The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad From Forks Over Knives – The Cookbook. Ingredients, Serves 4 1½ cups brown basmati rice 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed 1 fennel bulb, trimmed and diced 1 orange, zested, peeled, and segmented (zest and segments reserved) ¼ cup [...]

By Chef Del Sroufe From Forks Over Knives – The Cookbook. Ingredients,  Serves 4 • 1 pound brown rice noodles, cooked according to package directions, drained, and rinsed until cool • 2 ½ cups chopped cabbage kimchi • 3 to 4 tablespoons gochujang • 1 cup mung bean sprouts (recipe follows) • 4 green onions (white and green parts), thinly [...]

This fall salad recipe is from The Very Best of Recipes for Health by Martha Rose Shulman. Ingredients, Makes 6 servings 1 cup wild rice 3 1/2 cups water or stock (chicken or vegetable) Salt to taste 2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 [...]

This recipe is from the new Forks Over Knives–The Cookbook. You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have dinner on the table in 30 minutes. Ingredients, Serves 4 • 1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into ½-inch cubes • [...]

Now that apples are in peak season and there are plenty of beets, make a big batch of this bright, sweet salad. It will keep for several days. Ingredients, Serves 4 to 6 2 large fresh beets, peeled, roots trimmed, coarsely grated 2 large firm apples, such as Haralson or Honey Crisp, coarsely grated 2 c. apple cider 2 tsp. apple cider vinegar [...]

The flavors are deliciously complementary in this minimalist salad from PCRM.org. Try using a mixture of lettuces or a commercial salad mix for a variation in flavor. Ingredients,  Makes 6 to 8 servings 1 bunch butter lettuce (Boston or Bibb) 1 large tart green apple 1/4 cup coarsely chopped walnuts 3–4 tablespoons seasoned rice vinegar Preparation Wash and dry lettuce [...]

This beautiful salad appetizer from PCRM.org is one of the best ways to enjoy the juicy vine-ripened tomatoes of summertime. Take advantage of tomatoes being in season and pick up many different kinds to taste and use in this recipe. Heirloom, Green Zebra, and Hawaiian Pineapple are a few of the many available out there. Ingredients, Makes 6 servings 2 – [...]

Celebrated vegan and vegetarian cookbook author Nava Atlas serves up a comprehensive collection of scrumptious recipes in her new book Wild About Greens, all featuring ultra-healthy, super-nutritious leafy greens. Kale, collards, spinach, Asian greens, and many more leafy greens are a breeze to grow and prepare–and these 125 recipes showcase the most commonly used varieties in a wide selection of [...]

    Elite athlete, Scott Jurek’s memoir “Eat & Run” was released last week and in it he offers more than two dozen of his favorite plant-based, vegan recipes including this Thai-inspired dish: Indonesian Cabbage Salad Ingredients, Makes 6 to 8 side-dish servings •1/2 head green cabbage, coarsely shredded •4 stalks bok choy or 1 head baby bok choy, sliced into [...]

Green Goddess dressings have been around for ages. The bright herbs in them make them delicious on salads or as a dip for raw veggies. They are usually very creamy and heavy. This one is simple, delicious and best of all has nothing in it that will make you feel un-goddess like! Ingredients ½ a ripe avocado 1 cup parsley [...]