These savory vegetables are a delicious accompaniment to nutty tempeh, turkey burgers or roast chicken. Or top a spinach salad with the warm veggies and a sprinkle of blue cheese.
The Chinese “street food” version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.
A family favorite, this hearty (and economical) dish goes well with steamed broccoli and carrots. Serve over cooked brown rice if you like; any leftover meatballs can be stuffed in a hoagie roll for the next day’s lunch.
Ready in just 20 minutes, this easy-to-transport salad is great for potlucks. Just double the recipe for a crowd. The crispy noodles and bok choy complement pork tenderloin, baked tofu steaks and stir-fried chicken tenders as well.
This vegetable wash is a great way to effectively remove dirt and bacteria from your produce, without using harsh chemicals. Featured in our community class, Going Green & Clean, this recipe is one of many ways to green up your kitchen.
Here's a tasty salsa for your next party. Great with chips, veggies and much more!
These wings are best served either hot or at room temperature, garnished with finely-sliced scallion and sesame seeds. Offer extra sauce or sriracha glaze on the side.
Different curry pastes come in varying concentrations, so use the recommended amount for your brand based on serving size. Make this recipe your own by adding your favorite veggies!