Today we're going to tackle veg ramen. Introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish.
A lightened-up hummus - reining in the tahini and oil a bit. Billowy and smooth, it's a boosted hummus for everyday, all-day w/ golden beets, turmeric, and chickpeas.
All things green in a quick, weeknight pasta option. It's feel-good food that won't weigh you down - ponzu dressing, green vegetables, and the pasta of your choice.
Coconut oil dressing was just one of the brilliant ideas that jumped out at me from the pages of Julia Sherman's new Salad For President cookbook.
A recipe for homemade tarragon soda, and a long list of other ways you can put the tarragon syrup to use.
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.
Creamy, fresh homemade strawberry almond milk. It really is as good as it sounds.
All the things you love about a taco, in salad form. 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.
A simple asparagus soup - fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite.
This is a 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.