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This Turkish style bean salad is really easy to make and completely delicious. All you need is some cannellini beans and some tahini. It is a real crowd pleaser and makes a perfect addition to any summer BBQ. Its rich creaminess offers a fabulous protein packed alternative to the more traditional potato salad, and will give your vegan guests a real taste treat along with great nutrition. Enjoy!
This recipe combines Zucchini with Mint for a simple and fresh flavor. Choose small tender zucchini that are similar in size. You can eat this dish warm as a side or at room temperature as part of an antipasto assortment. If you eat them cold, drizzle with a little lemon juice and some good olive oil before serving.
Lentils aren’t just for wintry soups, they are a great addition to salads too. They are absolutely delicious in this wonderful dish. This Lentil & Avocado Salad is a subtle mix of flavors and texture. Lentils and creamy avocado are tossed together with a crunchy, peppery bed of watercress to make a salad that’s full of protein thanks to the lentils, and rich in healthy fats courtesy the sesame and avocado.
This summery lycopene-rich soup uses sweet red bell peppers to their best advantage. Although it is good hot, we like this soup best chilled. Serve it with a salad and some crusty whole-grain bread for a perfectly refreshing, chemo-friendly, light summer meal. 1 pound vine-ripened tomatoes, quartered. 2 large red...