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...

A nutritious and delicious last-minute dip for fresh veggies or crackers. 2 15-ounce cans cannellini beans, rinsed and drained 1/3 cup chopped fresh cilantro 3 cloves garlic, peeled Yield: 3-1/2 cups Serving Suggestions and Variations *Use fresh parsley instead of cilantro. *To serve, drizzle some olive oil over pita...

A hearty side (that can also serve as a main), this protein-rich dish can be whipped up in a flash. Ingredients 1 tablespoon water or olive oil for sautéing 2 yellow onions, finely chopped 2 cups dry quinoa, rinsed and drained Yield: 4 to 6 servings Tip from The...

Enjoy this complimentary recipe from The Joy of Vegan Baking. When I make recipes such as this one, I wonder why instant mixes even exist. This recipe takes no time at all to prepare and is out of the oven in 30 minutes – hot, moist, and delicious. I...

Enjoy this recipe from The Vegan Table to give you a sample of the delicious fare featured in this popular book! A delicious rich red pepper spread with walnuts and a hint of spiciness. Make this the day before serving to allow the flavors of the spices to mix....