This is the best travel-friendly plant-based salad! Healthy tomatoes, bell peppers, and beans come together quickly for this easy vegan recipe.
Sweet juicy watermelon and heirloom tomatoes make the perfect pair. Pops of flavor from Sherry vinegar, toasted pine nuts, and fresh mint complete the dish. This oil-free vegan salad is summer, pure and simple.
Sweet corn, juicy tomato, and healthy avocado come together in this 5-minute plant-based salad. Great for a quick, raw vegan lunch.
Sweet, fresh peas are the star of this easy summer salad! Corn and mint highlight the light flavors in this healthy plant-based recipe. Radish adds a peppery kick. A farmer’s market delight!
This easy crunchy kohlrabi slaw recipe quickly comes together. A light, oil-free, low-calorie dressing comes from ground flaxseeed. Fresh and healthy!
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.
A healthy menu for your Fourth of July party. Side dishes, appetizers, and desserts to feed a crowd. All recipes are vegan, oil-free, plant-based.
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