The trick to this great salad is the marinating and baking of the tofu.

Edamame are vibrant, tasty green soybeans in the shells, and are readily available in most frozen sections of supermarkets and health food stores. If edamame is not readily available, you can substitute chick peas.

This is a ‘to taste’ recipe where the volume of ingredients does not matter. If you’re making it for two people, you might use one large cucumber. It can also be made in bulk for a huge weekend BBQ crowd. It keeps well in the fridge, developing a stronger flavour every day.

2 beets, peeled and shredded
1/2 cup walnuts…

This dressing also tastes great on any other greens, raw or cooked. Mizuma, a feathery, crisp green, hails from Japan.

2 lbs. new red potatoes
1 cup petite frozen peas — defrosted (see note)…

This makes about 8 candies. I like to freeze them though it’s not necessary and they don’t freeze entirely but do firm up some.

I like this when I’m craving guacamole. If you have a hard time with raw broccoli, this may be a good recipe to try. If you are used to raw foods, I think you will enjoy this; however, you can try it with cooked (see notes).

Inspired by traditional African recipes, this delicious stew gets its richness from sweet potatoes and natural peanut butter. While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount or leave it out entirely. If you follow the Eat to Live program, you may want to substitute a raw nut butter.