Tu-no Salad Wraps

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Chickpeas—aka garbanzo beans—are a perfect plant-based substitute for canned tuna when it comes to creating a healthier version of tuna salad. For this recipe, the tuna salad is wrapped in warm corn tortillas and collard green leaves. 2 cans chickpeas/garbanzo beans 4 ribs celery, diced ½ red onion, diced 2 tablespoons chopped fresh basil (or […]

Ginger-garlic “No-Chicken” Salad

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This special salad calls for extra-firm tofu in place of chicken. When baked at high heat, the tofu browns and becomes quite dense, with a texture similar to chicken. The addition of roasted garlic and fresh ginger provides a powerful boost of flavor. 10-oz. package of extra firm tofu 1 cup apple juice (or juice […]

Spicy Root Vegetable Medley

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This is a mildly spicy root vegetable dish that can be served at a holiday meal instead of mashed potatoes or au gratin potatoes, or anytime. 1.5 teaspoons ground coriander 1.5 teaspoons paprika 1.5 teaspoons ground cumin 1 teaspoon garlic powder 1.5 teaspoons dried sage, minced fine 1 medium Yukon Gold potato, cut into 1-inch […]

Blended Green Salad

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This simple salad utilizes a food processor for chopping many of the ingredients, providing a twist on traditional green salad, making it more inviting and fun to eat! Use any salad ingredients you like, such as: lettuce carrots bell pepper zucchini celery chard or spinach radishes corn green onion fresh herbs: dill, parsley, basil, cilantro […]

Roasted Vegetable Salad with Dill Dressing

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This warm salad incorporates a variety of roasted and raw vegetables, and is finished off with a creamy dressing made with fresh dill, green onions and tofu. Salad: 6 small golden beets, skins on and washed 1 red onion, quartered 2 zucchinis, each cut into 12 pcs 1 yellow/red bell pepper, sliced 10-15 cherry tomatoes […]