Soba with Green Soybeans and Sea Vegetables Serves 4 These Japanese noodles are one of the best ways to introduce people to a more whole grain pasta since they are tasty and lighter than most others. Green soybeans (edamame) add protein and the sea vegetables add minerals. 1 cup sea palm fronds or wakame, soaked in water for 15 to 20 minutes, then drained 8
Sweetheart of a Salad
Sweetheart of a Salad Serves 4 Packed with seasonal produce, this salad tastes and looks great. I recently bought Cocktail Grapefruits and they are very sweet and delicious but smaller so use 2 if you can find them. 8 cups spinach, washed and dried 1 large pink or white grapefruit, peeled and sectioned 1/2 avocado, sliced 2 tablespoons plus 1 teaspoon sesame seeds, toasted 2
The Veggie Queen’s Spicy Black and Green Soybean Salad
Spicy Black and Green Soybean Salad Serves 4-6 Making a main dish salad does not get much easier than this. You can prepare the dressing in advance and keep it in the refrigerator. When you are ready, just pour it over the other ingredients and let sit for at least 15 minutes. 1 cup fresh or frozen green soybeans (also called edamame), thawed if frozen
Cabbage and Red Apple Slaw
Cabbage and Red Apple Slaw Serves 6 If you use a food processor it's quick and easy to make slaw. If you don't have one and just want to use storebought slaw mix that's fine, too. Just be sure to grate the apple and make the dressing. 1 ½ pounds green cabbage, finely shredded 1 red apple, grated 1 large carrot, grated 1 ½ tablespoons
The Veggie Queen’s Quinoa Summer Squash Pilaf
Quinoa Summer Squash Pilaf Serves 4 Quinoa is terrific any way that it is prepared. Here it is paired with summer vegetables and Asian seasonings. If there’s anything that I use that you don’t like, feel free to make substitutions. 1 cup quinoa 1 medium onion, diced 1 medium red pepper, diced 2 cloves garlic, minced 1-2 teaspoons grated ginger 1 3/4 cups vegetable broth
Spinach Salad with Cilantro Cashew Dressing
Summer is a great time to eat salad. One of my favorites is a Spinach Salad with Cilantro Cashew Dressing. I make my own baked tofu for it, but you can buy it already made. My favorite is still Small Planet tofu from Washington state. 10 cups baby spinach, or a large bunch of spinach, washed and dried 1cup cherry tomatoes or 1 large
Red Rice Salad with Lemony Roasted Cauliflower
Serves 4 If you can get colored cauliflower, orange, green, or purple, it makes this dish look even more interesting. But even if you use traditional white cauliflower, it will taste great. 3 cups cauliflower, steamed for 1 ½ minutes on stovetop or microwave 2 teaspoons olive oil 1 teaspoon lemon olive oil Salt and pepper to taste 1 ½ cups water ½ teaspoon salt