OUR VEGETARIAN BLOG
Spinach, Avocado, and Orange Salad
START TO FINISH: 25 minutes MAKES 4 servings 1 6-ounce package fresh baby spinach or 8 cups fresh baby spinach and/or torn mixed salad greens 1 cup fresh raspberries or quartered strawberries 2 oranges or 3 tangerines, peeled, sectioned, and cut into bite-size pieces…
Orange-Artichoke Salad
START TO FINISH: 25 minutes MAKES 4 servings 3 medium oranges 1 medium bulb fennel 1 head romaine lettuce, chopped 1 12- to 14.75-ounce jar marinated artichoke hearts, drained 1⁄4 cup thinly sliced red onion 2 ounces Parmesan cheese 3 tablespoons olive oil 1…
Wild Rice Salad with Orange and Fennel
PREP: 15 minutes COOK: 40 minutes MAKES 2 servings 3 tablespoons uncooked wild rice, rinsed and drained 3 tablespoons uncooked regular brown rice 2 cups water 1 large orange 2 teaspoons white wine vinegar 2 teaspoons olive oil 1⁄2 teaspoon honey 1⁄4 teaspoon ground…
Greek Pasta Salad
PREP: 40 minutes CHILL: 2 to 24 hours MAKES 12 servings 12 ounces dried mostaccioli or penne (about 4 cups uncooked) 2 cups cherry tomatoes, quartered 1 medium cucumber, halved lengthwise and sliced 4 green onions, sliced 1⁄3 cup pitted kalamata olives, halved 1⁄2 cup…
Thai Bulgur Salad
PREP: 25 minutes COOK: 15 minutes MAKES 4 servings 1 cup water 1⁄2 cup bulgur 2 cups fresh or frozen shelled sweet soybeans (edamame), thawed 1 medium red sweet pepper, seeded and cut into thin bite-size strips 1⁄2 cup coarsely shredded carrot 1⁄2 cup thinly sliced…
Wheat Berry Salad
PREP: 20 minutes COOK: 40 minutes COOL: 1 hour MAKES 4 servings 21⁄2 cups water 1 cup uncooked wheat berries, rinsed 2 tablespoons lemon juice 2 tablespoons canola oil 1 tablespoon maple-flavored syrup 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon salt 1⁄4 teaspoon ground…
Southwestern Rice and Bean Salad with Tempeh
PREP: 30 minutes COOL: 20 minutes MAKES 6 to 8 servings 2 cups water 1⁄2 teaspoon salt 1 cup uncooked long grain rice 1 8-ounce package tempeh (fermented soybean cake), cubed 1⁄2 cup salsa verde 1 14- to 15-ounce can black beans, rinsed and drained 1 cup frozen whole…
Lemon Couscous Salad with Fresh Fruit
PREP: 35 minutes STAND: 5 minutes MAKES 4 servings 11⁄4 cups water 1⁄4 teaspoon salt 3⁄4 cup whole wheat couscous or couscous 1⁄2 teaspoon finely shredded lemon peel 1 cup cubed cantaloupe 1 cup honeydew balls or cubes 1⁄2 cup fresh blueberries 1⁄2 of a medium mango,…
Israeli Couscous Salad with Tomato and Arugula
PREP: 20 minutes COOK: 17 minutes STAND: 10 minutes MAKES 6 servings 2 6.3-ounce boxes Israeli-style couscous* (21⁄2 cups) 1⁄4 cup olive oil 4 cups boiling water 1⁄2 teaspoon finely shredded lemon peel 3 tablespoons lemon juice 1 medium shallot, minced 1 tablespoon…
Quinoa Fattoush with Lemon Dressing
PREP: 40 minutes BAKE: 8 minutes OVEN: 375°F MAKES 6 servings 11⁄2 cups water 3⁄4 cup uncooked quinoa, rinsed and drained 2 6- to 7-inch pita bread rounds 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained 11⁄4 cups chopped, seeded cucumber (1…
Greek Quinoa and Avocados
PREP: 20 minutes COOK: 15 minutes MAKES 4 servings 1⁄2 cup uncooked quinoa, rinsed and drained 1 cup water 2 roma tomatoes, seeded and finely chopped 1⁄2 cup shredded fresh spinach 1⁄3 cup finely chopped red onion 2 tablespoons lemon juice 2 tablespoons olive oil 1⁄2…
Greek Garbanzo Salad
PREP: 35 minutes CHILL: 4 to 24 hours MAKES 4 servings 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained 2 cups chopped, seeded cucumber (1 medium) 1 cup coarsely chopped tomatoes (2 medium) 1 cup coarsely chopped green sweet pepper (1 large) 1⁄2…