This endive garbanzo bean salad with oil-free chimichurri sauce with parsley can make a light appetizer as is, or a full meal with a base of rice noodles.
This spicy Brussels sprouts on bed of arugula and brown rice is seasoned with balsamic vinegar, ground pepper, herbs, hot sauce and no oil.
This spicy kale on rice ramen noodles takes less than 10 minutes to make, using lemon juice and sriracha hot sauce. Gluten-free, oil-free and tasty.
This colorful vegan aioli platter recipe uses the plant-based aioli sauce using aquafaba, oil and lemon with a mix of steamed vegetables and raw crudités.
This no-oil quinoa tabouli (tabbouleh) salad makes for a quick and refreshing main dish, using mint, parsley, tomatoes, onion, cucumber and lemon.
This oil-free pasta salad with arugula, tomato and garbanzo beans recipe is easy to make and uses a spicy balsamic vinegar basil dressing.