This is a noodle salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch.
The sort of meal I crave after a travel stint. Lightly cooked cauliflower is chopped, then tossed, with turmeric, cumin, cayenne, and a touch of ghee - add sliced avocado, hard-boiled eggs, toasted seeds, rainbow chard stems, lettuces.
If you're looking to make a silky smooth, creamy vegan soup, today is your day. This gem caught my attention because it is quite different than most "creamy" vegan soups I come across. It uses a clever trick to achieve its signature texture.
A ringer of a cucumber salad. The main players: cucumbers, ice-bathed scallions, toasted walnuts, mint, rose, and a vinegar-spiked yogurt dressing. I've been adding a scoop of lentils and making a meal out of it all week.
All the things you love about a taco, in salad form. Tempeh taco salad - crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together.