Pansies aren’t just for your garden. These gorgeous flowers can also take your ordinary fruit salad to gourmet heights. Just be sure to choose pansies that are free of pesticides or other chemicals. Melons and grapes are featured in this vegan salad recipe, but the kind of fruit you use is up to you. Read More
Maria Zoitas, wife of Westside Market NYC’s founder John Zoitas, shares this delicious vegan quinoa recipe that can be served as a filling meal for lunch or a yum-inspiring vegan side dish. Maria is also the creator of the “Maria’s Homemade” line of prepared foods that are available for budget-conscious New Yorkers who want food to be easy, tasty, and economical. Read More
Whether Mom is vegetarian or you’re on a mission to help her eat more salads for her health, this Greek salad recipe is the perfect Mother’s Day lunch recipe. We got this Mother’s Day salad recipe from Maria Zoitas, creator of Westside Market NYC’s “Maria’s Homemade” line of budget-friendly prepared foods. It’s delish — and vegans can simply omit the feta. Read More
Crunchy broccoli slaw, juicy oranges, and sweet raisins tossed in a homemade citrus vinaigrette make a fun and flavorful side dish for your backyard cookouts and can be enjoyed as a light summer lunch when you don’t want to cook. We use Dole Broccoli Slaw, which is a combination of shredded broccoli, carrots, and red cabbage. Read More
If regular couscous leaves you hungry, try Israeli couscous, a larger variety of this type of pasta (yes, couscous is actually pasta rolled into little balls). It doesn’t take that much longer to cook and can be combined with any number of tasty ingredients to make warm side dishes or chilled salads. This couscous recipe is best served chilled. Read More
I’m on an avocado kick and came across this awesome avocado salad recipe in Salads: Beyond the Bowl (Kyle Books, April 2012), a compendium of salad recipes that definitely go beyond the usual lettuce and dressing. Though not a vegan-only cookbook, author Mindy Fox will deliciously inspire you to eat your greens and more. Fox’s sprouts and avocado salad is a simple combination of flavorful ingredients, including cold-pressed pumpkin oil, which is high in healthy fats. Read More
Jazz up your quinoa experience by swapping in red quinoa for the ivory variety. This red quinoa salad is a satisfying vegan lunch and can also be served as an impressive vegan side dish for dinner. Read More
A refreshing change from cabbage, jicama steps in to make a Mexican-inspired slaw perfect for spring and summer menus. Read More
As you’re preparing your spring salad menus, put a homemade lemon poppy seed dressing on your list. Featured in Douglas McNish’s newly released cookbook Eat Raw, Eat Well: 400 Raw, Vegan & Gluten-Free Recipes (Robert Rose, April 2012), this raw dressing is made with raw cashews, agave, poppy seeds, lemon juice, and olive oil. You’ll love the way the poppy seeds pop in your mouth. Read More
Gleaned from the Chilean Fresh Fruit Association, this vibrant spinach salad boasts sweet, juicy clementines, fresh blueberries, and creamy avocado slices, all drizzled with a homemade orange mustard dressing. Ideal for light vegan lunches or dinner side dishes. Read More
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