Category: Side dishes

Vegan Recipe: Zucchini Noodles

Vegan Recipe: Zucchini Noodles

A unique and very healthy way to serve zucchini. Prep Time: 20 mins | Cook Time: 10 mins Ingredients, Serves 4 4 Medium Zucchini 1/8 Cup Extra Virgin Olive Oil 3 Garlic Cloves, Peeled And Thinly Sliced 1 1/2 Cups Ripe Grape Tomatoes, Sliced In Half Salt & Pepper Red Hot Pepper Flakes A Handful Of Fresh, Small Basil Leaves […]

Read more ›
Vegan Recipe: Moroccan-Style Cauliflower

Vegan Recipe: Moroccan-Style Cauliflower

Treat yourself to turmeric-spiced cauliflower. With its vibrant yellow color and superb nutritional value, turmeric lets you get creative with cauliflower. A prized aromatic spice in African, East Indian, Mediterranean, Middle Eastern and Asian cuisine, turmeric powers both the flavor and color in this cancer-protective cauliflower dish. Ingredients, Makes 4 servings 1/3 cup low-sodium vegetable broth 4 cups cauliflower florets […]

Read more ›
Vegan Recipe: Turmeric Cauliflower

Vegan Recipe: Turmeric Cauliflower

By Dr. Mercola If you’re looking for a warm, hearty, and healthy side dish, roasted turmeric cauliflower is one recipe you’ll want to keep on standby. Turmeric has a slightly spicy flavor with notes of ginger and pepper. When combined with the somewhat nutty, even sweet, flavor of cauliflower, which is brought out even more by roasting, you’ll find there’s […]

Read more ›
Vegan Recipe: Red Beans & Quinoa

Vegan Recipe: Red Beans & Quinoa

By Del Sroufe, from The Forks Over Knives Plan I’ve had a version of beans and rice on my dinner menu for as long as I can remember, mostly because it’s always tasty and filling, and I can make it as easy or as complicated as I want it to be. This version is definitely on the easier side of […]

Read more ›
Vegan Recipe: Potato Salad with Avocado and Dill

Vegan Recipe: Potato Salad with Avocado and Dill

By Veronica Grace, LowFatVeganChef.com How do you make a creamy potato salad when using whole foods? Simple! Mash up a fresh ripe avocado, and substitute it for the vegan mayo (not an ingredient I use in my kitchen!) I like to season this recipe to give it an extra kick, so it’s truly a dish you can enjoy on its […]

Read more ›
Vegan Recipe: Potato Salad with Peppers, Onions and Mustard Vinaigrette

Vegan Recipe: Potato Salad with Peppers, Onions and Mustard Vinaigrette

This vegan potato salad from the Idaho Potato Commission is best eaten the day after it’s made, giving the flavors from the mustard vinaigrette time to intensify. Ingredients, Serves: 6 Mustard Vinaigrette: 2 tablespoons mustard 1 tablespoon water ½ cup vinegar (apple cider, white, or white wine) Juice of 1 lemon 2 cups olive oil Salt, to taste Fresh ground […]

Read more ›
The Best Way to Cook Sweet Potatoes

The Best Way to Cook Sweet Potatoes

How does sweet potato baking compare to boiling and steaming and should we eat the skin? More information: http://NutritionFacts.org and http://www.DrGreger.org

Read more ›
Vegan Recipe: Pesto Zucchini Noodles

Vegan Recipe: Pesto Zucchini Noodles

This recipe from Clean Food Dirty City is great as a side dish or light lunch. Ingredients,  serves 1 1 – 2 zucchinis, spiralized 10 or so cherry or grape tomatoes, halfed 6 or so mushrooms, sliced Basic vegan pesto: 1/4 cup cashews 1 garlic clove, minced 1 small container of basil (about a cup) Olive oil Sea salt Directions – […]

Read more ›
Vegan Recipe: Thai Rice and Veggies

Vegan Recipe: Thai Rice and Veggies

This satisfying recipe is super simple to make and delicious. Serve as a side dish or main meal. Ingredients 1 cup uncooked Jasmine Rice 1 Package Frozen Stir fry veggies or other mixed vegetables 1/2 can Lite Coconut Milk 1 tablespoon Thai Red Curry Paste 1 tablespoon Bragg’s Liquid Aminos Directions – Cook 1 cup Jasmine Rice according to directions. […]

Read more ›
Vegan Dinner Recipe: Spring Vegetable Ragout

Vegan Dinner Recipe: Spring Vegetable Ragout

A delicious and colorful mix of vegetables to brighten up your health and the season. Ingredients, Makes 6 servings 1/4 cup vegetable broth 2 leeks, thinly sliced 3 cloves garlic, minced 1 10oz. package frozen corn 2 large zucchinis, sliced 1 cup vegetable broth 1 8oz. bag shredded carrots 6oz. frozen shelled edamame 3 cups cherry tomatoes, halved 1 teaspoon […]

Read more ›