I have a severe love affair with couscous. It makes the make beautiful and delicious grain and veggie bowls. This recipe has a bit of a fall flair with roasted squash, brussels sprouts, and sauteed greens. Even the dressing has…
Day 5 Vegan Month of Food This was inspired by a recent post on Food52 for Roasted Cantaloupe. I thought it was particularly exciting because I love grilling and baking fruit so much. I’ve grilled watermelon before, but never cantaloupe.…
Day 3 of Vegan Mofo A traditional muffuletta sandwich is a loaf of bread split horizontally and covered with layers of marinated olive salad, three types of deli meat, and two different kinds of deli cheese. The salad consists of olives,…
One day, while assembling an impromptu salad, I reach for the jar of vegenaise for a basic ranch dressing. Unfortunately, the jar had been returned to the fridge with only a tablespoon of mayo left. Curses, too late to turn…
This was created in almost an accidental series of events. Meaning, there was a bunch of stuff in the fridge, we needed to go shopping, and this is what resulted. Honestly, Monkey Man wanted potato salad. I said “Hey, look!…
Designed for Compassion Over Killing’s Spanish outreach literature, this was the first time I ever had nopales—those big cactus pads you might have seen in the market. Hopefully you can find some de-thorned, so you won’t have to slice off…
Raita can be used as a topping, sauce or eaten straight almost like a salad (for which I’m completely guilty). I make it to serve with falafel as an alternative tahini dressing. I’ve tried this with both unsweetened soy yogurt…
This is a copycat recipe I whipped up after having Veggie Grill’s famous All Hail Kale Salad. My dressing recipe uses orange juice instead of papaya, since papayas aren’t always easy to find. I recommend tenderizing your kale by going…