Easy watermelon radish salad with apples and parsley is vivid-hued and features this crisp vegetable with sweet, juicy fruit. The result is a refreshing side salad recipe that goes with many types of meals.
A food processor fitted with the grating blade makes quick work of the prep, but if you don’t own one, you can use a box grater (admittedly more work). Or, feel free to cut the watermelon radish and apple into small matchsticks by hand.
Chef Lorraine Washington invented the original Rasta Pasta recipe in Jamaica in 1985, and since then the recipe has undergone a bit of an evolution. This vegan rasta pasta recipe doesn’t stray too far from the contemporary standard, and is a fun dinner dish that doesn’t take long to make.
What’s essential is a trio of bell pepper colors signifying the colors of rastafarianism — red, green, and gold — and a creamy, jerk-spiced coconut sauce. Plant-based chick’n and hot chili peppers are optional, though highly recommended.
Inspired by the classic American Waldorf salad, this arugula and apple salad recipe features two kinds of apples along with celery, baby arugula, and walnuts. Grapes are added for extra refreshment.
In place of the customary mayo-only dressing, this salad is dressed with a combination of plant-based and vegan mayonnaise, with a splash of lemon juice.
Dragon fruit, also known as pitaya, is a stunningly sweet, creamy fruit that is a type of cactus of the genus Hylocereus, in which there are just about twenty different species. Here’s a quick guide with tips on buying, prepping and how to use dragon fruit. You’ll find links to recipes as well.
The fruit is native to warm-weather regions, such as Mexico, Guatemala, Nicaragua, Costa Rica, El Salvador, and northern South America. Now, it’s grown all over the world and is especially popular in Southeast Asian and Latin American countries.