These spicy pineapple pasta with oil-free seasoning combine savory and sweet flavors in Asian style, with balsamic vinegar, cilantro and hot sauce.
This spicy beet arugula salad over natto, rice and ginger tastes and looks vibrant. It is made with golden beets, brown rice, balsamic vinegar and no oil.
This nagaimo appetizer with Motoko’s spicy wasabi soy sauce is made of small bite-size pieces of the Japanese mountain potato (yam) and topped with parsley.
This natto, celery and oatmeal salad with no-oil lemon dressing provides a savory bowl with French mustard. Whole-foods plant-based no-oil (WFPBNO) recipe.
This oil-free spicy balsamic vinegar basil dressing recipe is easy, made with garlic chili sauce, and does a great food pairing for salads and pastas.
This tofu quinoa with kale and maitake mushroom recipe makes a spicy lunch or dinner, using chili garlic and soy sauce, sesame and avocado oil, and basil.