Chopped Vegetable Salad

A friend of mine was once a chef, and this is one of his many wonderful recipes. Looks simple. Tastes outstanding. Low-carbers may want to skip the potatoes and carrots until they’ve met their weight loss goals. The only change I’ve made to his original recipe? I subbed out the original maple syrup for some stevia and a drop or … Read more

Tofu Salad 19 Ways

Tofu is an important part of vegan and vegetarian protein choices, low carb. It’s also a tasty ingredient for anyone wanting a plant-based protein…or just something new!

Basic Tofu “Egg” Salad
Yield 4 servings

60 ounces pounds extra firm, silken style, tofu, drained (usually 2 packages)
1/2 cup eggless mayonnaise
3 tablespoons Dijon mustard
1/2 stalk celery, diced
1/2 cup … Read more

Egg Salad 15 Ways

Here’s another recipe with a crazy-long list of variations. But ovo-lacto vegetarians and low-carb folk tend to end up eating a lot of eggs, so variety really helps things along. The variations don’t have “recipes” as such, but here’s how to do it: boil, chill, peel, and chop the eggs. Add whatever fat is mentioned, then start adding the rest … Read more

Creamy South Of The Border Dressing

Try this dressing on any green salad, on avocados, and in tacos, or burritos. Wonderful in most Mexican dishes!

1 cup unsweetened vegan sour cream or yogurt
1/2 cup lime juice + lime zest
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin powder
Sea salt

Whisk everything together until well-blended and enjoy!


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Lime-Cumin Vinaigrette

This lime cumin vinaigrette is a good match for kale salads, roasted vegetables, and fish.

Lime-Cumin Vinaigrette
Yield: Makes 3/4 cup / 6 servings of 2 tablespoons each

2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon Champagne (or coconut) vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and

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