Crumbled Tempeh by John Spottiswood

Ok, for anyone familiar with tempeh this is a super basic recipe. But if you haven't cooked it before, and want a simple, delicious, and flexible way to prepare it, then this is a great place to start. Mark Bittman as this as one of his basic recipes in his How to Cook Everything Vegetarian cookbook. Serve it on a salad, over…

Zucchini Split Pea Soup by Roxana GreenGirl

Potato & peas dry curry by Saru

"This is usually made as a gravy curry, but I like to make it dry too. It tastes as good and goes well with Roti, naan or just plain rice. Not many ingredients go into this dish yet this is full of flavour and very satisfying."

Grilled Asparagus by Dianne Linderman

Patty Pan Salad by Lisa Faley

One of the wonderful things for me about eating raw food is that if you are used to eating these foods cooked….the texture is such a nice surprise! Even better – the nutrients and goodness are all left intact. Awesome! Try this out, you are sure to love it! My kids (6 and 8 years old) gobbled it up!

Kamui Den Cold Asparagus Salad by The Dusty Baker

This simple recipe replicates the dish that was recently hailed as "the best asparagus I've ever had". Flash-boiling with extra salt and tossing in a simple sauce makes all the difference.

Black Bean & Corn Salad by Shauna Duncan

A little bit of a spin on the traditional style of this goodness. I dig it because it has a nice well rounded texture and flavor--and the longer it sits the better it gets. Within reason, of course. But, overall...awesome stuff.

Restaurant style chick pea gravy|Channa batura gravy by Lourdes Princy

Thick spicy chick pea gravy to go with breads and indian flat breads.