by Admin | Feb 5, 2020 | Breakfast, Salads & Dressings
Spicy No-Mayo Coleslaw MAKES: 8 servings TIME: 30 minutes If you want restaurant-style coleslaw, you combine shredded cabbage with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw...
by Admin | Feb 5, 2020 | Breakfast, Salads & Dressings
Simple Seaweed Salad MAKES: 4 servings TIME: 20 minutes The easiest way to produce this salad is to buy a small package of mixed seaweeds (your local natural foods store may sell this, and your local Japanese store certainly does) and proceed from there. But once you...
by Admin | Feb 4, 2020 | Lunch, Soups
Minestrone MAKES: 4 to 6 servings TIME: 45 to 60 minutes The Italian take on what-have-you vegetable soup and, like most others, infinitely and easily varied. A mix of vegetables, always with tomato, is all you’re looking for, though combining “hard” and...
by Admin | Feb 4, 2020 | Lunch, Soups
Lentil Soup with Coconut MAKES: 4 servings TIME: 11/2 hours, largely unattended I use regular brown lentils here, but you can use red lentils, which actually cook faster, or the more traditional split pigeon peas, also known as tavoor dal (available at most Asian and...
by Admin | Feb 4, 2020 | Breakfast, Salads & Dressings
Shaved Artichoke Salad MAKES: 4 servings TIME: 30 minutes Ultra-thin slicing is handy for making salads from intensely flavored vegetables because the pieces are tender yet crisp and easier to eat. Cooked or marinated artichoke hearts are a great prepared addition to...
