Roasted carrots served over creamy hummus and finished with smoky, nutty salsa macha make for a bold, flavorful dish that's ...

Lavellie Thomas, co-owner of the new Verus Vine Plant Based Kitchen in Byron, addes the finishing touches to a Verus power ...

To make four to six servings (3/4 cup of vinaigrette), you’ll need: ...

Learn how to make vegan Korean carrot salad – a simple, flavour-packed dish with a spicy kick. Made with shredded carrots, garlic, and aromatic spices, this refreshing salad is perfect as a side ...

This spring roll salad from Danielle Brown’s new vegan cookbook Life-Changing Salads is a fun ... The salad mixes thin rice noodles with cucumber, cabbage, carrots, and bell pepper. Fresh cilantro and ...

These high-protein vegan salad jar recipes are perfect for quick lunches ... Follow with pan-fried tofu, carrots, scallions, radishes, cucumber, lettuce, and quinoa for a complete meal. Next is ...

Lisa Kwon Lisa Kwon is a writer born, raised, and based in Los Angeles, CA. With a preservationist lens, she enjoys writing about her city and the diasporic movements of the 20th century that have ...

Spicy, crisp wasabi edamame acts as a protein-forward stand-in for croutons in this vegetable-filled salad recipe from The Choose You Now Diet cookbook. The oil-free, fruity and creamy miso dressing ...