In the intense summer heat, I was not in the mood for cooking or for eating heavy food and went looking for meal salads which required little prep. This one is easy, is good year-round, and doesn’t involve much cooking. It also makes a lot, so it’s good for a crowd or for leftovers. Farro…

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ADAPTED FROM LOVE AND LEMONS Adapted from loveandlemons.com This is a unique way of preparing tempeh, steaming it first, so it absorbs the marinade and is moist and tasty.  And it’s oil-free.  I substituted water for the oil, and it worked perfectly.  I tend to prepare tofu or tempeh in the toaster oven to save…

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Basic Balsamic Vinaigrette Salad Dressing – in general, mix 1 part vinegar with 2 or 3 parts olive oil; if it’s a strong-tasting vinegar, go more toward 1 part vinegar to 3 parts oil. Lately, I’ve been experimenting with fruit-flavored vinegars, such as apricot and lime and using them with minimal oil; but plain balsamic does…

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On this 4th of July, when burgers are king, try portobellos instead – or in addition! This recipe come to us courtesy of my sister-in-law Amy, adapted from “Veganomicon – The Ultimate Vegan Cookbook” by Isa Chandra Moskowitz and Terry Hope Romero. It was meant to be prepared in the oven, but I tried it…

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For our recent health fair, I wanted to show that I could make a simple refreshing bean and veggie salad by just opening a few cans from Costco, but of course I can never leave well enough alone. I’m fine using their canned tomatoes in chili, but when you get the full taste in a…

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Lentils are my new favorite protein source – a great component of a plant-based diet. They are very filling, with lots of folate and iron, and naturally gluten-free. Lentils are very versatile, they can be eaten alone, on a salad, or in soups or stews. This recipe is the equivalent of my end-of-the-week stir fry…

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Adapted from epicurious: http://www.epicurious.com/recipes/food/views/zucchini-noodles-with-eggplant-and-tomatoes This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into “noodles” along with quick pan-seared cherry tomatoes and eggplant. The lemon dressing for this really brightens up the ‘vegetti’. Alternatively, a red sauce of your preference would probably do well, and save you time. When…

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Adapted from www.passthechallah.com I made this for Thanksgivingand New Years Day and everyone loved it! It’s a good change from the usual fruit salads. The lemon in the dressing keeps the apples from turning brown. It’s best, though, if used the same day as it is prepared because the pears start to get soft overnight. Ingredients:⅔…

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It’s officially summer and time for a new twist on healthy salads. No recipe needed. Mint is plentiful and returns year after year. If you grew it last year, it’s waiting for you right now! Or find a bunch or small plant at a farmer’s market or supermarket. I find that the fruits that pair…

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This is a refreshing springtime salad, using whichever greens you have available. I used half arugula and half spinach. Try a taste of strawberry with a shred of fresh basil – great combination! As always, feel free to substitute different greens, different berries. The cucumber slices add some crunch and take up the taste of…

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