A good salad is refreshing, decently filling but also complex in its textures and flavors. Sure, you can get your veggies in by loading a bagged mix of leaves in a bowl with a big dollop of dressing, but if you have access to fresh fruits and vegetables, there’s no better meal during a sweltering summer day than a bountiful, crisp salad.
A vegan philly sandwich recipe that has all the savoriness, umami and just the right amount of greasy-spooniness to satisfy even the kids.
Full of vibrant, fresh colors, this grain salad is the perfect power lunch or a great side dish. If you’re looking for a salad that has a lot going on (in a good way), continue reading. This is one of those the-more-the-merrier recipes when it comes to the raw ingredients, which include something you may have growing in your backyard!
They often say we eat with our eyes first — and if that’s true, there’s zero shame in going back for seconds or thirds of these stuffed peppers.
While you can make seasoned rice from scratch, to cut down on prep and cook time, we used parboiled rice with a ready blend of spices. There’s still dicing, mincing and seasoning to do, so don’t get too relaxed.
We first tried Foodies Vegan’s Pumfu (a tofu substitute made of pumpkin seeds) a week before writing this vegan Pad Thai recipe and had the eureka moment when describing its flavors: It’s slightly nutty but also fully takes on the tastes of marinades and sauces as well.
