Broccolini is a green vegetable similar to broccoli, but with smaller florets and longer thin stalks. Basically, it looks and tastes like a hybrid of broccoli and asparagus.
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Vegetarian antipasto ingredients like peppers and artichokes are sliced and diced to make this substantial salad.
Sometimes, you just need things to be easy. You need lunch or dinner to take less than half an hour to prepare, and you want to make it early in the day so that it’s ready when you are. This pasta salad is for just such a day. (It doesn’t hurt that it’s cheerfully bright and ideal for eating outside in the sun.) This perfect pasta salad really only takes as long to make as your pasta takes to cook.
So much more than a salad, this recipe is filled to the brim with nutrient-dense ingredients and packed full of bright flavor.
Hearty enough to be a meal on its own, this salad is beautifully composed and complex, with basil, smooth avocado chunks and crunchy bits of celery and almond.
Gooey cheese? Check. Toasty bread? Check. Creamy Tomato soup? Check.
The BLT, an American lunchtime classic, gets a twist with luxuriously creamy avocado.
Quesadillas, another recipe you might have thought would become obsolete in your plant-based repertoire. Feel free to kick this recipe up a notch with some corn, mushrooms, and onions for a balanced lunch.
Best tofu salad without the eggs and mayonnaise! Who said vegan eats had to be tasteless? Still not convinced? Try this tofu salad out and you’ll see for yourself why dressing up your ordinary tofu never got tastier.