serves 4 Thinly sliced pan-seared portobello mushrooms replace the traditional meat in this delicious interpretation of the classic New Orleans sandwich. ¼ cup extra-virgin olive oil, plus additional for drizzling 3 large portobello mushroom caps, cut into ¼-inch...
serves 4 Tofu performs remarkably well standing in for eggs in these protein-rich, cholesterol-free sandwiches. I especially like it stuffed in pitas, but you can serve it on rolls, in wraps, or on any bread you prefer. 1 pound extra-firm tofu, drained and crumbled ½...
serves 2 These wraps are like having your salad in a sandwich—fun to eat and pretty, too, especially if you use colorful spinach or tomato tortillas. Regular flour tortillas may be used if the vegetable tortillas are unavailable. 2 ripe Hass avocados, halved and...
serves 4 to 6 Crisp apples and crunchy walnuts are just two of the taste treats in this luscious slaw inspired by the classic Waldorf salad. 1 cup raw cashews ½ cup apple juice 2 tablespoons freshly squeezed lemon juice ½ teaspoon sugar ¼ teaspoon salt 2 apples,...
serves 4 Look for the smallest red potatoes you can find, sometimes called B reds or creamer potatoes. If larger potatoes are used, you will need to cut them into smaller pieces so that they will cook quickly. 1½ pounds very small red potatoes, halved or quartered ½...
serves 4 Also known as bean thread noodles or glass noodles, cellophane noodles are made from mung bean flour and are used throughout Asia in soups, stir-fries, and salads. For a striking color accent, add some grated carrot to the salad. For more substance, add some...
serves 4 Baked marinated lemon-pepper tofu is available in natural food stores. If unavailable, you can make your own or omit the tofu entirely for a lovely and elegant green bean salad. Gomasio is a blend of toasted sesame seeds and sea salt and is available in...
serves 4 This fruity, flavorful rice salad is great for a lunch or casual supper. It’s also a good addition to a party buffet. Next time you cook up some rice, make extra so you can put this salad together even faster. 1¼ cups quick-cooking brown rice ½ cup mango...
serves 4 The vibrant colors of spinach and mango combine in this dazzling sesame-dressed salad that is as beautiful as it is delicious. 1 tablespoon tahini (sesame paste) 2 tablespoons canola oil 1 tablespoon toasted sesame oil 1 tablespoon freshly squeezed lemon...
serves 4 The licorice flavor of the fennel and the slight bitterness of radicchio play nicely against the sweet-tart dressing flavored with orange. 1 pound penne pasta 2 tablespoons freshly squeezed orange juice 2 tablespoons balsamic vinegar 3 tablespoons...
serves 4 If you’ve never tried quinoa, this is the salad to make if you want a tasty treat. Nutty, flavorful, and loaded with nutrients, quinoa is a delicious and underappreciated grain that shines when enhanced with this light lemony dressing, complemented by roasted...
serves 4 This flavorful salad goes together quickly. Sure, you could use bottled peanut sauce in a pinch, but it’s easy to make your own with handy pantry ingredients. Don’t be afraid to vary the vegetables according to what’s on hand and your own preference. For...