Vegan

Easy, healthy, organic salad recipe from Delicious Living. Use the most flavorful tomatoes you can find.

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

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 vegan version of kao yum combines traditional and creative ingredients.

Natural foods stores and farmers’ markets often carry a colorful variety of peppers, many of them mild and sweet.

Take advantage of incomparably sweet fresh corn and zucchini, widely available at this time of year.

This recipe, developed by Dennis Gale Malone, Ornish’s chef and dietary lifestyle educator, combines antioxidant-rich pomegranates, heart-healthy walnuts and flax, and phytochemically blessed broccoli and blueberries.

Assemble this a day early to let flavors marry. Make and serve in a clear plastic or glass container with a tight lid, so you can turn the dish over to distribute the dressing and so diners can see the colorful layers.

Rich in vitamin C and iron, this is a terrific make-ahead snack or light lunch.