Potato salad is a hearty comfort food that can often carry a lot of unwanted free fats in the salad dressing. This recipe eliminates all free oils but retains the much-loved flavor of traditional...
This is a unique version of slaw that is served in small bowls because of its juicy, creamy ingredients.
When using whole grain pastas in cold dishes, cook them slightly beyond al dente for the best texture. Be sure to blend the dressing well to ensure the chia seeds break down.
This fruit sauce is thickened and sweetened with dried pineapple pieces, which are a delicious complement to the strawberries. It’s a treat over pancakes, waffles, vegan ice cream, frozen banana...
This fresh dish is bursting with flavor! Not only is it easy to make, but this is a salad that anyone can enjoy, and is an easy way to add protein (and more!) to any meal.
Aquafaba is just a fancy word for the liquid from a can of chickpeas. It’s easy, inexpensive, has a neutral flavor, and makes stiff peaks that are swoon worthy.
This light and tender pie crust is made from simple ingredients that include no refined fats.
Worthy of side dish status, this picnic picker-upper combines crisp jicama matchsticks and juicy apples with the chewiness of sharp cranberries and toasted walnuts.
Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat when paired with a great pie crust.
The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.