The raw food community is growing over recent years with more people sharing their recipes. I decided to try making my own recipe for lemon miso mushroom salad.
Beginning with a salad or vegetable soup helps us to get in some fiber and helps prevent us from becoming deficient in fruits and vegetables in our diet.
Cauliflower steak presents as a beautiful plant-based meal. It makes a great base for any sauce you choose. Here it is topped with mouth-watering sweet and tangy olive pistou.
Baked tofu is a good option for those transitioning to meatless meals because it gives the illusion of meat. Use it on a plate, in a wrap, on a kabob, or on a salad.
I like sweet and salty snacks and I like to keep things simple. So for these skewers I used a sweet piece of pineapple, and paired it with baked marinated tofu
Minestrone soup is perfect for lunches or dinner.
This tomato pesto sandwich makes a tasty lunch or dinner. I used the pesto recipe from The China Study Cookbook.
This time of year in Ohio we have tomatoes coming in from our garden. Baked Tilapia and tomatoes is a delicious way to use those tomatoes fresh off the vine.
This Spinach and Spring Vegetable Quinoa Minestrone Soup is my modifications of the recipe found in Guy Fieri’s cookbook, Guy Fieri Family Food: 125 Real-Deal Recipes: Kitchen Tested, Home Approved.