This warm salad incorporates a variety of roasted and raw vegetables, and is finished with a creamy dressing made with fresh dill, green onions, and tofu. Thank you, recipe contributor, Cathy Fisher of Straight Up Food for her delicious recipe! Ingredients – Salad 6 small golden beets, skins on...

A simple, colorful, delicious recipe from our fabulous recipe contributor and blogger, Amanda Mann of Sweet and Savory Vegan. Ingredients 1 teaspoon toasted sesame oil 1/2 pound shitake mushrooms, sliced 3 scallions, white and green parts, chopped 2 carrots, cut into matchsticks Serve as a side dish with marinated...

It’s no secret that I love kale – in salads, in soups, as chips – really any way it’s prepared. I love curly kale, purple kale, Lacinato/Tuscan/dinosaur kale. You name it, I love it. Enjoy this lil’ video filmed by my good friend Blake Wiers (blakewiers.com). I hope it...

Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, as opposed to one labeled “of Modena.”       Ingredients 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with...

As suggested by the name, this colorful salad hails from the city of Nice in the Cote D’Azur region of France. My version is much healthier and compassionate, replacing the tuna with artichoke hearts and eliminating the chicken’s eggs. Ingredients 3 yellow potatoes, peeled and cubed 1 large garnet...