Category: Salads

Vegan Recipe: Garlic Caesar Salad

Vegan Recipe: Garlic Caesar Salad

My go-to salad dressing, from the How Not to Die Cookbook. More information: http://NutritionFacts.org and http://www.DrGreger.org and How Not to Die and How Not to Die Cookbook, a New York Times bestseller

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Vegan Recipe: Pasta Salad

Vegan Recipe: Pasta Salad

This low-fat pasta dish is delicious hot or cold. It is prepared with water-packed artichokes (as opposed to oil-packed), which are available in most supermarkets. Ingredients, makes 8 Servings 2 cups dry bow tie (farfalle) pasta 6 sun-dried tomatoes 1/2 cup boiling water 1/2 cup finely chopped green onions 1/2 red bell pepper, seeded and diced 1 15-ounce can artichoke […]

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Vegan Recipe: Brain-Boosting Salad

Vegan Recipe: Brain-Boosting Salad

The colors and textures will seduce you even before you taste this salad’s sweet, cooling flavors. Because the flavor gets even better with time, it’s perfectly portable. Makes 2 (as a main dish) or 4 (as a side) servings Ingredients 1/2 red onion, diced 1 Mexican gray squash or zucchini, diced 1 cucumber, peeled and diced 2 small tomatoes, diced […]

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Vegan Recipe: Pizza Pasta Salad

Vegan Recipe: Pizza Pasta Salad

Turn your pizza night upside down with this festive pasta dish. The peppers in this recipe provide a nice boost of vitamin C! From Dr. Barnard’s newest book, the Vegan Starter Kit. Makes 12 1-cup servings Ingredients 16 ounces dry pasta 1 (15-ounce) can chickpeas or cannellini beans, drained and rinsed 1 large green bell pepper, chopped 1 large yellow […]

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Cinnamon-Roasted Sweet Potato Salad with Cranberries & Pecans

Cinnamon-Roasted Sweet Potato Salad with Cranberries & Pecans

This sweet potato salad just sings with flavor, color and texture! It makes the most divine and satiating lunch or dinner! Recipe by JSHealth Serves: 2-4, as a side Ingredients: 1-2 small sweet potatoes, washed and chopped into cubes 1 tbsp olive oil Sea salt and pepper 1 tsp ground cinnamon 4 big handfuls of fresh rocket, washed 1 tin organic […]

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Vegan Recipe: Spinach, Fennel and Mango Salad

Vegan Recipe: Spinach, Fennel and Mango Salad

This salad from Dr. John McDougall is very easy to make, with refreshing and unique flavors; a great alternative to your everyday salad. The oil-free dressing is light and tangy. Prep: 15 minutes Ingredients, Serves 4 • 1 bunch spinach • 1/2 bunch arugula • 1 mango, peeled and diced • 1 fennel bulb, grated • 1 cucumber, peeled and […]

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Vegan Recipe: Mung Bean Rotini with Peas and Mint

Vegan Recipe: Mung Bean Rotini with Peas and Mint

Pasta alternative brand, Explore Cuisine, has launched a new bean pasta, Mung Bean Rotini (Available on Amazon: MSRP: $4.99)! The new Mung Bean Rotini has just one ingredient – ORGANIC BEANS! Featuring 14g of protein per 2 oz serving, this product is also vegan, gluten-free, non-GMO and jam packed with nutrients. In only seven minutes, your family can indulge in […]

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Vegan Recipe: Arugula and Roasted Beet Salad

Vegan Recipe: Arugula and Roasted Beet Salad

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach Until recently, I haven’t used (or liked) beets much, but now I love them. That’s how great this salad is. It’s sweet and salty, bitter and acidic, crunchy and creamy. It’s a festival of color and a riot of flavor. See if it makes a believer out of you, too. Ingredients, Serves […]

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Vegan Recipe: Tabouli Style Salad

Vegan Recipe: Tabouli Style Salad

Ingredients, Serves 1 1 (2.75 oz.) Dr. Praeger’s California Veggie Burger 1/2 cup parsley 1/2 cup cucumber cubed 1/2 cup tomato 1/4 cup lemon juice 1 tbsp olive oil 1/2 large avocado or 1 whole small avocado Directions – Grill Dr. Praeger’s California Veggie Burger patty in a skillet. – Combine all of the other vegetable ingredients and toss with […]

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Recipe: Crispy Carrot Puff Salad

Recipe: Crispy Carrot Puff Salad

Tempt the taste buds with this delightfully crisp and crunchy carrot puff salad. Ingredients, Serves 2 1 box Dr. Praeger’s Carrot Puffs 1 cucumber (cut into thin slices) 1 ½ cups assorted cherry tomatoes 1 cup parsley (roughly chopped) ½ red onion (sliced thinly) 1 Tbsp. olive oil 1 Tbsp. vinegar Salt and pepper to taste Directions – Preheat oven […]

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