This one is so pretty and colorful that even kids like it!

Those whose preferences lean toward the spicy will love this salad. Adjust the heat by increasing or decreasing the amount of jalapeño and chipotle chile.

Makes 6-10 tortillas, depending on how much you stuff them

6-8 medium-size red (or Yukon gold) potatoes, cut up
2-3 tablespoons white wine or apple cider vinegar…

1 1/2 cups quinoa — uncooked
2 1/2 cups water…

1 3/4 c Filtered water or vegetable stock
1 c Couscous, medium size, toasted…

This simple salad is especially delicious in the autumn when apples are fresh. Using a pre-washed salad mix makes it easy to prepare.

2 lbs. red potatoes, cut into chunks
1 cup frz. corn kernels, thawed…

This is my favorite salad so far, and I made it up pretty much by myself. 🙂 (Hence the lack of precise measurements.) It looks a bit messy but tastes great.

The tofu makes a very creamy dressing, which you can use in many different recipes such as on tropical fruit for a first course or for a delicate mixed greens salad garnished with fresh fruit. Other possibilities include using it as a dessert sauce over frozen fruit-flavored yogurt or as a flavorful topping for cut-up fruit for dessert.

4 cups cooked garbanzos-(allow to cool)
1 cup roasted red peppers, cut into strips (Trader Joe’s)…

1 lb. bag frozen Italian vegetables
1-2 large tomatoes, chopped…

Last week I was craving a stew and had some homemade chik’n seitan, leftover Gimme Lean and lots of field peas in the freezer. This stew is what came out of that.

This hearty colorful salad is a great potluck dish.

This is the one I teach at McDougall program and use all the time -great for potato salad with lots of dijon. Vit C makes it nice and tart – more like a sour cream than a mayo.