This rainbow chard over barley with oil-free lemon dressing combines the citrussy and spicy flavors of mustard, garlic and hot sauce in a simple recipe.
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 chimichurri sauce without oil or salt takes the wholesome ingredients from the traditional latin recipe and makes a tasty dressing for appetizers.
These spicy pineapple pasta with oil-free seasoning combine savory and sweet flavors in Asian style, with balsamic vinegar, cilantro and hot sauce.
This kale and oatmeal with lemon dressing recipe replaces milk with the delightful taste of citrus, further reducing fat for this vegan breakfast.
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.