Walnuts and mushrooms substitute ground meat for this raw, vegan Mexican taco recipe. Serve in lettuce cups for a healthy, plant-based meal.
Sweet mango, healthy black beans, and spicy flavor come together in this easy, 5-minute plant-based salad. Great for a quick vegan lunch.
Sweet, juicy strawberries, toasted almonds, and crunchy Bibb lettuce come together in this light, summer salad recipe. An oil-free vegan strawberry balsamic dressing has delicious, healthy flavor.
Sea Vegetables Sea Vegetables. Yes, it’s a thing. In Japanese cuisine, seaweed has been used for centuries. A sheet of kelp is simmered in water for a flavored broth called dashi. Nori sheets are the thin, black sheets used for rolling sushi, onigiri and maki. Seaweed is baked for “crackers” and sprinkled over salads and
Couscous is a grain dish that originates from the Maghreb, the northern region of Africa. It’s traditionally made with cracked bulgur wheat. Combined with toasted almonds and dried fruits, it makes a light side dish. This makes couscous the perfect companion for heavier stews and sauces. Yet, you can enjoy it on its own as
Easy | Servings: 6 | Ready In: 20 minutes | Yield: 8 cups This simple recipe is a healthy, vegan twist on a classic summer favorite. Traditionally made with bacon and cider vinegar, this plant-based version gets bold flavor from smoked salt and spicy brown mustard. Serve this side dish for a gluten-free side that
Easy | Servings: 6 | Ready In: 10 minutes | Yield: 8 – 9 cups Smoky-sweet and full of crunchy texture, this beautiful raw salad is a must-have for summer picnics and barbeques. An irresistible oil-free dressing comes together with spicy brown mustard, apples, and pecans. This healthy vegan recipe will soon become a crowd
Medium | Servings: 4 | Ready In: 15 minutes | Yield: 5 cups Traditional tabbouleh is a classic Lebanese salad combining cracked wheat with fresh parsley. This gluten-free version uses healthy quinoa. A zing from Middle Eastern spices and Sherry vinegar make the flavors pop. Serve as a side dish for a plant-based summer party,
Medium | Servings: 4 | Ready In: 30 minutes | Yield: 4 big bowls Mexican toasted quinoa, stewed black beans, fresh Pico de Gallo and oil-free Avocado Lime Dressing come together in this delicious bowl. This is an explosion of flavors and textures! Serve over crunchy Romaine lettuce for a satisfying, gluten-free, plant-based meal. If