Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.
This scrambled tofu is packed with protein. You can eat it plain or add mushrooms, sautéed onions, chopped tomato...anything you would put in an omelet.
A classic salad made simple. In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste.
This hearty, flavorful soup is full of health-promoting vegetables. With the addition of legumes and the red lentil pasta, it makes a great one-pot meal.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
The cucumbers in this recipe are "almost pickled" after a 20-minute soak in two kinds of vinegar--bringing them to a softened and slightly tart state, without cooking or an unbearably long wait.
Zippy ginger, onion, and lemon juice are tempered by sweet grapes, dates, pears, oranges, and candied nuts.
Cauliflower is a wonderful vegetable that is sadly underutilized. This salad is full of color, flavor, and nutrition but low in calories!
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.