Green Options

Here is a scrumptious and healthy alkaline rich beet and orange salad with refreshing lemon zest and your choice of protein and toppings.

Try silky light tofu, or organic cottage cheese, crumbled feta, or plain. To top it off try fresh thyme or rosemary. I happen to have a blood orange I threw into the mix, so get creative and treat yourself to this healthy root vegetable and citrus salad.

Below is the recipe and an example menu to pair this nutritious side dish with.

I’ve been on a tempeh buying kick lately, which has forced us to dig through our cookbooks and memories for good tempeh recipes.  Tempeh is less processend than tofu, and thus it is healthier and higher in protein.   We tend to eat a lot of tofu, so adding tempeh into our diet helps us cook beyond our usual meals.  Of course, organic ingredients are a must!

Organic Vegan Tempeh Sloppy Joes

Saute:

• 3 Tablespoons oil
• 2 diced green peppers
• 1 diced large onion

The versatile little soy bean is used to make such delicious foods as tofu, tempeh, miso, and soy milk, and yet it’s misunderstood, especially here in the West. Tofu is derided, scoffed at, and even feared by some, and I’m here to set things right. Our little lesson may seem technical at first, but once you read it, I think you’ll come away with a much better understanding of our high-protein friend and

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Some of the most wonderful aspects of eating a plant-based diet is choosing from the huge variety of foods at your disposal and experiencing a change in your palate. My favorite foods today were definitely not my favorite foods 25 years ago (my father owned ice cream stores), or 10 years ago, or even 5 years ago. It’s so exciting to continually eat better, learn more, and feel healthier all the time. It just

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Like tuna salad? Then you'll love Colleen's Better-than-Tuna salad: all the taste, without the fish.As much as we don't like to admit it, much of what we do on a daily basis is out of habit, including the way we eat and the food choices we make. They may be borne out of familial, cultural, social, personal traditions,

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Editor's note: We're pleased to welcome Colleen Patrick-Goudreau to the Green Options writing team! Colleen has taught vegan cooking classes in Oakland, California, for seven years, and is a columnist for VegNews magazine, and a contributing writer for KQED radio's Perspectives program. Her first cookbook, The Joy of Vegan Baking: The Compassionate Cooks' Recipes for Traditional Treats and Sinful Sweets, will be published

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