This vegan potato salad is easy to cook and light. Not to mention vegan. Continue reading “Easy Potato Salad with Onion – Vegan Recipe”
This eye-pleasing creamy salad will be the talk of a day when you make it. The best part about this mixture is that you can easily find the ingredients in the fridge. Cut, mix, serve. As simple as that! Continue reading “Greek Yogurt Salad – Vegetarian Recipe”
This vegan Cabbage Rolls recipe is similar to our Rice Rolls (except for the cabbage). They are both delicious and cruelty-free. Continue reading “Cabbage Rolls – Vegan Recipe”
- 2 ½ cups of all purpose flour
- ½ cups of water
- 3 eggs
- 3 egg whites
- ½ tsp of salt
- 3 tbsp of olive oil
- 2 tbsp of olive oil
- ¼ cup of spinach, chopped
- 2 blue cheese, chopped
- 1 cup of low fat yogurt
- ¼ tsp of salt (be careful with this, blue cheese is salty)
Blue Cheese Ravioli Preparation:
In a large bowl, combine all purpose flour, water, eggs, olive oil and salt. You want to make a smooth dough. Cover and let it stand in a warm place for about 30 minutes.
Briefly boil spinach in salted water, drain and cut. Combine with blue cheese, yogurt, oil, and salt.
Roll the dough thinly, cut out circles using molds and put in each hemisphere spoon of stuffing. Replace the second part of dough and press the edges with a fork so that the stuffing does not fall off.
Cook ravioli in boiling water to which you have added a little salt and olive oil. It should take about 15 minutes. Remove from the saucepan and drain. Serve with some low fat cream on top (this is optional).
Enjoy your home-made blue cheese Ravioli!
The Moroccan Sunshine Salad is a slight variation of another salad we have presented earlier on our website.
- 4 egg whites½ cup of cooked lentils
- ½ cup of finely chopped arugula
- ½ cucumber, sliced
- ½ orange, peeled and sectioned
- ½ carrot, sliced
- ½ green bell pepper, sliced
- ¼ cup of fresh cranberries
The Dressing / Balsamic-Dijon Vinaigrette
- ¼ cup of olive oil
- ¼ cup of olive oil
- ½ tsp of ground red pepper
- ¼ tsp of salt
- 1 tsp of balsamic vinegar
Combine the vegetables in a large bowl. Add lentils and mix well. Set aside.
In a smaller bowl, shake together the balsamic vinegar, olive oil, salt, and red pepper. Pour the vinaigrette over the vegetables and mix well. Top with orange and cranberries.
Serve your Moroccan Sunshine Salad cold. Enjoy!
This one is a great side dish or garnish for heavier food. Our original Radish Salad is 100% vegan.
- 1 cup of grated radish
- 1 tbsp of olive oil
- 3 tbsp of fresh beet juice
- 2 tsp of lemon juice
- Salt to taste
Radish Salad Preparation:
This salad is very easy to prepare. Simply season the radish with olive oil, fresh beet juice, lemon juice and some salt. Keep in the refrigerator for about 30 minutes before serving.
If you want to make a lunch with this salad, simply combine it with cooked soy beans.
It goes perfectly with this combination and it will give your salad some valuable proteins. You can either soak the soybeans in water for about 8 hours or cook over high temperature for about 10 minutes.
We have a large selection of vegan & vegetarian salads
Rinse, drain and serve your radish salad. Enjoy!