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.
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.
This spicy natto on bed of spinach and quinoa recipe is made with French mustard, lemon juice, garlic and sriracha sauce. Can natto look and taste good?