Once I realized how easy it is to make vegan cheese, I stopped paying ridiculous prices to buy it at the store. To make tofu feta, you just put 6 ingredients in your food processor or blender, blend it up, and chill it. So simple!
A fresh, delicious lunch inspired by the cuisine of Central America. Tomato avocado salad could be your lunch today!
A bright, fresh salad to wake you up and liven up the rest of your day. Za’atar is a beautiful Middle Eastern spice that’s a mix of sesame and green herbs. It gives a bit of a roasted pesto flavor.
Chicory is a bitter salad green, a bit like arugula. The sweetness of the orange and earthiness of the sesame and balsamic in this salad balance it nicely.
This creamy dressing is made with cashews, nutritional yeast, garlic, lemon, and a bit of dijon mustard, which makes regular lettuce taste remarkably like a traditional Caesar salad.
A bright, lively and very simple garbanzo cucumber salad that will make your whole body smile. I’m not normally a fan of cucumbers but I polished off a second helping of this!
Whenever beets are in season, I make this beets and greens salad. It uses the whole beet – roots and green leaves – so nothing is wasted.
This is a delicately crunchy, deliciously tangy salad with Japanese-inspired flavors. I’m normally not a fan of cucumbers, but when they’re so thinly sliced and lovingly dressed, I will happily eat them anytime!
Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing Italian tomato salad to go with a loaf of fresh bread for a quick lunch.
I eat this superfood salad for lunch most days. It’s easy to throw together, tastes great, and I know it has a lot of the nutrients my body needs.
