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Potato salad, in all its many varieties, is a summer favorite. Fancy or humble, with mayo or without, it’s a dish that comforts, satisfies, and delights us. In this recipe, we left out the mayonnaise in favor of a lighter, lip-smacking approach that uses sauerkraut, mustard, and capers. It’s an addictive combination and one that works so well with grilled foods like our vegan kielbasa or your favorite vegan hot dog or sausage.
More than a salad and less than a heavy meal, this Barley Berry Bowl made with whole grains, berries, and spinach is the perfect warm-weather lunch or dinner.
Fresh, light, delicious, and packed with protein as an added benefit, Chef Linda’s Crunchy Edamame, Pear, and Walnut Salad is a cinch to make. Let it brighten your day!
If you’re looking for fun and creative new ways to use sweet potatoes, you’ll love this crowd-pleasing recipe. Prepared vegan sausages add tons of flavor and protein, and kale adds gorgeous color and great nutrition.
Often when we’re hungry, our go-to choices aren’t ones that nourish us healthfully. With just a little planning, you can have delicious choices at the ready, like this easy salad made with simple ingredients from your fridge and pantry.
For an especially beautiful salad, swap out the cherries for fresh pomegranate seeds when pomegranates are in season in the late fall and winter months.