Whole Foods
Raw Vegan DietPlant- Based Recipes - Vegan - Raw Food Diet
My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon
I am crazy for potatoes, especially when they're roasted and toasted. Toss them with fresh herbs and green onions for a bold finish. —Ally Phillips, Murrells Inlet, South Carolina
Curry gives a different taste sensation to this chili-like soup. It’s delicious with a dollop of sour cream. My family welcomes it with open arms—and watering mouths. —Christina Till, South Haven, Michigan
This slow-cooker soup is my secret weapon on busy days. It’s delicious served with oyster crackers tossed in a bit of melted butter and herbs, and then lightly toasted in the oven. —Whitney Jensen, Spring Lake, Michigan
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington
I like to make this Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico
Topped with dried cherries and walnuts, this side is downright delicious. Even people who aren't into sweet potatoes will grab a second scoop. —Sarah Herse, Brooklyn, New York
If you've never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin
Garlic and spices brighten up my hearty pumpkin soup. It’s just the thing we need on a chilly fall day. —Laura Magee, Houlton, Wisconsin