by Admin | Aug 6, 2020 | Tofu
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...
by Admin | Aug 6, 2020 | Side Dishes
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...
by Admin | Aug 6, 2020 | Salads & Dressings
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,...
by Admin | Aug 6, 2020 | Salads & Dressings
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...
by Admin | Aug 2, 2020 | Salads & Dressings
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...
