Dairy-Free

This colorful dish makes a delightful first course or light lunch. Mix gold and red beets for additional color.

Colorful accents of carrots, zucchini, red onion, and fresh parsley add eye appeal to this delightful combination of whole grains, topped with a tasty omega-3-rich dressing.

A rainforest crop, hearts of palm—which taste like a cross between asparagus and artichokes—are low in calories and cholesterol but offer protein, vitamin C, fiber, iron, and potassium.

This tastes like a light, spicy minestrone, minus the pasta. The nutrients found in tomatoes, cabbage, and carrots need cooking for best absorption, and beans require heat-induced softening for digestibility.

Seasonal citrus and sturdy endive liven up dark winter days with fresh taste.

Sweet, sour, and salty tastes make this dish an addicting meal for a single diner or appetizers for two.

This fresh-tasting and antioxidant-packed relish makes a wonderful accompaniment to holiday dinners and leftover-turkey sandwiches.

Thais enjoy this curry with lots of jasmine rice, but you could use basmati, brown rice, couscous, noodles, or even good bread.

This vegan version of kao yum combines traditional and creative ingredients.