lemon

Infinitely Variable & Always Delectable Tofu Salad

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Every time I make this, I make it a little differently, but every time I make it, the members of my household gobble it up quick. So it may just be that this is a true can’t-go-wrong salad. Especially if you like tofu, which we do. Start with a brick or two of firm or […]

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Lemon Kale and Garlic Toast

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This is the simplest, most satisfying vegan winter lunch I know. With a little multitasking, you can pull it off in ten minutes. Start with: extra virgin olive oil 1 small onion 1 small bunch of kale, rinsed 1 tablespoon tahini 2 tablespoons water 2 tablespoons lemon juice 1/2 teaspoon salt black pepper and paprika […]

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Best Friends: Grapefruit and Avocado

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Some of the most inspired salads are based on a simple but sublime pairing – tomato and basil, chickpea and lemon, apple and peanut, pear and gorgonzola. This salad is no exception, though the pair I have in mind might surprise you: avocado and grapefruit. The grapefruit is sweet and assertive, the avocado, rich and […]

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Secret Beet Salad with Tofu

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When I opened the refrigerator and found half a head of red leaf lettuce, a few leaves of kale, one beet root gone soft, several carrots, a couple of celery ribs, a brick of tofu, and a few sprigs of dill, this salad was born. Setting the lettuce aside, I chopped the kale into ribbons, […]

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Hummus is a Must

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Hummus is the little black dress of the home salad bar. Infinite variations abound, but the concept for this perennial staple remains the same, and simple. All you need are chick peas, tahini, lemon, garlic, and salt. A food processor or a very good blender (like a Vitamix) makes short work of combining everything. Elbow […]

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Make the Most of Your Home Salad Bar

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It took me a long time to figure out that preparing food when I have time and energy for the chore instead of simply when I’m driven into the kitchen by hunger leads to my best, healthiest, most relaxed eating. It also makes the food prep more enjoyable. It feels good to take care of […]

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Barbequed Tempeh Salad

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This hearty salad was inspired by leftover barbequed tempeh. Tempeh is usually made from soybeans, although sometimes other beans or whole grains are involved. It is sold in a sort of brick or cake and is higher in fiber and protein than tofu. Its texture is reminiscent of a well-cooked burger and its flavor is […]

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Chickpea’s Best Friend: Tahini-Lemon Dressing

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This is a tangy, wholesome, oil-free dressing, as delicious as it is versatile, and very easy to make. Great over any green salad, steamed greens, and especially felafel (stay tuned for an easy homemade felafel recipe, by the way). Today I drizzled mine over a spinach, sweet Vidalia onion, chickpea, and black grape salad. I […]

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Rainbow Salad

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It seemed fitting to kick this blog off with Rainbow Salad, the poster child for my “home salad bar” Philosophy of Lunch. The philosophy is simple and it goes something like this: if it’s easy, delicious, and novel, it’ll probably get eaten. It follows that if you want to eat healthy, keep a variety of […]

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