As spring approaches, so does a new season of fresh greens and garden fare ready to make into delicious dishes. Whether you’re looking for the perfect picnic, potluck salad or a simple delicious fresh dish for dinner, these vibrant salads are sure to satisfy.
All eight recipes are 100% vegan and incorporate a mixture of fresh greens, tomatoes, corn, beets, avocadoes, cabbage, carrots, cucumbers and more!
I’ve also included a couple of special recipes that rely almost completely on carrots and beets for those that love these healthy, sweet veggies and for those looking for a better way to serve them!
Looking for something to spice up your week? This curry bowl is your answer! *hehe* A delicious bowlful of fresh veggies and healthy quinoa infused with mildly spicy curry topped with crunchy cashews and fresh pineapple. Mmm! This is seriously one of the yummiest dishes I have tried in a long time. And even though the ingredient list may seem lengthly, it is a really easy meal to throw together. The quinoa can be cooked days in advance and you can use canned pineapple if you don't have time to slice up a fresh one (...they ARE a bit intimidating!).
"Households should select predominantly plant-based diets rich in a variety of vegetables and fruits, pulses or legumes, and minimally processed starchy staple foods."
Sounds like the advice from some natural health, alternative health guru or organization, doesn't it? Maybe even sounds like some extremely radical and controversial recommendation from a vegetarian, vegan or alternative health group?
Would it surprise you to find out that this recommendation comes from the World Health Organization and the Food and Agriculture Organization of the United Nations?
Quick and easy baby bok choy recipe. Baby bok choy sauteed in olive oil with garlic, green onions and a dash of sesame oil. Then mixed with roasted, salted cashews. Sometimes the simplest things are the most enjoyable.
This recipe really couldn’t be much easier–the most time-consuming part is trimming the green beans. (And trust me, if you’ve never had roasted green beans before, the 5 minutes of trimming and cutting is well-worth the effort.) Once you’ve cut the beans and mushrooms, you throw them onto a baking sheet with the walnuts, spray them with cooking spray, and 15 minutes later, you have a fresh, delicious (not to mention healthy!) side dish that your whole family will love.
For healthy fat and substance, I used pumpkin seeds, which worked beautifully. That, plus some miso and a touch of sesame oil, yielded a super simple and easy to make dish that was also incredibly tasty when all was said and done. Here it is, along with some homemade herb flax crackers
Burrito bowls have come onto the scene as more people cut out refined carbs. It’s basically a whole bunch of burrito fixin’s in a bowl with no tortilla. This is one of my favorite quick and easy yet filling meals.
Nomelettes are not omelettes but they can play one at breakfast, brunch, or a casual dinner. Make easy pancakes from chickpea flour and wrap around your favorite filling. The result has the toothsome tenderness of an omelette without any cholesterol or disturbing uncooked gooey parts.
Using cabbage instead of lettuce makes a hearty salad, perfect for an entree. With cabbage and carrots as the foundation, almost any vegetables and beans you have on hand can be added. Sometimes I keep it really simple, using only cabbage, carrots and chickpeas, and other times I just keep adding veggies until it’s a rainbow of colors.
Have you ever had one of those cabbage salads with the Asian flavors and either uncooked ramen noodles or some other fried crunchy bits? I have. These salads are pretty popular around these parts, and for very good reason. They're easy to assemble and they taste amazing. I set out to make a version that, well, is healthier.
I’ve been hearing about the amazing benefits of kale ever since I started on this journey of eating a more plant-based diet, yet somehow it didn’t quite click for me (and I never ate it) – until now. There's a reason kale is often called "the queen of greens."...
A lightly chilled summer salad that makes the perfect side dish. Also try tossing leftovers into a whole wheat wrap for a really delicious sandwich. Fresh sliced avocado also goes perfect over top if your diet permits sparing natural fats.