March 7^th 2011By Eating Well

This Chinese-restaurant standard is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat.

March 7^th 2011By Eating Well

September 19^th 2011By joyofkosher

Quinoa, an ancient “grain” that’s actually an edible seed related to beets and spinach, makes a fantastic base for a salad. Its mild, nutty flavour lends itself well to soups, grainy breakfast cereals and anything in which you’d use rice or couscous. With a lighter, fluffier texture than most whole grains, quinoa contains a balanced set of essential amino acids, making it an excellent source of complete protein.With a lighter, fluffier texture than most whole grains, quinoa is also a rich source of protein.

March 7^th 2011By Eating Well

This sweet-and-sour Pineapple Tofu Stir-Fry is an exciting and filling dish, one you certainly won't forget!

October 3^rd 2011By Ronnie Fein

September 1^st 2010By Jamie Geller

This Lentil Salad is a great side dish for Roasted Turkey or Roasted Cornish Hens.

March 7^th 2011By Eating Well

Don't be stumped about what to make with tofu. Try this!

March 31^st 2010By joyofkosher

Enjoy this as a side for chicken and fish, or as a vegan main dish.