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.
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 simple green beans salad is my Dad’s recipe. It is exceedingly simple and perfect at the same time, and uses a French lemon and mustard dressing.
This no-oil beet greens salad offers a wonderful way to utilize more than roots and maximize nutrient diversity. We made it with a lemon mustard dressing.
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.