Ooo, this is so simple, not sure it qualifies as a recipe. But it is so delicious, you have to try it. I love the combination of the slightly spicy arugula and bitter kale with the sweetness of figs and fig balsamic. Yummy! Quantities really depend on the number of persons eating. Make more than you think you need, because you will be looking for seconds. A good quality fig balsamic tops this off. (If you can’t find any, a high quality aged balsamic will do).
I am fortunate to have a specialty store in my area that sells aged balsamic and flavored vinegars. If you can’t find any locally, consider ordering on-line. Enjoy! Continue reading →
This recipe includes everything that the non-plant-based version has to offer: pickles, onions, creaminess and, yes, of course, deliciousness! Instead of a vegan mayonnaise, I made a “dressing” out of artichokes, mustard and lemon juice; which is a fantastic low-fat alternative. This may become a new salad favorite! Try it on whole grain bread, celery sticks or wrapped in a lettuce “bun”. Enjoy! Continue reading →
This salad is a summer time staple. Adding the chickpeas makes it hearty enough for a meal in itself. Vary the veggies to your liking. The creamy Mock Caesar dressing has a “from-the sea” taste and gives this salad an added flavor dimension. Enjoy!
This slaw is so light and refreshing, you’ll want to make a big batch and take with you to a potluck or have it for lunch and/or dinner. The sweet corn dressing gives it a hint of creaminess and another flavor dimension. Enjoy! Continue reading →
This pasta salad is a great addition to any (summer) potluck, wether as a main course or a side dish. Carrots give it some crunch, corn and peas a touch of sweetness, balanced by slightly salty olives and a bit of a kick (or more, if you like) by sprinkling in some tabasco sauce. Enjoy! Continue reading →
Did I mention that I LOVE potatoes? I am always trying to find new recipes to incorporate them. There has been a lot of buzz about using aquafaba, the cooking liquid from beans. So, I set out to try to come up with a savory version, that is slightly creamy and can be used for a potato salad. I call it “aquafabanaise”. Together with the crunchy cornichons and the tangy vinegar and chives, I think this makes for a tasty potato salad. Give it a try! Continue reading →
This quinoa bowl has great texture and delivers major flavor. The corn, red pepper, carrots and jicama give it a hint of sweetness, the cornichons and the olives add a touch of salty to this recipe. If you like a bit of crunch and bite, this bowl does not disappoint. Kick up the heat to your liking by adjusting the amount of tabasco used. Continue reading →
Have you ever been told not to play with your food? Well, here’s your opportunity. In this recipe creamy, rich avocado becomes the dressing by “massaging” it into the kale. In addition, adding the lemon juice and a tiny bit of salt will wilt the kale, making it nice and soft. Vary the vegetables and add fresh herbs to your liking. Creamy, yummy, oh so good!