Spring means light, fresh salads, but that doesn't mean they'll leave you feeling hungry. FitSugar reader prepel shared this versatile and filling recipe for a baked tofu and buckwheat Spring salad in our Healthy Recipe group.
Delicious filling salad that can easily be adapted to your own needs.
FitSugar reader amusesbouche was so inspired by our cooking video with Ann Gentry that she made the vegan buckwheat salad herself! She posted this pic in the Healthy Recipe group — doesn't it look tasty?
I was totally inspired by the vegan buckwheat salad with Asian sesame dressing that Zelana and Ann Gentry made on FitSugar, so I decided to seek out the ingredients and toss them together for dinner. I couldn't locate maple bacon tempeh — my Whole Foods only had bacon tempeh, which was a tad salty — so I used a mix of soy tempeh and the bacon tempeh as a topping. The best part was the Farmhouse Culture sauerkraut I chopped into the groats. The whole thing was amazing, and I can't wait to make it again later this week!
Got a similarly delicious recipe? Head on over to the Healthy Recipe community group and share one of your own.
The fourth challenge of our Get Fit For 2011 giveaway is to share a healthy recipe. And to inspire you we hooked up with Ann Gentry, founder of the organic vegan LA-based eatery Real Food Daily. She's sharing her recipe for buckwheat salad with a tasty oil-free sesame dressing. Take a cooking lesson and watch the video!
