serves 4 The slightly bitter taste of radicchio plays nicely against the sweet onions and chewy seitan. Serve on a bed of quinoa or brown rice. (Note: Because the saltiness of the tamari and broth will intensify as the liquid reduces, be judicious in your use of salt…