Wishing you a healthy and happy new year! Get a fresh start to 2018 with my Winter Mixed Greens Salad, loaded with tempeh “croutons”, pecans, dried cranberries, apple slices, sautéed delicata squash, pickled red onions and a fat-free maple-dijon dressing. The recipe is found in the 2017 Nov/Dec issue of Vegan Health & Fitness magazine.

BBQ tofu with creamy polenta and sautéed greens.