• Black Forbidden Rice Asian Bowl with Tofu and Miso Cashew Sauce

    Medium  |  Servings: 4  |  Ready In: 30 minutes |  Yield: about 8 cups Black Forbidden Rice sets the stage for colorful vegetables and roasted tofu in this healthy Asian bowl.  An oil-free Cashew Miso dressing brings salty-sweet flavor.  You’ll love all of the interesting tastes and textures!  Serve with Asian Adzuki Bean Salad, Detox

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  • Oil-Free Almond Butter Green Bean Pad Thai

    Medium  |  Servings: 6  |  Ready In: 35 minutes |  Yield: about 8 cups stir-fry + 2 cups sauce A spicy sauce from creamy almond butter is the star of this twist on classic Pad Thai. Bright green beans add crisp, fresh texture to balance the chewy satisfaction from gluten-free rice noodles. Bake your tofu

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  • Brandywine Tomatoes Stuffed with Greek Cauliflower “Rice”

    Medium |  Servings: 4  |  Ready In: 40 minutes |  Yield:  8 tomatoes Juicy Brandywine tomatoes are one of the most delicious heirloom tomatoes, with an intense, deep flavor.  Their big size makes the perfect vehicles for stuffing in this classic vegetarian Greek recipe.  In this grain-free version, cauliflower replaces traditional rice.  This is a

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  • Oil-Free Cauliflower Fried “Rice”

    Medium |  Servings: 4  |  Ready In: 20 minutes |  Yield: about 6 cups Shredded cauliflower replaces rice in this faked-out Asian dinner recipe.  This healthy, grain-free, vegan dish is a great base for adding any stir-fried veggies, edamame, or baked tofu.  No more need for greasy take-out.  If you like this, you’ll love Quick

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  • Easy Oil-Free Spiced Tahini Dressing

    Easy |  Servings: 4  |  Ready In: 5 minutes |  Yield: about 1/2 cup Tahini is made from ground sesame seeds.  If offers a creamy base for this simple oil-free dressing.  Spiced with bold flavors from cumin, chili powder, and cayenne, this easy plant-based recipe will become your go-to for quick sauces.  Use it on

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  • Quinoa Kale Buddha Bowl with Crunchy Chickpeas and Spiced Tahini Dressing

    Medium  |  Servings: 4  |  Ready In: 70 minutes |  Yield: 4 big bowls This Buddha Bowl is loaded with all of your favorite plant-based superfoods.  Quinoa, kale, and roasted sweet potatoes set the stage for Crunchy Chickpeas and an oil-free Spiced Tahini Dressing.  A delicious blend of flavors and interesting textures, this gluten-free vegan

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  • Southern Collard Dolmades with Smoky Sweet Potato Puree

    Advanced |  Servings: 4  |  Ready In: 50 minutes |  Yield: 12 collard rolls This healthy, vegan recipe is a Southern twist on the Greek classic Dolmades.  Instead of grape leaves, collard leaves are filled with southern Carolina Gold rice, one of the heirloom ingredients that’s part of Slow Food USA’s Ark of Taste movement.  This

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  • Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard

    Advanced |  Servings: 4  |  Ready In: 60 minutes |  Yield: about 8 cups (4 big bowls) Grits are Southern comfort food.  Cooked slowly, with love, they become the hearty base for oil-free braised chard.  A Sweet-Heat Tomato Jam packs more flavor as sweet tomatoes get a kick from spicy peppers and bright balsamic.  This

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  • Oil-Free Vietnamese Orange Ginger Tofu Stir-fry

      Medium  |  Servings: 3  |  Ready In: 30 minutes |  Yield: about 8 cups Spicy ginger, sweet orange, and rich toasted cashews flavor this plant-based Asian stir-fry.  Using brown rice noodles, tofu, and a colorful array of vegetables, this vegan recipe is gluten-free and oil-free.  Make extra sauce for a future dinner, or use

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